10,000 onion recipes

A simple slow cooker recipe for a beef casserole made with mushrooms, veal stock and mixed herbs.

Crockpot pork spareribs braised 6-8 hours with hickory smoke, ketchup, and brown sugar for tender indoor barbecue any day of the week.

Broiled flank steak (London broil) with lemon-garlic oil baste and buttery sauteed onions. Sliced thin against the grain for tender beef in 30 minutes flat.

A succulent and scrumptious dish that can be served over noodles or rice.

Spinach dip with sour cream, mayonnaise, and chopped onion. Four ingredients, no cooking, and it tastes even better after chilling overnight.

This steak is very tasty, the beef should be very fresh, then can get very nice steak!

Spinach and cashew salad with watercress, green onions, and croutons tossed in your favorite dressing. A peppery, crunchy vegetarian salad ready in 5 minutes.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Beef stuffed filo pastry. A savory pastry with true Yugoslavian flavor.

A bright, fiery Thai squid salad (Yum Pra-Hmik) with tender poached squid tossed in lime juice, fish sauce, lemongrass, ginger, mint, and crushed chilies. Fresh and bold.

Gluten-free potato-crusted cauliflower quiche with shredded potato crust, sauteed cauliflower, onions, garlic, herbs, and cheddar cheese in a savory egg custard.

If you're in a hurry, this succulent dish is for you! Can be served as an appetizer or the main course.

Moroccan lamb and pear tagine slow-simmered with cumin, coriander, ginger, and cinnamon, finished with sweet pears, golden raisins, and slivered almonds. A traditional sweet-savory braise served over rice.

Leave the pots in the cupboard and let this hearty soup simmer in your crockpot while you're away from the kitchen.

A big-batch beef chili with 5 lbs of ground beef, three kinds of beans, jalapeños, and three types of onions simmered in chunky tomatoes. Feeds 12 and freezes like a champ.

Pounded chicken breasts stuffed with sautéed taro, butternut squash, and onion, then steamed until tender. A light, Hawaiian-inspired dinner ready in 40 minutes.