10,000 onion recipes

Old-fashioned fish chowder with cod, russet potatoes, onions, and thyme simmered in milk. A creamy, no-cream New England-style soup that lets the fish shine.

Traditional Irish roast lamb shoulder with a buttery herb breadcrumb crust, roasted over a bed of potatoes, onions, and sliced apple. Sunday dinner the old country way.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Western-style beans and rice simmered in tomato sauce with hot pepper sauce, onion, and celery. A quick, budget-friendly one-skillet dinner ready in 20 minutes.

Santa Maria salsa is the no-cook California barbecue staple: chopped canned tomatoes, celery, onion, and green pepper sharpened with horseradish, vinegar, and Worcestershire. Pour, chill, serve.

Chicken cacciatore braised in tomato sauce with onions, garlic, oregano, and bay leaves. A rustic Italian hunter-style chicken simmered tender and served over spaghetti or noodles.

Indian pulao rice with ghee-fried onions, garlic, and green peas. A simple, fragrant one-pot rice dish that serves as the base for endless spice variations.

Spinach and lentil soup with bay leaves, cumin, garlic, and green onions. A vegan, high-fiber bowl that comes together with pantry basics. Hearty without feeling heavy.

Baked herbed cauliflower with poultry seasoning, sage, mushrooms, and sauteed onion-celery base. A savory stuffing-flavored vegetable side dish that pairs with roast chicken or turkey.

Tater-stuffed mushrooms: button mushroom caps stuffed with mashed potato, cottage cheese, and onion soup mix. A clever low-fat appetizer that uses up leftover mashed potatoes.

One-dish chicken pilaf baked with minute rice, cream of mushroom soup, and onion soup mix. Just combine, top with buttered chicken pieces, cover, and bake. Weeknight easy.

Gazpacho relish for hot dogs: chopped tomato, cucumber, green pepper, onion, and garlic in a sweet-tangy red wine vinaigrette. Cookout topping that beats anything from a jar.

Hunters pheasant braised with onion, carrot, and celery in stock, finished with a currant jelly-thickened sauce. Classic British game bird comfort served with mash and red cabbage.

Baked barley casserole with sauteed mushrooms and onions in chicken broth. Pearl barley absorbs the savory broth as it bakes, turning tender and chewy with a nutty flavor.

Five-ingredient crockpot beef stew with stewing beef, onion soup mix, cream of mushroom soup, mushrooms, and red wine. Dump-and-go, no browning required, serve over rice.

Reduced-sodium sliced dill pickles canned in a vinegar-sugar brine with celery seed, mustard seed, onion, and fresh dill heads. A USDA-tested low-salt canning recipe.