10,000 saute onion recipes

Grape Nut roast is a vintage meatless loaf built on the crunchy cereal, bound with eggs and milk, studded with chopped nuts and celery. Hearty Depression-era vegetarian fare.

A succulent and scrumptious dish that can be served over noodles or rice.

A tender and succulent pot roast that creates a savory aroma from either your oven or your slow cooker.

A vibrant Moroccan-style salad of grilled and skinned bell peppers, fresh tomatoes, and Spanish onion dressed in a simple garlic, olive oil, and vinegar vinaigrette. Served chilled for a refreshing side dish or starter.

Dress up your chicken with this succulent dish that's easy to make and will feed your hunger in no time!

Curry-spiced chicken simmered with whole tomatoes, green pepper, and plump raisins for a sweet-savory weeknight dinner. Served over rice and ready in under an hour.

Tender beef chuck simmers low and slow with jalapeños, cumin, and chili powder in this bold Texas-style red chili. No beans, just pure meaty, spicy comfort in a bowl.

Treat your roast with a new succulent flavor with this simple recipe that uses horseradish and cabbage.

Traditional New England baked beans with white beans, salt pork, molasses, and brown sugar, baked low and slow for five hours. Authentic recipe from Methodist preacher Madam Russell.

Sticky homemade barbecue sauce simmered with cola, ketchup, Dijon mustard, and Worcestershire sauce. The cola caramelizes into a sweet, tangy glaze that's built for grilled chicken.

Steak and kidney pudding, the British pub classic: cubes of round steak and kidney slow-braised with onions, Worcestershire and herbs into a rich gravy, then topped with flaky pastry and baked golden. Hearty old-country comfort.

Pork chitterlings: soul food classic of pork intestines simmered with vinegar, onions, and hot peppers until fork tender, then served hot or battered and fried. A Southern holiday tradition.

Classic Crab Louis salad with chilled crab meat on shredded lettuce topped with a tangy Louis sauce of cream, chili sauce, lemon, and Worcestershire. A no-cook West Coast classic.

Pureed sweet potato soup with nutmeg and white pepper, served with a dollop of cranberry sauce and sour cream in each bowl. A silky, elegant soup for fall and holiday tables.

Hearty crockpot Spanish rice with ground beef, bell peppers, and tomatoes cooking hands-free for 6-8 hours. Set-it-and-forget-it comfort in a bowl.

Broiled pineapple is a tasty alternative to a traditional bed of rice or pasta.