10,000 onion recipes

Mushroom almond pate with toasted almonds ground to a paste, blended with sauteed mushrooms, butter, thyme, and garlic. A vegetarian pate that's rich, earthy, and spreadable.

Santa Maria-style bean soup simmered with carrots, celery, tomatoes, cumin, and bay leaves in olive oil and stock. Vegetarian, one pot, and ready in an hour.

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.

Baked Guavas Stuffed with Mushrooms and Olives recipe

Creamy broccoli cheddar soup with hearty pearl barley, garlic, and skim milk. High-fiber, lower-fat comfort in a bowl that's thick, cheesy, and deeply warming.

This tasty twist on salsa will have everyone coming back for more!

Beanless ground beef chili spiked with cocoa powder and cinnamon for a rich, earthy depth. Thickened with masa harina and loaded with cumin, oregano, and five tablespoons of chili powder.

Low-fat vegetarian chili with kidney beans, bulgur wheat, and jalapeno ready in 30 minutes. Braised in vegetable stock instead of oil for a lighter, healthier bowl.

Quick ground beef gumbo made with condensed chicken gumbo soup, bouillon, and green pepper. A shortcut weeknight version served over rice or on toasted buns.

Gefilte fish the old-fashioned way: poached pike and white fish dumplings simmered in an onion-carrot fish stock, chilled and served with horseradish. A traditional Passover and Shabbat classic.

Low calorie tomato bruschetta on garlic-rubbed toast with sauteed onion, oregano, and optional Parmesan. Just 1 teaspoon of olive oil keeps this appetizer light and fresh.

Chinese-style wok beef with fresh tomatoes and green peppers in a soy-wine glaze, ready in 30 minutes. The tomatoes cook down into a natural sweet-savory sauce that clings to every slice.

This has been a hit since I first made it on X-mas a few years ago! This dish has been demanded at every occassion!

Creamy spinach dip with sour cream, mayo, water chestnuts, and vegetable soup mix served in a hollowed pumpernickel bread bowl. A retro party classic that keeps for a week in the fridge.

Justin Wilson's Cajun crawfish boil simmers 50 pounds of live crawfish with crab boil seasoning, lemons, cayenne, sausage, corn, and potatoes. The gold standard Louisiana backyard feast.

This rich and succulent one pot chicken dish will for sure satisfy everyone around your dining table.