10,000 onion recipes

Lighter Mexican layered dip with seasoned refried beans, salsa cream cheese, lettuce, cheddar, scallions, and tomatoes. No-cook, make-ahead party dip.

New England-style clam chowder built on a butter-flour roux with milk, potatoes, celery, and a finishing splash of red wine vinegar for brightness. Hearty, creamy, eight-bowl batch.

Oven-roasted chicken paprikash with whole chickens slow-cooked until fall-off-the-bone tender. Finished with sour cream pan sauce and served over wide egg noodles.

A smooth, puréed Norwegian cauliflower soup thickened with a light roux and skim milk, finished with white pepper and a dusting of nutmeg. Cozy, low-calorie comfort in a bowl.

Southern-style pork chops simmered in a creamy peanut butter mushroom gravy until fork-tender. A comforting one-pan supper ready in just over an hour.

Vegan oat patties seasoned with soy sauce, Italian herbs, ground nuts, and nutritional yeast. Baked until crispy-edged and firm. A hearty plant-based burger that holds together.

Tender chicken breasts cooked atop sautéed mushrooms, sliced and draped in a rich Dijon cream sauce studded with sweet halved grapes. An elegant 45-minute dinner that looks like it came from a French bistro.

Iceberg lettuce wedges drizzled with sweet-tangy poppy seed dressing emulsified with onion juice, mustard, and oil. A retro steakhouse-style salad ready in 15 minutes.

Packed with delicious Asian flavor. Easy to prepare, and tastes delicious.

Indian gravy: a make-ahead curry base of onions, garlic, ginger, turmeric, cayenne, and garam masala bloomed in ghee, then simmered with tomatoes and yogurt. The foundation for endless curries.

Southern yellow squash casserole with sauteed onions, green chiles, crushed saltines, and a bubbly cheddar cheese top. A quick, comforting side dish that puts summer squash to work.

Quinoa and butter beans simmered with sweet potato, butternut squash, and dried cranberries in orange juice and warm spices. A colorful vegetarian main packed with fall harvest flavors.

Dill pickle soup, a creamy, tangy Polish-style favorite made with shredded dill pickles in a roux-thickened broth balanced with a touch of sugar and vinegar. Comforting and surprisingly craveable, topped with croutons.

Ground turkey one-pot meal with green beans, diced potatoes, stewed tomatoes, and tomato soup. A budget-friendly dump-and-heat dinner ready in 20 minutes flat.

Vegetarian split pea soup, slow-simmered with onions, celery, potato, and carrot. Half-blended for the perfect mix of creamy and chunky. Naturally gluten-free.

Breakfast burritos pack scrambled eggs, ground beef, diced potatoes, and sharp cheddar into warm flour tortillas. A hearty Tex-Mex morning hand-held that beats any drive-thru.