10,000 onion recipes

Wow, this soup was so creamy! Love the idea of adding sour cream instead of regular cream, and it added just enough tang to the soup, which was a nice change.

Fire-grilled oyster shooters soaked in ice-cold citron vodka and vermouth marinade with fresh dill. Wood-fired oysters on the half shell for a dramatic appetizer.

Whole red snapper stuffed with shrimp, rice, ginger, and scallions, then draped in bacon and baked until flaky. Finished with a white wine pan sauce for a showpiece Caribbean dinner.

Beef, sausage, and tomato soup combines stewing beef and Italian sausage with potatoes, celery, and canned tomatoes for a stick-to-your-ribs simmer that turns Sunday lunch into a serious meal.

Pineapple coleslaw with crushed pineapple, lime, celery seed, and Miracle Whip. The sweet-tart Hawaiian-style slaw that goes with pulled pork, fish tacos, or BBQ ribs.

Penne with Provencal eggplant, slow-caramelized sweet peppers, garlic, and fresh basil in a lemony Italian-herb dressing. A meatless pasta bowl built on long, gentle cooking.

A simple and scrumptious dish that is made with succulent beef and potatoes that are given an East Indian flavor.

Brown lentils and long grain rice simmered with ghee, cinnamon, turmeric, and fresh green chili. A warming one-pot side dish ready in 45 minutes.

West African peanut soup with chicken broth, peppers, and chunky peanut butter creates a rich, spicy bowl ready in 30 minutes for easy weeknight dinners or meal prep.

A quick and succulent pie that everyone will love with dinner! Perfect for that first dinner party you were invited to.

Easy pepper steak with thin-sliced beef simmered in onion soup mix, green bell peppers, and a cornstarch-thickened gravy. A simple weeknight stir-fry served over rice.

Open-faced hot ham and Swiss sandwiches on rye bread with Dijon mayo, red onion, and sliced mushrooms, broiled until the cheese melts and browns. A 10-minute upgrade to the basic deli sandwich.

Classic pot roast rubbed with seasoned salt, onion powder, and garlic, then browned and braised low and slow with onion, green pepper, bay leaves, and thyme. Pan juices thicken into rich gravy.

Creole shrimp stew with a peanut-brown roux, the holy trinity of celery, onion, and bell pepper, and tender shrimp simmered just until pink. Served over hot rice.

Louisiana crawfish étouffée smothers tender tails in a buttery trinity of onion, celery, and bell pepper with a kick of pepper. Serve over hot rice for Cajun country at its finest.

Classic egg salad with chopped hard-boiled eggs, scallions, prepared mustard, and mayonnaise. A four-ingredient sandwich filling that comes together in under ten minutes.