10,000 onion recipes

Slow cooker chicken cacciatore simmers bone-in chicken pieces with tomatoes, wine, and Italian herbs for 6 hours until fork-tender and swimming in rustic sauce.

Baked ham and cheese appetizer bars with Bisquick, Swiss, Parmesan, sour cream, and garlic. Mix, spread, bake, and cut into bite-sized rectangles for easy party snacking.

Sri Lankan peegudhu liver curry with beef liver simmered in coconut milk, fragrant curry leaves, lemongrass, and warm spices. Cardamom, cloves, fennel, and chili in every bite.

Red pepper and goat cheese frittata with fresh oregano and scallions. An 18-minute stovetop-to-broiler vegetarian brunch dish that slices clean and feeds six.

Sambusak (Sephardic stuffed pastries) with a yeasted anise-scented dough filled with spiced ground beef, deep-fried to golden. A traditional Jewish meat pastry for holidays and gatherings.

Baked chicken with basil, marjoram, oregano, and garlic in a lemon-Worcestershire herb sauce. Skinless pieces roast in the pan sauce for golden, flavorful results.

Eggplant kugel with green pepper, pine nuts, basil, and crumbled matzoh bound with eggs. A savory Jewish holiday casserole that's Passover-friendly and dairy-free.

Jamaican-spiced burgers with allspice, curry powder, cayenne, and thyme mixed right into the beef. Bold Caribbean flavor on the grill in under 25 minutes.

Best-ever barbecue sauce in the Cajun style with crispy bacon, dark caramelized onions, honey, citrus, and toasted pecans. A rich, complex Paul Prudhomme-influenced sauce that earns its name.

Chicken scallopine in a creamy mushroom sauce with breadcrumb-crusted cutlets, sautéed onion, and a nutmeg-kissed cream finish. An Italian-American classic that turns weeknight chicken into something special.

When hunting season arrives, try this dish that contains rice, apples and a variety of spices.

Quick spaghetti sauce made with ground chicken or turkey, white wine, tomato sauce, and fresh vegetables. A lighter meat sauce with basil and sage, ready in 30 minutes.

Low-fat sherried beef stir-fry with round steak marinated in dry sherry and soy sauce, tossed with carrots, green pepper, and onion in a glossy cornstarch sauce. Served over hot rice.

Hungarian goulash braises chuck beef with paprika, caraway seeds, cola, and red wine for a rich, deeply flavored stew. Served traditionally over hot egg noodles.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.

Ravioli with sweetbreads filling: a classic French-Italian preparation of ground veal sweetbreads, shoulder, shallots, and Cognac baked into a rich pasta stuffing. Old-world fine dining at home.