“Cabbage Steak” with Caramelized Onion, Prosciutto, Yuzu Kosho and Avocado-Labneh Mousse


1 Red Cabbage
2 Sliced Red Onions
4 oz Avocado Oil
1 Tbsp Kosher Salt
8 Slices Prosciutto
1 oz Unsalted Butter

Avocado & Labneh Mousse:
1 Tbsp Kosher Salt
1 Avocado
2 oz Labneh
2 oz Yuzu Juice


1. Line a half sheet tray with parchment paper, and drizzle on a little avocado oil. Then cut the red cabbage in half, place the halves on the pan, and roast them in the oven at 450°F for 35 to 40 minutes, until tender. With a cake tester, poke into the heart of the cabbage halves to check if they’re cooked all the way through, and allow them to chill completely before storing.

2. Carefully peel off each layer of the cabbage, and line them up side by side. Then place a thin layer of caramelized onions in between each layer with 1 sheet of prosciutto, and sprinkle lightly with salt.

3. Then carefully assemble the cabbage back in its original form, place a few cubes of butter on top, and bake in the oven at 400°F,occasionally basting the cabbage with the drippings, until golden brown.

4. Prepare the Avocado & Labneh Mousse. Place all ingredients in a Vitamix, and blend on high heat; season to taste with salt and yuzu juice.

5. To serve, plate the cooked cabbage, and add a dollop of the Avocado & Labneh Mousse.

Tangy Lamburger with Pickled Onion Relish


Yield: 8 Lamburgers

2 1/3 cups (drained) Gills’ Diced Pickled Red Onions, divided, plus 1/4 cup pickling liquid, plus more onions for serving
1 tbsp pickle relish, ideally dill pickle relish
2 tsp brown sugar
3 pounds ground lamb
1 1/2 tbsp kosher salt, plus more to taste
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp pepper, plus more to taste
8 hamburger buns, split
1/2 cup mayonnaise
Lettuce leaves for serving
Sliced tomato for serving


1. To make the relish: Coarsely chop 1/3 cup onions. Combine chopped onions, relish, and brown sugar in a small bowl, stirring to dissolve sugar. Set aside to macerate 10 minutes, then cover and refrigerate until ready to use.

2. Combine 2 cups onions, pickling liquid, lamb, salt, garlic powder, onion powder, and pepper in a large bowl. Form mixture into 8 patties, about 3 1/2 inches in diameter. Refrigerate until ready to use.

3. For each lamburger, grill or pan-fry a patty on an oiled grate or in an oiled skillet over medium heat to desired doneness, about 4 minutes per side for medium rare.

4. During the last minute of cooking, grill or toast cut sides of one bun.

5. Top bottom of bun with 1 tbsp mayonnaise, patty, 1 tbsp pickled onion relish, and top of bun. Serve with lettuce, tomato, and more pickled onions.

Grilled Sharp Cheddar Sandwiches with Onion-Applesauce Chutney


Yield: 12 sandwiches

2 cups (drained) Gills Diced Pickled Red Onions, plus 1 cup pickling liquid
2 tablespoons cooking oil
24 whole cloves
4 cinnamon sticks, broken in half
1 1/2 tsp coriander seeds (optional)
1 1/2 lb firm tart apples, such as Granny Smith, peeled, cored, and diced
1 2/3 cups sugar
1 1/2 cups white or cider vinegar
3/4 cup softened butter
24 thick slices crusty artisan-style bread
1/4 cup Dijon-style mustard
1 1/2 lb sliced or shredded sharp Cheddar cheese


1. Heat oil in a medium saucepan over medium-high heat. Add cloves, cinnamon, and coriander (optional), then cook while stirring until toasted, about 1 minute.

2. Add onions, pickling liquid, apples, sugar, and vinegar and cook while stirring until sugar dissolves.

3. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until mixture is the consistency of chunky applesauce, 30 to 35 minutes.

4. Set aside to cool. Add salt to taste, then cover and refrigerate until ready to use.

5. For each sandwich, spread about 1 1/2 tsp butter on each of 2 slices of bread. Top non-buttered side of one slice with 1 tsp mustard and 2 oz cheese. Spread non-buttered side of second slice with 2 1/2 tbsp chutney (avoiding cinnamon sticks and cloves) and place on top of cheese (buttered side up).

6. Grill, pan-fry, or use a panini press to cook until golden brown and cheese is melted, about 3 minutes per side (or 3 minutes total for a panini press).

