10,000 saute onion recipes

Nothing fancy here, just a scrumptious dish that will satisfy both your hunger and tastebuds.

One-pot bean stew with navy beans, basmati rice, butternut squash, and raisins in a sweet-and-sour broth. Vegetarian, hearty, and on the table in under an hour.

Padre Kino's meatloaf blends ground beef with chorizo for a Southwestern twist, then bakes with cheddar, thyme, paprika, and allspice. Named for the Jesuit missionary of Sonora and Arizona.

Grilled chicken fajita burgers with sauteed onion and red pepper mixed into the patty, served in warm flour tortillas with salsa and guacamole. A fun Mexican-style burger.

Italian sausage, chickpeas, and pasta shells simmer together in a fennel-scented tomato sauce with chunky zucchini. A rustic one-pot dinner ready in an hour. Skip the sausage for a meatless version.

Compared to restaurant and store-bought veggie burgers this is the best black bean burger recipe I’ve ever tried. Add a quick avocado salsa for a topping and we're in love.

Competition-style Texas chili with brisket and pork shoulder simmered in beer, tequila, and six jalapenos. No beans, massive flavor, thickened with masa harina.

Chicken pieces poached in a seasoned broth, then baked in a robust tomato sauce loaded with green chiles and garlic. A two-step method that keeps the meat juicy while building deep, layered Mexican flavors. Feeds 8 to 10.

Creamy curried ham and turkey in a roux-based sauce served over toast or biscuits. Freezer-friendly comfort food that reheats beautifully from frozen in one hour.

Hearty from-scratch black bean soup simmered with carrots, celery, and bright lemon zest, then pureed velvety smooth. A soul-warming bowl that feeds a crowd!

Gazpacho sevillano, the authentic chilled Andalusian tomato soup blended with ripe tomatoes, cucumber, pepper, garlic, sherry vinegar, and olive oil over soaked bread. No-cook, silky, and built for hot days.

Creamy onion and garlic soup thickened with a roux and enriched with heavy cream, white wine, and beef stock. Topped with broiled blue cheese croutons.

Tomato-based fish soup with haddock, shrimp, leeks, and carrots in a homemade fish stock. The tomato paste and paprika give this hearty chowder its signature pink color.

This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.

Crawfish aubergine with crispy breaded eggplant topped by crawfish tails in a Parmesan cream sauce spiked with Tabasco. Where Cajun meets Italian on one glorious plate.

Hot and sour soup with tofu, snow peas, red bell pepper, and water chestnuts in a tangy, spicy broth thickened with cornstarch. A vegetable-loaded Chinese-style soup ready in under an hour.