10,000 onion recipes

Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.

Cheese and corn tortilla enchiladas: flour tortillas stuffed with cottage cheese, corn, cheddar, scallions, and cilantro, topped with salsa and more cheese. Vegetarian, 40 minutes, crowd-pleasing.

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.

Krautfleisch, a German pork and cabbage casserole with paprika, caraway, tomato, and sour cream. Tender pork cubes simmered low and slow for 90 minutes.

Chicken pieces simmered in apricot nectar with canned apricots and onion soup mix for a sweet-savory dinner that's retro and comforting.

Phoenix rolls wrap thin chicken breast around ham and a lemongrass-shrimp paste, dipped in cornstarch and fried golden. A Vietnamese-inspired appetizer or main dish.

Chilled barley and buttermilk soup with turmeric, fresh dill, parsley, cilantro, and red onion. A tangy, herb-loaded cold soup that's refreshing on warm days.

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

Spicy chicken tacos with seared chicken strips, fresh jalapeño, cumin, and hot salsa wrapped in warm corn tortillas. A 35-minute weeknight skillet dinner with customizable heat and classic taco garnishes.

Ham and cheddar broccoli quiche with a refrigerated pie crust, four eggs, and a touch of dry mustard. A straightforward brunch quiche that layers everything in the shell and bakes in under an hour.

A spring forager's pizza with a crust of pureed fiddleheads, egg, and cheese instead of dough, topped with tomato sauce, bacon, more cheese, and whole fiddlehead ferns. Unusual, seasonal, and grain-light.

Mexican beef and mushroom stew simmers round steak cubes with picante sauce, mushrooms, and chili powder, served over rice with sour cream and taco-seasoned cheese.

Silky oyster bisque thickened with a butter-flour roux and enriched with cream, simmered just until the oyster edges curl without overcooking.

Bright Mexican calabacita salad with fresh corn, zucchini, red bell pepper, green chiles, and a zesty lime dressing. A colorful no-cook side dish that chills to even better flavor.

Quick and easy tartar sauce that is just like the sauce served at Red Lobster restaurants.

Creamy mushroom-broccoli soup with sauteed onions, nutmeg, chicken broth, and heavy cream. A rich, comforting soup that comes together in 30 minutes on the stovetop.