7. Serve with about 1 1/2 tbsp chutney on the side.

Antipasto Chopped Salad


Serves 6

1 cup (drained) Gills’ Diced Pickled Red Onions, plus more for garnish, plus 1/4 cup pickling liquid
2/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 tsp Dijon-style mustard
4 cloves garlic, minced
Salt and pepper to taste
3 qts large diced iceberg lettuce (about 1 large head)
2 cups thinly sliced celery
2 cups pitted, halved black or green olives, or a combination
2 cups diced provolone cheese
2 cups diced salami
1 cup (drained) chickpeas
1 cup diced red bell pepper
1 cup (drained) oil-packed julienned sundried tomatoes
1/2 cup coarsely chopped fresh basil
1/2 cup coarsely chopped fresh parsley
2 tbsp coarsely chopped fresh oregano


1. Whisk together pickling liquid, oil, vinegar, mustard, and garlic.

2. Add salt and pepper to taste, then cover and refrigerate until ready to use.

3. For each serving, toss about 2 1/2 tbsp onions, 2 cups lettuce, 1/3 cup celery, 1/3 cup olives, 1/3 cup provolone, 1/3 cup salami, 2 1/2 tbsp chickpeas, 2 1/2 tbsp bell pepper, 2 1/2 tbsp tomatoes, 4 tsp basil, 4 tsp parsley, 1 tsp oregano, and about 3 tbsp vinaigrette and arrange on a serving plate.

4. Serve garnished with more onions.

Onion Agrodulce Flatbread with Bacon and Gruyere


Yields 4 Flatbreads

1 cup (drained) Gills’ Diced Pickled Red Onions, plus 3/4 cup pickling liquid
1/2 cup honey
2 tbsp currants, raisins, golden raisins, or a combination
2 tbsp balsamic vinegar
1/2 tsp red pepper flakes
Salt to taste
4 (12-14 oz) balls pizza or focaccia dough
6 oz shredded or shaved Gruyère cheese
1 cup cooked crumbled bacon or bacon lardons
2 tsp chopped fresh thyme
1 tsp flaked salt


1. Bring onions, pickling liquid, honey, currants, vinegar, and pepper flakes to a boil in a small saucepan over medium heat. Reduce the heat and simmer until reduced to 1 cup, 15 to 20 minutes. Set aside to cool. Add salt to taste, then cover and refrigerate until ready to use.

2. For each flatbread, roll or stretch one dough ball into an 8-by-12-inch rectangle or 11-inch round. Transfer to an oiled sheet pan and set aside to rise slightly, 10 or 15 minutes.

3. Dimple dough with fingertips and top with 1 1/2 oz cheese and 1/4 cup bacon.

4. Bake at 500°F until browned and crisp, about 12 minutes.

5. Spoon on 1/4 cup agrodolce, sprinkle with 1/2 tsp thyme and 1/4 tsp flaked salt, and serve.

Pickled Pimiento Cheese Spread


Yield: 8 (1/2 cup) or 6 (2/3 cup) servings

1 1/2 cups (well drained) Gills’ Diced Pickled Red Onions, plus more for garnish
1 lb shredded Cheddar cheese
8 oz fresh goat cheese (chèvre) or cream cheese, cut into chunks
3/4 cup (drained) diced pimiento peppers
Salt and pepper to taste
Crackers, toasts, sliced bread, and/or crudité, for serving


1.Combine cheeses in the bowl of a food processor and pulse to make a rough paste
2. Add onions and pimientos and pulse to coarsely chop
3. Add salt and pepper to taste
4. Transfer to serving dishes, cover, and refrigerate until ready to serve
5. Serve garnished with onions and with crackers, toasts, sliced bread, and/or crudité alongside

Thai Cucumber and Red Onion Salad


Serves 4

3 English cucumbers
½ lb Gills Red Onion, slivered
1 recipe Thai Vinaigrette (recipe below)
Salt, to taste
¼ cup cilantro, chiffonaded
½ cup salted peanuts, chopped

Thai Vinaigrette:
½ cup fresh lime juice
2 Tbsp fish sauce
2 Tbsp coconut sugar
1 Tbsp sambal chili sauce
½ cup canola oil
***Combine all vinaigrette ingredients***


1. Thinly slice the cucumbers into ribbons.
2. Toss the cucumber ribbons and onions with the Thai Vinaigrette.
3. Season with salt.
4. Top the cucumber and onion salad with the cilantro and chopped peanuts.

Onion Rings with Ketchup


Serves 6

½ cup caramelized onions
2 garlic cloves
1 Tbsp brown sugar
1 Tbsp Worcestershire
1 tsp liquid smoke
½ cup ketchup
½ Tbsp coarse black pepper


1. Combine all ingredients but the pepper in a food processor, and blend until smooth.
2. Fold in the black pepper, and serve with Beer-Battered Onion Rings (Click here for recipe: Pub Style Onion Rings)

Thai-style Lemongrass Chicken Larb


Chicken Larb:
8 oz chicken thigh chopped into ¼-inch cuts
1 oz fresh mint
1 oz fresh cilantro
1 oz Thai basil
1 tsp black pepper
1 Tbsp fish sauce
2 ea lime
1 ea Gills Red Onion, sliced
1 pack butter lettuce
1 sprig green scallion
1 tsp red chili flakes

Fried Crispy Red Onions:
16 oz avocado oil or vegetable oil
1/2 ea Gills red onion, sliced


1. Heat a large skillet over medium heat.
2. Add the chopped chicken. Cook, and stir until the chicken is broken into little pieces, about 5 minutes.
3. Add the red onions and scallions.
4. Continue to cook, breaking up the chicken until browned, about 2 minutes.
5. Add the cilantro, mint, lemon grass, fish sauce and red chili flakes.
6. Cook and stir until the flavors blend, about 3 minutes more.
7. Season with sea salt.

