10,000 onion recipes

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Italian chicken with noodles featuring herb-seasoned chicken breast strips simmered in broth with onions and topped with melted mozzarella. A one-pan weeknight dinner.

Austin Grill's chicken chili verde features charred Anaheim and poblano chiles, tender potatoes, and fresh cilantro pureed into a vibrant green stew. Restaurant-quality Tex-Mex flavor, ready in one hour.

A colorful Balkan casserole packed with eggplant, cabbage, cauliflower, green beans, and zucchini baked in herbed broth. Serve it hot or cold with a rich toasted walnut sauce for a hearty plant-based meal.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Ham and potato chowder with corn, green peppers, and a creamy flour-thickened milk broth. A hearty stovetop soup that uses leftover ham and pantry staples.

Pasta alla carbonara made with fettuccine, bacon, onion, eggs, and Parmesan in a silky sauce built from egg yolk and rendered bacon fat. An Italian-American weeknight classic ready in about 40 minutes.

Stuffed zucchini blossoms (kolokytholouloutha yemista) filled with rice, fresh mint, parsley, tomato, and olive oil, then simmered in water. A traditional Greek vegetarian appetizer.

Mediterranean-style minted potato salad with olive oil, lemon juice, scallions, and parsley. No mayo, served chilled with warm pita bread on the side.

Vegetarian soft tacos loaded with summer squash, zucchini, corn, black beans, tomatoes, and jalapeño. A fresh southwestern skillet filling in warm corn tortillas, ready in under 20 minutes.

Orange roughy with basil and peppers is a light microwave fish dinner for two: mild white fillets steamed over julienned red bell peppers and onions with fresh basil and lemon. Ready in 25 minutes with almost no fat.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

It's hard to go wrong with a combination of beef roast, hot green chile and beer. The beef was falling-apart tender with a hint of spiciness. Of course make sure to have enough beer to serve with the roast :)

Grilled whole trout stuffed with cornbread, mushrooms, olives, and sour cream dressing, seasoned with dill and lemon. Cooked in a fish basket over open flame.

Sweet and sour moose meatballs with pineapple and green pepper, served over egg noodles. A hunter's-camp classic that turns lean wild game into a glossy, takeout-style supper.

Scampi-style chicken thighs: boneless skinless thighs marinated in lemon juice and broiled fast with a garlic-parsley-white wine baste. Light, bright, weeknight chicken in under 30 minutes.