10,000 onion recipes

Savory Italian-style quiche loaded with salami, mozzarella, fresh tomatoes, and green onions in a golden flaky crust. Ready in just over an hour for an easy brunch or weeknight dinner.

Chunky beef chili: cubed beef chuck simmered low with tomatoes, green pepper, onion, garlic, and chili powder until tender. Texas-style no-bean chili built for piling toppings on top.

Javanese pork satay skewers marinated in a peanut butter, soy sauce, and brown sugar blend, grilled and served with cucumber-yogurt raita over rice.

Barbecue baked beans with pinto beans, chili powder, brown sugar, mustard, and apple cider vinegar. Baked uncovered until thick and caramelized. Smoky, tangy, and completely meatless.

Mexican lasagna layers seasoned ground beef, refried beans, salsa, and a Monterey Jack-cheddar blend between lasagna noodles, finished with a sour cream and olive topping. Big-batch, freezer-friendly weeknight dinner.

Red wine-marinated caribou simmered with paprika, red peppers, tomatoes, and caraway seeds, finished with sour cream. A hunter's take on classic Hungarian goulash.

Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

Korean barbecue short ribs (kalbi) marinated in shoyu, garlic, ginger, honey, and sesame oil, then grilled or broiled for smoky, caramelized edges.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.

A rich Mughlai-style balti with chicken simmered in ghee, cardamom, cinnamon, and a silky egg-cream-almond sauce. Royal Indian cooking in your own kitchen.

Seattle scrapple swaps the traditional pork for ground chicken in a sage-and-thyme cornmeal loaf. A Pacific Northwest take on the Pennsylvania Dutch breakfast classic, sliced and pan-fried.

Mexican pasta casserole with chicken, jalapeno, olives, and Monterey Jack cheese in a cumin-chili tomato sauce baked with rigatoni. A spicy, cheesy one-dish dinner.

Turkey curry with raisin rice features ground turkey in a creamy curry sauce with sauteed apple and onion. A mild, family-friendly weeknight dinner with sweet and savory flavors.