10,000 onion recipes

Light turkey hash brown casserole with corn, bell peppers, skim milk, and fat-free cheddar. A leaner take on classic comfort casserole that doesn't sacrifice flavor.

Cold crabmeat mousse with cream cheese, celery, and Worcestershire set in a gelatin mold. A creamy retro appetizer spread that pairs beautifully with club crackers.

Best-ever barbecue sauce in the Cajun style with crispy bacon, dark caramelized onions, honey, citrus, and toasted pecans. A rich, complex Paul Prudhomme-influenced sauce that earns its name.

Chunky beef chili: cubed beef chuck simmered low with tomatoes, green pepper, onion, garlic, and chili powder until tender. Texas-style no-bean chili built for piling toppings on top.

Spicy rice balls made with ground beef, uncooked rice, onion, celery, bell pepper, horseradish, and Worcestershire, baked in a spicy tomato soup sauce. A Southern-style porcupine meatball with serious kick.

Smoky bacon and pecan barbecue sauce with honey, citrus, and a cayenne kick, blended smooth. This from-scratch BBQ sauce makes 5 cups and transforms any chicken, pork, or rack of ribs it touches.

Salmagundi casserole with chili-spiced meatballs baked over a three-bean base of baked beans, kidney beans, and limas in a sweet molasses and brown sugar sauce.

Bacon-wrapped ground beef patties grilled over charcoal for a budget-friendly spin on filet mignon. Seasoned with onion, green pepper, and garlic.

Rich homemade beef stock from roasted marrow bones, aromatics, and herbs simmered for hours. This master chef method from Bon Appetit yields a deeply flavored base for soups, stews, and sauces.

Personal veggie pizzas on honey wheat crust with broccoli, yellow pepper, roma tomatoes, fresh basil, and melted provolone. Three crispy pies in 30 minutes flat.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

Quick Japanese sukiyaki with thinly sliced beef, fresh vegetables, and spinach in savory soy gravy, delivering restaurant flavors in 30 minutes over steamed rice.

Hearty vegetarian stew with chickpeas, artichoke hearts, potatoes, and pureed squash in a turmeric-paprika broth. Finished with lemon and Parmesan for a cozy, filling bowl.

Vintage walnut-and-rice veggie burgers with sauteed onion, celery, and carrot bound together with egg and seasoned breadcrumbs. Hearty, savory, and freezer-friendly.

Slow cooker buffalo stew with carrots, celery, tomatoes, and a hint of ground cloves. Low-fat, high-protein bison simmers for 12 hours into a rich, fork-tender one-pot meal.

Grilled pasta salad with broiled zucchini and Spanish onion, roasted red peppers, penne, and red wine vinegar. Served warm or at room temperature in just 20 minutes.