10,000 saute onion recipes

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.

Easy pork chops with a creamy mushroom sauce. Microwave or bake it in the oven.

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.

Layered Italian bake with rotini, salted zucchini, potatoes, prosciutto, tomatoes, and Parmesan dotted with butter. A hearty make-ahead casserole with serious depth.

Classic Tex-Mex beef enchiladas with homemade meat sauce and sharp cheddar, plus instructions for both rolled and New Mexico stacked styles.

Kung Pao chicken: authentic Sichuan stir fry with velveted chicken cubes, blackened dried red chiles, scallions, and roasted peanuts in a glossy sweet-sour sauce. The real deal, not the sweet American version.

A delicious macaroni casserole that's always fun to make and will always satisfy your family's appetite.

Ground beef and potato chowder with carrots, celery, and cheddar cheese soup for a creamy Midwestern comfort bowl. A hearty, simple chowder with pantry staples.

New Orleans catfish baked over curried rice with lemon slices and butter. A one-dish Creole-inspired fish dinner that's simple to assemble and bakes in under 35 minutes.

Hungarian cream of spinach soup with a roux-thickened base, pureed spinach, and half-and-half. Garnished with sliced hard-boiled eggs and crispy crumbled bacon.

Uncomplicated and satisfying, this recipe for anasazi beans is from savory.

If you're looking for a new salad, this exciting recipe is perfect for you and those hot summer days!

Sautéed Brussels sprouts with caraway and lemon shred sprouts thin, then quick-cook with onion, butter, fragrant caraway seeds, and bright lemon. A 20-minute side dish that converts sprout skeptics.

Cilantro black bean and rice salad with garlic-lime dressing. A vegan, high-fiber make-ahead bowl that turns leftover rice into a punchy lunch. Five minutes once your rice is cooked.

Traditional Pennsylvania Dutch scrapple: slow-simmered pork loaf bound with cornmeal or oatmeal, set firm, then sliced and pan-fried crispy. Old-world breakfast classic.