3,510 onion recipes

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

Brown rice cooked in beef broth for deep savory flavor, then tossed with sauteed mushrooms and chopped scallions. Four ingredients, 20 minutes, and a side dish that punches well above its weight.

Although I have not tried it, I assume any firm winter squash could be substituted for the pumpkin

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.

Another succulent corned beef dish that will have you hooked just by making it! Tastes wonderful over rice.

A succulent dish that's simple to make with this easy recipe that's hassle-free!

A simple, yet scrumptious salad that can accompany any meal you prepare for dinner.

Make your dinner feel special with this scrumptious spinach salad everyone will enjoy!

Potato salad supreme with celery, scallions, and olives, served at room temperature for the fullest flavor. A versatile, no-cook side dish ready in 20 minutes.

Classic Mexican sopa de pasta: noodles toasted golden in oil, then simmered in a savory tomato and chicken broth. Everyday comfort food ready in 30 minutes.

South African curried lamb kebabs marinated overnight in a sweet-tangy sauce of chutney, curry powder, vinegar, and lemon leaves. Grilled and served with rice and chutney.

These slow-cooked beans are very flavorful, and cook them by yourself, always can be flexible, and more tasty and healty too.

This is an old family favorite which has been around for over 40 years. Very easy and quick to make!

This is truly an authentic Mexican recipe as her husband was from Mexico.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

Hasenpfeffer, the German-American marinated rabbit stew: rabbit pickled 2 days in spiced vinegar brine, browned in butter, braised in its own marinade, and finished with sour cream.