10,000 onion recipes

Pennsylvania Dutch oatmeal scrapple: simmered pork and bone broth thickened with oats, chilled into a loaf, then sliced and fried crisp. Old-school farmhouse breakfast meat.

Crawfish tails simmered in a creamy shrimp soup sauce with sauteed onions, garlic, bell pepper, celery, and white wine. Ladle this Cajun-style goodness over rice or pasta.

Barbecued venison roast slow-cooked low and slow after a 24-hour beer marinade with garlic, onions, and bay. The Crock-Pot method that turns lean wild game into pull-apart tender meat.

Sauterne-marinated venison chops layered with green pepper rings stuffed with rice, onion, and fresh tomato, then oven-steamed in chunky tomatoes and Angostura bitters until tender.

Easy carrot salad with shredded carrots, fresh herbs, scallions, and a bright lemon-and-safflower-oil dressing. A 15-minute vegan side that brings color and crunch to any plate.

Cod Chowder with Bacon, Clam Juice and Evaporated Milk recipe

Mild Mexican dish with the savory flavor of lamb, beans, sour cream, tomatoes and onions all rolled up in tortillas, covered in salsa and cheese and baked.

Arkayagan abour is the Armenian royal meatball soup with tiny lamb-and-rice meatballs floated in a lemony egg-thickened broth. Light yet deeply savory, finished with parsley.

Curried omelette simmered in a spiced coconut milk gravy with turmeric, curry leaves, and lime juice. A South Indian-style egg dish for breakfast or dinner.

Hungarian Szekely goulash with braised pork shoulder, sausage, and sauerkraut simmered for hours with paprika, caraway, and sour cream. A hearty Central European comfort stew.

Savory mince simmers ground beef with mushrooms, onion and tomato paste into a quick, budget-friendly base you can spoon over baked potatoes, pile on toast or use to stuff peppers. Endlessly versatile.

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

Orange up your burritos with this easy and delicious recipe that is tasty down to the last bite.

A succulent pot roast that is simmered to perfection. The leftovers taste great in a sandwich!

Linda McCartney's chilled avocado and green chili soup blended with soy milk, lemon juice, and dry sherry. A creamy vegan soup ready in 20 minutes with no cooking required.