10,000 glowing recipes

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Cream cheese party dip with ketchup, French dressing, and grated onion blended smooth. A retro five-minute appetizer for chips and crackers with a tangy, creamy kick.

Deep-fried fruit fritters made with apples, pears, and bananas in a light vanilla batter, served with a warm lemon-bourbon sauce. A Creole-inspired dessert.

Steamed whole chicken rubbed with oil and salt, then drizzled with a warm sesame-ginger-soy sauce and topped with toasted sesame seeds and scallions. Chinese-style and full of flavor.

Wholesome whole wheat and oat scones made with oil instead of butter, studded with raisins or currants. Ready in 30 minutes with endless flavor variations.

Classic bread and butter pickles with that sweet-tangy crunch you remember from grandma's kitchen. Cucumbers, onions, and bell peppers cured in a spiced vinegar brine with mustard seed, turmeric, and celery seed.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Chocolate raspberry truffles: milk chocolate ganache spiked with raspberry jam, rolled into bite-size balls and dipped in white chocolate. Four dozen no-bake confections for gifts or holiday tins.

Add a new look to pizza with this scrumptious and easy to follow recipe your kids will love!

Potato crisps with sour cream and caviar are crispy mini potato pancakes topped with cool sour cream and salty salmon roe. An elegant 35-minute cocktail appetizer that looks restaurant-worthy.

Old-fashioned Spanish pickles: a sweet and tangy relish of peppers, cabbage, cucumbers, tomatoes, and onions spiced with turmeric, mustard seed, and cinnamon in vinegar.

Very easy to prepare; Green beans baked in tomato juice.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Toor dal with tadka: split pigeon peas boiled with turmeric, finished with a sizzling oil tempering of popped mustard seeds, cumin, onion, garlic, and chili. A quintessential South Indian vegan comfort dish over rice.

Scotch salmon: pan-seared salmon fillets finished with a Scotch whisky, Drambuie, and orange cream sauce. Elegant, boozy, restaurant-plated at home in under 30 minutes.

Whipped shortbread cookies that practically melt on the tongue. Beaten with cornstarch and powdered sugar for a cloud-light, almost feathery crumb. Top with a candied cherry or pecan half.