10,000 onion recipes

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Chicken Marengo braises browned chicken pieces with onions, garlic, tomato, and sherry until tender. A French Napoleonic classic with rustic wine-laced sauce in under an hour.

One-skillet chicken and apple saute with golden-browned chicken breasts, tart apple slices, and onion in a thyme-scented apple juice pan sauce. Ready in 30 minutes.

Classic ratatouille Nicoise with each vegetable browned separately in olive oil before combining. Eggplant, zucchini, tomatoes, peppers, and onions cooked the traditional way for distinct textures, not mush.

Hot dogs Provencale simmered in a rustic tomato sauce with crispy bacon, onion, and garlic. A French-inspired one-skillet dinner that turns humble franks into something special.

Tomato pickles cook down ripe tomatoes with apples, pears, peaches, and onions in a spiced vinegar syrup. A sweet-tart relish for the canning jar, classic farmhouse preserve.

Lean cabbage and tomato soup simmered with carrots, onion, and beef bouillon for an hour, a pantry-friendly low-fat brothy bowl that comes together with seven ingredients.

Hearty pinto bean soup simmered with smoky ham hocks, diced onions, celery, and tomato. Thick, warming, and ready in about 40 minutes for a budget-friendly weeknight supper.

British lamb and apple casserole layered with potatoes, onions, raisins, and Marmite broth, baked under a golden potato crust. A hearty one-pot meal with sweet-savory depth.

Creamy shrimp and pistachio spread made with blended cottage cheese, lemon juice, and onion powder. A no-cook appetizer for crackers or chips that chills in an hour.

Easy marinated cucumber and onion salad in a sweet-tangy vinegar brine with celery seed and mustard seed. Vegan refrigerator pickle salad ready after a 24-hour rest.

Smoky roasted eggplant bharta with green chilies, onion, and fresh cilantro, finished with ghee. A simple vegetarian Indian side dish with bold, fire-roasted flavor in every bite.

Louisiana catfish courtbouillon: tender catfish steaks layered with onions, garlic, and tomato sauce, then slow-simmered into a rich Cajun gravy. Spoon over rice with hot French bread.

Lamb and potato ragu braised in tomato with butter-browned onion and carrot. A rustic Italian one-pot stew where the potatoes absorb all the rich, meaty juices.

Ice water pickles, classic homestead cider-vinegar pickles with cucumber spears, onions, and mustard seed. The ice-water soak gives them crisp snap that lasts in the jar.

Fresh spinach and walnut salad with green onions in a simple lemon-olive oil dressing. A crisp, vegan side salad with a salt-wilting technique for tender leaves.