10,000 saute onion recipes

Fresh spinach dip with sour cream, yogurt, parsley, and green onion. Made from real spinach instead of frozen, with an overnight chill for the best flavor.

Vegetarian tomato sauce simmered slow with a soffritto of carrot, celery, onion, parsley, and fresh basil. The classic Italian-style sauce, no meat, no shortcuts.

Chinese steamed whole fish with ginger, scallions, and a savory stock-gin sauce finished with sizzling peanut oil. A classic Cantonese technique for flaky, tender fish.

Fresh orange salsa with diced oranges, tomatoes, red onion, jalapeno, ginger, and cilantro. A bright, citrusy no-cook salsa that pairs with grilled fish, chicken, or tortilla chips.

Corn salsa with diced tomato, hot chilies, cilantro, garlic, and a squeeze of lemon. A 10-minute no-cook salsa that doubles as a dip for chips or a topping for grilled chicken and fish tacos.

Onion and prosciutto tart on puff pastry with thyme, rosemary, and black olives. A savory French-style tart with slow-cooked onions and salty cured ham on a flaky, golden crust.

Hazelnut and vegetable crumble bakes a savory oat-and-toasted-nut topping over tender root vegetables enriched with their own buttery puree. Vegetarian comfort food with surprising structure.

Hot oxtail stew simmered low and slow with garlic, bay leaves, and crushed red chili until the meat falls off the bone. A hearty one-pot stew finished with carrots, celery, and tomatoes.

A quick but hearty chili that's made with kidney beans, tomato sauce and a bit of molasses.

A succulent dish that changes your ordinary pot roast into an extravagant dinner your family or friends will love!

Master chicken stock simmered low for hours with a whole fowl, leeks, carrots and a classic bouquet of herbs. Skim it well, strain it clear, then chill and lift off the fat for a clean, golden base for any soup or sauce.

Halfway House pot roast: beef browned in garlic butter, simmered with dark rum, horseradish, and peppercorns, then finished with whole onions, carrots, and potatoes in rum gravy.

Pollo con orégano: Mexican chicken braised with onion and broth, coated in a garlic-oregano paste, rested to marinate, and finished on the grill until lightly charred.

Green chili with pork shoulder, diced green chilies, and canned tomatoes. A New Mexico-style chili verde browned in lard with no beans and loads of pepper flavor.

String beans Provencal braised in a sauce of plum tomatoes, onion, garlic, and thyme until meltingly tender. A French-style green bean side dish that's vegan and serves a crowd with simple ingredients.

Red lentils and carrots simmer with curry spices into a hearty soup thickened with breadcrumbs. This warming bowl takes just one pot and delivers protein-rich comfort in about an hour.