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Onion & Spinach Pesto

Prep. Time: 15 min. Cook Time: 0 min.
Makes 1-1/3 cups

Ingredients

1 large garlic clove
3 cups spinach washed and lightly packed
3/4 cup toasted chopped walnuts
2/3 cup coarsely grated Parmesan Reggiano cheese
1/2 cup Gill’s chopped onions
1/4 teaspoon ground black pepper
2 tablespoon walnut oil
2 tablespoons olive oil, divided

Directions

In a food processor with the motor running, drop in garlic and chop. Turn off motor and add spinach, walnuts, cheese, onions and pepper. Pulse to chop to coarse consistency.
Add walnut oil and 1 tablespoon olive oil. Pulse to blend and create a fine consistency.
Pour into a 1-1/2 cup container. Drizzle the remaining 1 tablespoon olive oil over surface to cover and seal. Just before serving mix in oil.
Hint: Use Onion pesto as a topping for pizza, add to cooked pasta, or soup as flavor accent.
Tip: To toast walnuts arrange in a single layer on a large cookie sheet. Toast at 350ºF for 5 to 7 minutes.


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Caramelized Onions

Prep. Time: 10 min. Cook Time: 85 min.
Makes about 4 cups onions

Ingredients

1/4 cup olive oil, divided
3 pounds Gill's sliced onions
1-1/4 teaspoons kosher salt

Directions

Pour 2 tablespoons oil in each large skillet. Divide onions equally into each skillet. Cook over the lowest heat for 1 hour; stirring occasionally.
Increase heat to medium and cook onions for about 25 minutes, stirring every 2 to 4 minutes.
Cook until browned or caramelized. Remove from heat and pour into a bowl.
Tip: Use in sandwiches, soups, stews, sauces and on pizzas.
Hint: Caramelized onions can be divided into small portions and frozen for future use.


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Caramelized sliced Gills yellow onions


Serves about 2 cups

Ingredients

4 -6 oz. containers Gills sliced yellow onions
2 tablespoons sugar
1 stick butter

Directions

Caramelized onions act as an excellent base to a soup or an accompaniment to a great sandwich. All you need to do is gather a large sauté pan and put it to a medium low heat. Next melt your butter in the pan and add all the onions.
Sauté onions until translucent, this should take about 20 minutes. Add sugar and continue cooking until golden brown. This should take about 30-40 minutes on a lower heat.


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Serves 5 people

Ingredients

1-7oz. container Gills sliced yellow onions
4 large Yukon gold or red potatoes
¼ cup olive oil
1 teaspoon salt
1 teaspoon pepper

Directions

Begin by heating a large sauté pan to a medium-low heat. Peel potatoes, slice into very thin rounds, and add to a medium bowl. Next, remove onion from packaging, slice into quarters and add to the bowl. Finally add olive oil, salt and pepper to the bowl and mix by hand until all ingredients are well combined.
Place contents of the bowl into the sauté pan and press ingredients flat. Cover with foil and let cook for 20 minutes on low heat. Flip the potatoes as best you can to cook the other side for another 20 minutes. Finish by turning up the heat and browning them to a golden brown before serving.


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Traditional Thanksgiving Stuffing


Serves 6-8

Ingredients

1 Holiday size (19 oz.) Gills diced celery and onions
2 loafs ciabatta bread
1 cup olive oil
2-3 large carrots
2 cloves garlic
¼ cup fresh thyme
4 eggs
2 cups quality chicken/turkey stock
1 tablespoon salt
1/2 Tablespoon pepper

Directions

Pre heat the oven to 350 degrees. Slice ciabatta bread into 1 inch cubes. Add to a cookie sheet and drizzle some olive oil across them. Bake in the oven at 350 for 6-10 minutes until toasted. Remove and add to a large mixing bowl
Next slice carrots into a small dice. Slice garlic into thin slices. Remove thyme leaves from the stems. Add a quarter cup of olive oil to a large sauté pan and bring to a medium-high heat.
Sauté diced celery and onions, carrots and garlic for about 10 minutes or until soft. Remove from heat, let cool, and add to the bowl of bread cubes. Add fresh thyme, and salt and pepper to the bowl. Crack eggs into the bowl and begin mixing by hand until the bread soaks up all the egg.
Press mixture into a greased casserole dish. Pour chicken stock over the top the stuffing. Bake stuffing for 45 minutes or until fluffy and firm. Remove, let cool and enjoy!


