10,000 saute onion recipes

Slow-simmered spaghetti sauce with ground beef, three types of tomatoes, cream of mushroom soup, and chili powder. Two hours of uncovered cooking builds deep, rich flavor.

Competition-style smoked pork ribs with a paprika-heavy dry rub and a from-scratch vinegar-molasses BBQ sauce aged 2-6 weeks. Low and slow over hickory for 5 hours.

Finger licking sticky authentic Chinese barbecue spareribs at home. Chinese spare ribs are one of the most popular Chinese restaurant take-out favorites.

Homemade seafood sausage made with whitefish, salmon, and shrimp, seasoned with parsley and cayenne. Poached then grilled for a crispy skin and tender, briny bite.

Creamy broccoli cheddar soup with hearty pearl barley, garlic, and skim milk. High-fiber, lower-fat comfort in a bowl that's thick, cheesy, and deeply warming.

Barbecue sauce made with dehydrated vegetables, white wine, honey, Worcestershire, and liquid smoke. A Cajun-style pantry BBQ sauce that simmers for hours using shelf-stable dried ingredients.

Pressure cooker pot roast braises beef in red wine and stock until fork-tender, finished with a pan gravy from the drippings. Sunday dinner shortened from hours to under an hour.

Black bean and rice salad with a generous amount of fresh cilantro tossed in a lime juice and garlic dressing. No-cook vegetarian side ready in 15 minutes.

A copycat Swiss Chalet dipping sauce made from scratch with tomato juice, herbs, Worcestershire, Tabasco, and lemon juice. That iconic Canadian rotisserie chicken sauce, ready in 20 minutes on the stovetop.

Santa Fe blue corn casserole layers blue cornmeal batter with cumin-spiced pinto beans, green chilies, tomato sauce, and a generous topping of cheese. A Southwestern vegetarian-friendly bake with serious New Mexico flavor.

Indian-style scrambled eggs with cumin, cilantro, and green chili: eggs cooked cake-style with onion, then finished with toasted ground cumin and fresh herbs.

Cincinnati Skyline chili with cinnamon, allspice, and cumin simmered for 3 hours. A unique Midwest-style chili with warm spices that's built for topping spaghetti or coneys.

Nell Carter's knockout chicken smothered in sauteed mushrooms, tomatoes, red and yellow onion, scallions, and garlic, finished with Parmesan cheese. A one-pan comfort dish with big, bold flavors.

Shrimp and scallop quiche, a creamy seafood custard in a flaky crust with Swiss cheese, sweet sherry-sauteed shellfish, and a hint of nutmeg. An elegant brunch or light supper centerpiece.

This hearty dish made with a variety of vegetables is sure to satisfy everyone's hunger.

Instead of stuffing a turkey or a chicken, why not try this succulent dish that will have your family sending compliments to the chef.