10,000 onion recipes

Light turkey hash brown casserole with corn, bell peppers, skim milk, and fat-free cheddar. A leaner take on classic comfort casserole that doesn't sacrifice flavor.

Quick Japanese sukiyaki with thinly sliced beef, fresh vegetables, and spinach in savory soy gravy, delivering restaurant flavors in 30 minutes over steamed rice.

Italian pasta fagioli soup with cannellini and kidney beans, bacon, ditalini pasta, and aromatic vegetables. The classic Italian peasant pasta-and-bean soup ready in 40 minutes.

For those who don't like the taste of meat, then try these scrumptious burgers made with rolled oats, mushrooms and soy sauce.

Hearty cure-all chicken noodle soup simmered 3 hours with a whole chicken, turkey wing, root vegetables, and garlic. The pureed veggies melt into a rich, silky broth that heals what ails you.

Pasta in a light lemon wine sauce with thyme, dill, and Dijon mustard. A roux-based sauce using chicken broth and dry white wine instead of cream.

Salmon étouffée simmers canned salmon in a dark Cajun roux with onions, shallots, garlic, celery, tomato purée, and Tabasco. Pantry-friendly Louisiana classic over hot rice.

Perfect for the summer, this scrumptious potato salad can satisfy anyone's appetite at lunch.

Deli roast beef strips marinated in a zesty picante and balsamic dressing with oregano and garlic, served cold over fresh tomatoes, cucumbers, peppers, and red onion. No cooking required.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Carrot tofu quiche with steamed carrots blended into a dill-scented tofu cream, poured into a whole wheat crust and baked with sesame seeds on top. A dairy-free, egg-free vegan main dish.

Suhour (the meal before sunrise) is usually good, stick-to-your-ribs food.

Grilled pasta salad with broiled zucchini and Spanish onion, roasted red peppers, penne, and red wine vinegar. Served warm or at room temperature in just 20 minutes.

Mixed mushroom soup with port wine, tomato paste, and fresh parsley in a chicken broth base. A rustic, brothy soup that highlights earthy mushroom flavor.

Pork tenderloin kabobs marinated in homemade chile barbecue sauce with molasses, jalapeños, and Dijon mustard. Broiled or grilled until juicy. Served with steamed cabbage.

Vintage walnut-and-rice veggie burgers with sauteed onion, celery, and carrot bound together with egg and seasoned breadcrumbs. Hearty, savory, and freezer-friendly.