10,000 onion recipes

Six-pound beef brisket braised low and slow in a tangy ketchup, brown sugar, and vinegar sauce with onions and garlic. Jewish deli-style comfort that falls apart at the touch of a fork.

Let your kitchen smell wonderful with this scrumptious dish made of succotash, chicken and a variety of spices.

Refrigerator pickles with sliced cucumbers, Vidalia onion, and red bell pepper in a sweet vinegar brine with celery seed. No canning, no cooking, just mix and chill.

Iwitma palaaw is a Central Asian garbanzo pilaf with browned lamb, slow-cooked onions, carrots, chickpeas and barberries layered under steam-cooked rice. A traditional plov-style feast dish for ten.

Oysters on the half shell topped with black caviar, scallion rings, and lemon. Served on seaweed for a luxe raw appetizer that pairs with Champagne.

Hot and spicy chili sauce made from ripe tomatoes, onions, curry powder, ginger, and nutmeg simmered with apple cider vinegar. A homemade Indian-spiced condiment for canning.

Sauterne-marinated venison chops layered with green pepper rings stuffed with rice, onion, and fresh tomato, then oven-steamed in chunky tomatoes and Angostura bitters until tender.

All the flavors of a cheeseburger in a thick, creamy bowl of soup. Ground beef, potatoes, and melted cheddar come together in this hearty chowder that's ready in 45 minutes.

Chopped cooked turkey simmered in a thick tomato-chili sauce with dry mustard and onion, spooned over hamburger buns. This low-calorie, 6-ingredient turkey barbecue is ready in 20 minutes and stretches leftovers into a new meal.

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

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

Here's a sweet chutney that has a lot of flavor and is perfect for flat breads.

Add some flavor to that plain chicken dish with this easy to follow recipe that you will keep using over and over again.

Traditional stovetop split pea soup thickened with a classic butter-flour roux for hearty, stick-to-your-ribs comfort. Old-fashioned technique delivers rich flavor.

Pureed black bean soup brightened with fresh orange zest and cilantro. Vegan, gluten-free, and high-fibre, with a separate-puree technique that gives velvety texture without losing bean character.

Put the crockpot to work and try making this scrumptious dish made with succulent beef, bell peppers and a bit of soy sauce.