10,000 onion recipes

Saltsa Kima, the classic Greek meat sauce with ground beef, cinnamon, bay leaf, red wine, and tomatoes. Perfect over pastitsio, pasta, or moussaka.

Great northern bean soup simmers white beans with smoked sausage, onions, and garlic for two hours, then mashes to a creamy, hearty bowl. Old-school Southern soup that pairs beautifully with warm cornbread.

Reuben burgers with lean ground beef topped with sauerkraut, melted Swiss cheese, and Russian dressing on toasted rye. All the classic Reuben sandwich flavors in burger form.

Crawfish enchiladas from Gabrielle's restaurant, rolled in corn tortillas with a creamy cheddar-chili sauce and melted Monterey Jack. Where Cajun crawfish meets Tex-Mex soul.

Quinoa and zucchini casserole, herby sauteed zucchini folded with cooked quinoa, eggs, and nutty Gruyere, then baked until set and golden. A protein-packed, high-fiber vegetarian bake for a main or side.

Five-minute refried bean dip with sour cream, chili powder, hot sauce, and chopped onion. A creamy, spiced party dip made from pantry staples. Just mix and serve with tortilla chips.

Crispy loaded potato skins stuffed with cheddar cheese, crumbled bacon, and scallions. Baked twice for extra crunch, with a make-ahead option for easy party prep.

An easy lamb canape: crisp celery-seed toast strips spread with a quick cooked-lamb-and-mayonnaise mixture and topped with pimiento. A smart, retro party bite for using up leftover roast lamb.

Baked honey mustard chicken wings with just four ingredients: onion soup mix, honey, spicy brown mustard, and wings. Sticky, sweet, tangy, and crispy-edged party appetizers.

Cheesy spinach with brown rice, sauteed onion, garlic, and melted cheese seasoned with soy sauce. A quick vegetarian side dish ready in 30 minutes.

Braised chicken legs in fresh tomatillo sauce with jalapeños, onion, garlic, and cilantro. A one-skillet Mexican green chicken dinner with a tangy, reduced salsa verde.

This is a nice and special gumbo, chicken mix sausage, very tasty.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Shark fillets braised Marseille-style over tomatoes, onion, garlic, and parsley, finished with dry white wine. A French-inspired fish dish with a strained tomato-wine sauce.

A simple, yet savory dish that just might have you and your friends licking your bowl!

Crab butter dip with cream cheese, mayo, lemon, Worcestershire, and real crab meat, chilled and topped with cocktail sauce. A rich, no-cook party appetizer for crackers.