10,000 saute onion recipes

Pasta alla carbonara made with fettuccine, bacon, onion, eggs, and Parmesan in a silky sauce built from egg yolk and rendered bacon fat. An Italian-American weeknight classic ready in about 40 minutes.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

Frijoles borrachos, drunken pinto beans simmered low and slow in beer and water with bacon drippings, onion, garlic, fresh and pickled jalapenos, and chili powder. Mexican border country comfort food.

Western salad with lettuce, spinach, and onion tossed in a homemade egg yolk vinaigrette with garlic, paprika, dry mustard, and chopped parsley. Bold dressing, fresh greens.

Low-fat shrimp and rice stir-fry with carrots, mushrooms, onions, garlic, and soy sauce. A lean, filling weeknight dinner that comes together in under 25 minutes.

Kasha-Patate Sucree from Montreal's Le Commensal: fluffy buckwheat groats topped with sweet potato puree and a savory tamari-garlic sauce. A hearty vegetarian dish with deep, earthy flavors.

A simple and yet succulent chicken dish that is served with a spicy sauce. Tastes great over rice or noodles.

A succulent curried beef dish that is made with seedless raisins and sliced apples while served over hot rice.

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

The best burger you well ever taste just everybody should try it.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Easy lentil chili with brown lentils, tomatoes, cumin, paprika, and red pepper flakes finished with red wine vinegar. A hearty vegan one-pot meal packed with plant protein.

Tofu and broccoli stir-fry in a gingery sherry-soy sauce with crunchy bean sprouts, served over rice. A fast, vegan weeknight dinner that comes together in one wok, gluten-free with tamari.

Chicken Veronique sautés boneless breasts in butter with mushrooms, scallions, and white wine, then finishes in a silky cream sauce studded with seedless grapes. A classic French bistro dish that feels fancy but cooks in one skillet.

Red wine-marinated caribou simmered with paprika, red peppers, tomatoes, and caraway seeds, finished with sour cream. A hunter's take on classic Hungarian goulash.

Master homemade beef stock made by roasting marrow bones with mirepoix, then simmering 8 hours with tomatoes, thyme, and bay. A deep, golden-amber stock that beats store-bought broth in every recipe.