Makes about 2 Cups

Ingredients

1 1/2 Cups red onion, thinly sliced
1/4 Cup fresh lime juice
1 jalapeno, diced
2 Tablespoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt

Directions

Mix all ingredients in a large bowl. Cover and let stand 1 to 3 hours. This can be made 2 days ahead. Store in your refrigerator in a covered bowl or Ball Jar.
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Makes 6 servings

Ingredients

1 Cup cider vinegar
1/2 Cup sugar
1 teaspoon cumin seeds
1 teaspoon salt
2 1/2 Cups red onions, sliced
3 Tablespoons chopped fresh cilantro

Directions

Bring vinegar, sugar, cumin and salt to a boil in a 2-quart saucepan. Then reduce heat and simmer, stirring occasionally for 5 minutes. Add onions and simmer, stirring occasionally for 2 minutes. Then transfer to a bowl and cool. Stir in cilantro. These onions can be made one week ahead, chilled and covered. Store in your refrigerator in a covered bowl or Ball Jar.


Makes about 2 Cups

Ingredients

1 Cup red onion, thinly sliced
1/2 Cup apple cider vinegar
1 Cup warm water
1 Tablespoon sugar
1 1/2 teaspoon Kosher salt

Directions

Combine vinegar, water, sugar and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved. Place onion in a mason jar. Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour (only if you are in a rush). It is preferred you let them sit for a day. Store in your refrigerator in a covered bowl or Ball Jar.
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Makes about 2 Cups

Ingredients

1 1/2 Cups slivered red onions
2 garlic cloves quartered
1 Tablespoon course kosher salt
1/2 Cup distilled white vinegar
3 whole allspice
1 bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin

Directions

Combine 6 cups water, onion, garlic, and 1 Tablespoon coarse salt in heavy medium saucepan. Bring to a boil, then boil 1 minute. Drain. Return onions and garlic to same saucepan. Add vinegar and all remaining ingredients. Add enough water to saucepan just to cover onions. Bring to boil over medium heat. Remove from heat, cover and cool. Transfer onion mixture to bowl, cover and chill overnight. This can be made 1 week ahead. Keep chilled. Drain onions prior to serving.
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Ingredients

2 cups pickled onion juice
6 hard-boiled eggs, peeled
1/2 cup pickled onions, drained from juice

Directions

Place eggs in a glass jar, layering with the pickled onions. Add juice to cover.
Put lid on the jar and refrigerate for 2 days to let marinate.
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Ingredients

1 cup chopped beets into 1” pieces, then cooked in water. SAVE THE COOKING WATER!!**
1 cup beet cooking water
2 – 3 cups pickled onion brine to cover the eggs (depends on the jar and size of chopped beets)
1/2 cup pickled onions, drained from brine
3 cardamom pods
2 star anise
6 hard-boiled eggs, peeled

Directions

**you can use whole canned beets and drain the juice from the can for the liquid
Place eggs in a jar, layering the pickled onions and beets among the eggs. Combine beet juice and pickled onion brine and pour over the eggs. Cover, refrigerate and store for a week to blend flavors and let the eggs turn pink!
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Ingredients

2 cups pickle onion brine
1/2 cup pickled red onions, drained from brine
3 cardamom pods
1 tsp mustard seeds (yellow or brown)
1 Tablespoon yellow curry powder or curry paste
6 hard-boiled eggs, peeled

Directions

Combine onion brine and spices. In a jar, layer pickled onions among the hard boiled eggs, then pour the brine over them. Cap the jar and store refrigerated for at least 3 days to let flavors permeate the eggs.
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Ingredients

2 cups pickle onion brine
1/2 cup pickled onions
6 cloves
2 jalapenos, sliced lengthwise and seeded
1 teaspoon cumin seeds
1 bay leaf
3 garlic cloves, peeled
1/2 teaspoon dry oregano OR 3 sprigs of fresh oregano
6 hard-boiled eggs, peeled

Directions

Layer eggs and pickled onions in a jar, placing the jalapenos along the sides. Then add spices. Then pour the 2 cups brine over them and put the lid on the jar. Refrigerate at least 3 days for the flavors to meld.
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Ingredients

2 cups pickled onion brine
1/2 cup pickled red onions
4 sprigs fresh tarragon
1 teaspoon mustard seeds
1 teaspoon herbs de provence
6 hard-boiled eggs, peeled

Directions

In a jar, layer the pickled onions and eggs. Combine the herbs and mustard seeds and pickled onion brine. Pour over the eggs, seal the jar and refrigerate at least 3 days for flavors to develop.
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