10,000 onion recipes

Rustic skillet hash with leftover roast beef or venison, chunky potatoes, and onions browned in bacon drippings, then simmered in beefy gravy with a touch of chili powder.

Traditional Pennsylvania Dutch scrapple: slow-simmered pork loaf bound with cornmeal or oatmeal, set firm, then sliced and pan-fried crispy. Old-world breakfast classic.

*When you buy carambola, also called star fruit, look for ones that are uniformly yellow to orange and have a subtle perfume. If they are green, they aren't ripe and won't yield a great deal of flavor. At their ripest, their flavor is an unmistakably tropical combination of apple, banana and lychee.

Add more toppings to your burger with this sweet and delicious condiment made from bell peppers.

Cheesy Vegetarian Brown Rice and Bean Chili recipe

Roasted acorn squash halves stuffed with crispy SPAM, jicama, red bell pepper, and tomatoes in a ginger soy glaze. A fun, hearty weeknight main dish.

Simmered whole chicken with vegetables and rosemary-infused drop dumplings made from a homemade herbal tea and biscuit mix. A fragrant twist on classic chicken and dumplings.

Dad's corn chowder simmers salt pork, sweet corn, potatoes, and milk into a New England classic. Old-school comfort with smoky, savory depth in every spoonful.

Very easy and quick recipe, chicken is cooked with cinnamon and garlic, very great flavor.

Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.

One-pan chicken teriyaki with potatoes, scallions, and teriyaki sauce. Microwave the potatoes first, then everything cooks in one skillet in under 20 minutes.

Traditional Quebec cretons (pork spread) slow-cooked with bread crumbs, milk, onion, and warm spices like cloves and cinnamon. A classic French-Canadian breakfast spread served cold on toast.

Old-school chopped chicken liver with caramelized onions, garlic, hard-boiled eggs, and butter. Kept chunky, not smooth, for the real deli-style texture. A classic Jewish appetizer.

This is a very good sidedish, and a accompaniment with meat dish.

Sautéed Brussels sprouts with caraway and lemon shred sprouts thin, then quick-cook with onion, butter, fragrant caraway seeds, and bright lemon. A 20-minute side dish that converts sprout skeptics.

Pennsylvania Dutch liver dumplings (Leberknödel) with ground beef liver, onions, eggs, and bread crumbs. Old-world dumplings simmered in broth, makes 4 dozen.