10,000 saute onion recipes

Vegetarian Mexican lasagna layered with corn tortillas, kidney beans, black olives, green peppers, tomato sauce, and cheddar cheese sauce. Easy, hearty, and crowd-ready.

Poule-au-pot is the French farmhouse chicken pot pie: poached chicken in aromatic broth, layered with paper-thin potatoes under a rustic parsley pinwheel biscuit topping. Sunday comfort with a French twist.

Veal fricassee with capers and dill: tender veal in a creamy white wine sauce enriched with egg yolks, brightened with briny capers and fresh dill.

Thai-inspired chopped chicken salad tossed with shallots, scallions, jalapeño, lemon juice, soy sauce, and fresh mint and cilantro. A bright, no-cook dish ready in 15 minutes.

Kid-friendly curried vegetables with potatoes, carrots, and cauliflower in a mild tomato-spice sauce. A simple Indian-style vegetable curry that teaches real cooking skills.

Easy onion bread for the bread machine with minced onion, whole wheat flour, honey, and applesauce. A savory, slightly sweet loaf with zero hands-on effort.

Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.

Satay chicken pita pizzas with Thai peanut sauce, sauteed chicken, scallions, and melted provolone. A 28-minute fusion weeknight dinner that turns leftover peanut sauce into individual kid-sized pizzas.

Gow gees are crispy fried Chinese dumplings filled with pork, shrimp, dried mushrooms, and scallions. Served with classic homemade sweet and sour sauce. Makes 48 for a crowd.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

Fettuccine with prosciutto, peas, carrots, and fresh tomato tossed in a light chicken broth sauce with Parmesan. A quick, lighter pasta dinner ready in 15 minutes.

Harvest apple dressing combines homemade cornbread, bread cubes, sausage, chopped apples and sage for a Thanksgiving-worthy side that works with chicken, turkey, ham or pork.

Add a kick your chicken with this delicious recipe that uses lemon juice, olives and a variety of spices.

Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.

Tbilisi-style beef and mushroom stroganoff seasoned with a Georgian spice mix of black, white, and red pepper, dry mustard, and allspice. Tender beef in a sour cream sauce over flat noodles.

Green beans braised in white wine with summer squash, cherry tomatoes, oregano, and a shower of Parmesan. A light, healthy 30-minute side that puts peak-season produce front and center.