10,000 saute onion recipes

Cajun-style shrimp soup simmered in chicken broth with dry white wine, Louisiana hot sauce, scallions, and fresh parsley. A spicy, brothy bowl with bold Southern kick.

Fish house barbecue with whole grilled trout basted in a tomato sauce, white wine, butter, and lemon juice. A classic lakeside cookout recipe ready in 35 minutes.

Juicy steamed prawns with savory black bean sauce in traditional Chinese style. Quick seafood dinner bursting with umami garlic-ginger flavors in under 20 minutes.

Salmon mousse with capers and whipped cream set in a fish mold, served with sour cream dill sauce. An elegant no-cook appetizer for parties and holiday entertaining.

Stageline chili is a no-bean, big-batch Texas-style chili with chopped brisket, ground pork, green chiles, beer, and a shot of tequila. Simmered low for 2 to 3 hours and feeds 20.

Put the baking pans away and use the crockpot to cook this succulent meat loaf your family will enjoy.

A succulent beef dish that's seasoned to perfection with chili powder and hot pepper sauce.

Six pounds of cubed beef and two pounds of pinto beans simmered for hours with a full cup of chili powder, cocoa, fennel, and bacon. This is competition-level chili that feeds 15.

If you're friends love the taste of moose meat, then they will adore this succulent dish that is cooked to perfection.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

This cream of chicken soup takes some time but is super creamy and rich with numerous layers of flavors.

Albondigas-style Mexican meatball soup with rice-studded beef meatballs, fresh mint, cumin, and a tomato broth packed with carrots and zucchini. Topped with salsa and a swirl of sour cream.

Ground beef pie with mashed potato crust, mushrooms, shallots, garlic, and sharp cheddar baked until golden. Think shepherd's pie meets meat pie, and it's ready in about an hour.

Best-ever barbecue sauce in the Cajun style with crispy bacon, dark caramelized onions, honey, citrus, and toasted pecans. A rich, complex Paul Prudhomme-influenced sauce that earns its name.

Smoky bacon and pecan barbecue sauce with honey, citrus, and a cayenne kick, blended smooth. This from-scratch BBQ sauce makes 5 cups and transforms any chicken, pork, or rack of ribs it touches.

Spicy rice balls made with ground beef, uncooked rice, onion, celery, bell pepper, horseradish, and Worcestershire, baked in a spicy tomato soup sauce. A Southern-style porcupine meatball with serious kick.