10,000 onion recipes

Curry mayo dip whisks mayonnaise with curry powder, scallions, and Worcestershire for a fast 5-minute party dip. Pairs with crudites, chips, and chicken tenders.

One-skillet ham gumbo with okra, tomatoes, green pepper, onion, and rice cooked right in the pot. A pantry-friendly, weeknight-fast take on Louisiana-style gumbo.

This customizable quiche loads a flaky crust with melted Swiss and cheddar, tender vegetables, and an option to add protein like tuna or ham for a satisfying brunch centerpiece.

This is a low fat and low calorie recipe, very light flavor, very tasty.

Ground beef, noodles, and hoop cheese stirred together with cream of mushroom and tomato soup, then baked under a buttery cracker crumb crust. This cheesy slop in a pot is gloriously messy, ridiculously good comfort food.

Sirloin strips seared with portobello mushrooms and scallions in a silky sour cream and balsamic gravy. Stroganoff that looks fancy but comes together in minutes.

Pressure cooker kangaroo tail soup with carrots, celery, tomatoes, and warm spices like cloves and nutmeg. A rich, hearty Australian bush tucker classic.

Speckknödel: traditional Austrian bacon dumplings made with stale bread, cream, egg yolk, and caraway seeds, simmered and served on a bed of buttery sauerkraut.

Protein-rich spaghetti sauce thickened with chickpea flour instead of meat. Mushrooms, garlic, and Italian herbs in a hearty tomato base that's naturally vegan.

Butterflied shrimp in savory black bean sauce with ground pork and vegetables. This Chinese-American classic with egg ribbons is ready in just 20 minutes over rice.

Sichuan bang bang chicken: poached chicken pounded and torn into shreds, served cold over cucumber matchsticks with a soy-sesame-scallion sauce. A classic Chinese cold appetizer.

Artichoke heart pasta sauce with marinated artichokes, Roma tomatoes, Parmesan, and fresh parsley. The reserved artichoke marinade adds tangy depth to every spoonful.

Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.

A velvety spinach and crab soup thickened with a butter-flour roux, enriched with half-and-half, and finished with dill relish and a pinch of nutmeg. Ready in 25 minutes and freezer-friendly.

Authentic Mexican sopa de tortilla with a tomato-chicken broth, crispy fried tortilla strips, fried pasilla chiles, and avocado, cheese, and crema garnishes. The classic comforting bowl of central Mexico.

Creamy Mexican avocado-lime soup with cilantro, cumin, crema Mexicana, and chicken broth, puréed smooth and topped with Cotija cheese and fresh avocado cubes.