Recipes with onions

Classic stuffed bell peppers filled with ground beef, rice, corn, and tomato sauce, then baked in a casserole dish. A filling one-dish dinner the whole family will love.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Salmon Italianne is a five-ingredient baked salmon with a thick mayo crown, thin ketchup stripe, minced onion, and crumbled bacon. Retro one-pan dinner, ready in about an hour.

Ground sirloin, pinto and kidney beans simmer in cumin-spiced tomato broth for hearty, stick-to-your-ribs chili. Easy weeknight comfort food.

Pasta fagiole with cannellini beans, tomato, and aromatics. The classic Italian pasta and bean one-pot dinner for eight, budget-friendly and filling.

Robust beans and rice casserole with lean ground beef, pinto beans, green chilies, and Southwestern spices baked together until the rice is tender. A hearty one-dish dinner.

Cream of green bean soup with potatoes, onions, and garlic simmered in chicken broth, then pureed with heavy cream, milk, and butter. A velvety, vichyssoise-style soup served hot.

Baked sesame chicken bites coated in seasoned breadcrumbs and sesame seeds, served with a honey-Dijon dipping sauce. A crispy, crowd-pleasing party appetizer.

Curried spiral noodle salad tosses pasta with crisp apple, sweet bell pepper, onion, and raisins in a mayo-chutney-curry dressing. A sweet-savory pasta salad chilled and served alongside cold meats.

Cheesy chili over corn chips with ground beef, tomatoes, chili powder, and melted cheddar stirred in until gooey. Half nachos, half chili bowl, and ready in about 30 minutes.

Slow cooker turkey meatloaf with horseradish, chili sauce, and garlic. Set it on low for 8-10 hours and come home to a spiced, tender loaf ready to slice.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.

Swiss steak with flour-pounded round steak braised in tomatoes, onions, celery, and green pepper. A retro skillet supper simmered fork-tender in 90 minutes.

Asian-style stuffed mushrooms with crispy bacon, soy sauce, sesame seeds, and garlic in a savory bread crumb filling. Blanched caps keep their shape, and they're make-ahead friendly.

Bologna rice skillet uses up pantry leftovers in one pan with toasted rice, diced bologna, tomatoes, corn, and onion. Vintage stretch-the-meat casserole, ready in under 40 minutes.

Slow-simmered black bean soup with ham hocks, cumin, jalapeno, and dry sherry, pureed thick and finished with fresh lime juice. A from-scratch Sunday soup worth the wait.