10,000 saute onion recipes

Thick, creamy New England seafood chowder packed with haddock, scallops, lobster, and tender potatoes. A hearty bowl of coastal comfort ready in 45 minutes.

A succulent dish made with savory pork, chopped onions and juicy tomatoes.

Red chile enchiladas stacked flat New Mexico style with corn tortillas, cheddar cheese, chopped onion, and red chili sauce, topped with a fried egg. Traditional and simple.

Baked chickpeas slow-cook in an earthenware pot with sweet sauteed onions, fresh chile, garlic, and oregano in their own velvety cooking liquid. Greek-style vegan main or side that gets better the longer it bakes.

New Orleans turkey creole with poached turkey legs, bacon, tomatoes, green bell pepper, onion, garlic, and okra served over rice. A Southern Creole classic with bold bayou flavor.

Slow cooker pork, potato, and green bean stew: pork loin simmered with potatoes, onions, garlic, and green beans in a thyme-scented broth. Set it in the morning, come home to dinner.

Creole gumbo loaded with shrimp, crab, oysters, chicken wings, veal, ham bone, and okra, thickened with file powder. A true New Orleans-style gumbo served over rice.

Plum relish slow-cooks plums with apples, onions, vinegar, brown sugar, ginger, and cloves into a thick sweet-spicy condiment. Big-batch chutney for cheese boards and roasts.

Beef with Chinese steak sauce: flash-fried marinated beef in a sweet-savory hoisin-ketchup sauce, served over puffed bean thread noodles. Chinese-American fusion stir-fry with dramatic crunchy noodle presentation.

Tender beef chunks simmer with bay leaf and red pepper, then bake with rice, kidney beans, bell peppers, and curry powder in this hearty one-dish meal.

Leg roast of venison larded with salt pork, onion, and apple slices, seasoned with allspice and rosemary, then slow-roasted on a rack. A classic hunter's approach to game meat.

Toasted cumin, chili powder, enchilada sauce, beans, and corn simmered into a bold Southwestern sauce served over pasta with melted cheddar on top.

McCall's Creole jambalaya: a classic three-protein Louisiana rice dish with smoked ham, sausage, and shrimp, simmered with thyme, paprika, and bay in one pot. Serves a crowd, feeds all week.

Southern-style crowder peas simmered low and slow with ham hocks and Cajun seasoning until tender and smoky. Serve over rice or cornbread for a soul food staple.

Ground beef simmered with carrots, onions, and oatmeal creates a hearty filling beneath fluffy whipped potatoes in this comforting family casserole.

Discover Hungarian culture with this scrumptious dish made with beef, noodles and sour cream.