To Serve:
Place a spoonful of the Chicken Larb on top of the butter lettuce, and then put the fresh herbs and Fried Crispy Red Onions on top.

Brown Butter Biscuit with Sweet Onion Marmalade, Sage Sausage and Farm-Fresh Egg


Serves 12

Set Aside:
• 12 slices Havarti cheese
• 12 eggs

Brown Butter Biscuits:
4 cups flour
2 Tbsp baking powder
2 Tbsp sugar
2 tsp salt
¾ cup butter, frozen
1½ cups very cold buttermilk
1 cup brown butter

Maple Onion Marmalade:
3 Tbsp olive oil
3 lbs Gills Yellow Onions, ¼-inch diced
1 sprig fresh rosemary
4 sprigs fresh thyme
1 cup maple syrup
½ cup white balsamic vinegar
1 tsp salt

Sage Sausage Patties:
1½ lbs boneless pork shoulder, diced
1½ Tbsp salt
2 Tbsp chopped fresh sage
½ Tbsp chopped fresh garlic
1 tsp ground black pepper
½ cup ice-cold water


Final Assembly Directions:
1. Warm the Maple Onion Marmalade; reserve for assembly.
2. Cook the Sage Sausage Patties, top with the Havarti, and warm in the oven to melt the cheese.
3. Cook the eggs sunny-side up.
3. Slice each Brown Butter Biscuit in half to make a sandwich.
4. Stack each sandwich with the Maple Onion Marmalade, a Sage Sausage Patty with the melted cheese on it, and an egg. Put the top half of the biscuit on it.

Brown Butter Biscuits:
1. Preheat the oven to 425°F.
2. Line a baking sheet with parchment paper. Set aside.
3. Combine all dry ingredients in a large mixing bowl. Set aside.
4. Using a box grater, grate the frozen butter directly into the dry mixture.
5. Lightly toss the dry mixture and butter together, using care not to melt the butter.
6. Add the buttermilk to the butter/dry mixture. Use a wooden spoon to combine. (Do not overwork the dough.)
7. Transfer the dough to a well floured work surface. Using your hands, gently knead the dough until it just comes together.
8. Press the dough into a large rectangle, fold the dough in half, and press it again. Repeat this 5 times. (This will create the layers.)
9. Press the dough to a 1¾-inch thickness.
10. Cut the dough with a 3-inch round cutter.
11. Transfer the rounds to the parchment-lined baking sheet.
12. Bake in preheated oven for approximately 12 minutes or until golden brown.
13. Generously brush the tops with the brown butter.

Maple Onion Marmalade:
1. In a heavy-bottomed pot, heat the olive oil.
2. Add the onions to the warm oil, and cook over medium heat for 20 minutes or until the onions are golden brown.
3. Add the remaining ingredients, and cook until reduced by two-thirds.
4. Once the marmalade is reduced, remove the herbs.

Sage Sausage Patties:
1. Combine all the ingredients except the water.
2. Grind the mixture using a small die.
3. Add the water to the meat mixture. Combine until the meat has a uniform and sticky appearance.
4. Divide the sausage mixture into 12 equal portions, and flatten into disks.

Pancetta Sweet Potato Hash and Vegetables


Individual Serving

4 oz pancetta
2 sweet potatoes
1 red bell pepper
8 red cabbage
4 oz diced red onions
1 ea whole egg
1 oz brown butter
2 Tbsp kosher salt
1 Tbsp white vinegar

Honey and Apple Cider Dressing

1 oz honey
4 oz apple cider
1 oz extra virgin olive oil
1 tsp kosher salt
1 oz minced red onion
1/2 oz chopped parsley


1. Cut all the vegetables into small, even dices, and set aside.

2. Add the potatoes to a large saucepan of salted boiling water, and simmer until tender. Drain, and dry completely with paper towels, reserving the boiling water.

3. In a pan at medium-high heat, add 3 tablespoon of extra virgin olive oil and the pancetta, and cook until golden brown. Follow with the rest of the vegetables.

4. Cook evenly, stir occasionally with a wooden spatula, and transfer to a plate.

5. Crack the egg into the boiling water with a dash of vinegar, and stir very quickly for approximately 40 seconds.

6. Carefully remove the egg with a slotted spoon, place it on a plate, and garnish with cranberry.

Caramelized Onion and Whole-Grain Mustard Compound Butter


Serves 12

2 Tbsp olive oil
2 lbs Gills yellow onions, slivered
1 lb unsalted butter, room temperature
¼ cup whole grain mustard
1 Tbsp salt


1. In a heavy bottom pot heat olive oil.
2. Add slivered onions to warm oil. Cook over medium heat for 20 minutes or until onions are golden brown.
3. Remove onions from heat and let cool to room temperature.
4. Using a countertop mixer fitted with a the paddle attachment, whip butter and salt together until light and airy.
5. Add mustard and cooled onion to butter. Mix until incorporated.
6. Transfer onion butter to a piece of parchment paper. Roll butter in parchment to form a log shape.
7. Transfer butter log to the refrigerator until ready for use.
8. To use, slice a coin of the butter log, remove paper and place on top of warm steak.