Sweet Potato Bowl

Ingredients:

1 Sweet Potato
½ Bunch Kale
½ cup Sherry Vinegar
1 Egg
1 Red Beet
¼ cup Honey
2 tbsp Sunflower Kernels
½ Red Onion, julienned
¼ cup Extra Virgin Olive Oil
4 tbsp Salt

Directions:

1. Medium dice the sweet potatoes and beets and toss them with some olive oil and salt
2. Roast the vegetables at 400 degrees for 15 minutes until they are caramelized and soft
3. In a pot on the stove combine the vinegar, honey and 1 cup of water and bring to a simmer
4. Place the red onions into the vinegar mixture and let the simmer for 5 minutes, then cool
5. For the crispy kale, break the kale into chunks, toss with some olive oil and salt and bake in a 400 degree oven for 10 minutes until crispy
6. Place the sweet potatoes, beets and crispy kale in a bowl
7. Top it with a fried egg, the sunflower seeds and pickled red onions

Red Onion and Grape Focaccia

Ingredients:

1/4 lb Red Seedless Grapes
1 oz fresh Rosemary
½ Red onion, Julienned
1 lb Bread flour
¾ cup Water
¼ oz Dry Active Yeast
½ oz Kosher Salt
½ cup Extra Virgin Olive Oil
Kosher salt

Directions:

For the Dough:
1. In a bowl combine the water and yeast
2. Add the flour to the mixture and begin to knead
3. Add the salt and finish kneading until the dough is well mixed
4. Cover the dough and let it rest on the counter for 3 hours
5. Oil a pan with half of the olive oil and stretch the dough inside
6. Allow the dough to rest for another 30-45 minutes
7. Once the dough has risen, press the grapes into the dough
8. Arrange the sliced onions and rosemary sprigs on the top
9. Drizzle with the remaining olive oil and bake at 425 degrees for 15 minutes or until the dough is golden brown

Roasted Half Onion with Gremolada

Ingredients:

2 onions cut in half
4 oz canola oil
1 lemon, cut in half
2 cups panko
¼ cup parsley
2 tbsp garlic, zested
2 tbsp lemon zest
2 tbsp. capers
Kosher salt to taste
Ground black pepper to taste

Directions:

Roasted Onions Preparation:
In a cast iron pan add canola oil and onion halves. Place the pan in a preheated 375F oven for 30 minutes. Turn onions and place back in the oven for 10 more minutes. Remove from oven and season with kosher salt and pepper to taste.

Gremolada Preparation:
In a 12-inch sauté pan add the canola oil and warm the pan over medium heat. Add panko and cook until the golden brown. Let the panko cool down. Add chopped parsley, zested garlic, lemon zest, and season with kosher salt and pepper to taste.

Seared Lemon Preparation:
In a hot cast iron pan over high heat sear the lemons cut side down until golden brown.

Assemble:
Warm the onions in a cast iron Staub. When they are hot, top the onions with a healthy amount of gremolada. Spoon extra around the sides to fill in the bottom of the dish. Sprinkle the capers over the onions. Finish the dish with the seared lemons.

Truffled Egg Toast with Onion Confit on Texas Toast

Ingredients:

Serves 4

4 slices Texas toast
1 qt. sliced white onion
3 oz canola oil
1 sprig thyme
8 oz unsalted butter
2 oz chopped chive
1 oz fresh truffle, shaved thin
8 large eggs, whipped with fork to break up yolk
Kosher salt to taste
Black Pepper to taste

Directions:

Onion Jam Preparation:
In a cast iron skillet over low-medium heat add canola oil, thyme sprig and sliced onions. Season with salt to taste and cook until onions are translucent. Low and slow is the key to this as you don’t want the onions to caramelize. This will take approx. 20 minutes.

Preparation:
In a skillet toast Texas toast with 4 oz of butter. Add the butter in batches so the toast doesn’t soak up all the butter. The Texas toast should be golden brown on both sides.

Soft Scrambled Egg Preparation:
In a large nonstick pan over low heat add 3 oz of butter and let it melt. Add the eggs and continuously stir with a rubber spatula. Season with salt and pepper to taste.

Assemble:
To assemble the dish evenly distribute the onion jam on each toasted Texas toast. Top the onion jam and then the scrambled egg. Sprinkle the toast with the chopped chive and finish with the sliced truffle.

Onion Fritters

Ingredients:

Batter:
¾ cup Besan (chickpea flour)
1 Tbsp Vegetable oil
1 tsp Ground coriander
1 tsp Ground cumin
1 tsp Salt
1 Jalapeño pepper, minced
½ cup warm water

Topping:
2-3 each Onions, sliced finely
Cilantro, coarsely cut as needed
Besan (chickpea flour) as needed

Oil, for frying as needed

Directions:

  1. Combine all ingredients for the batter in a food processor and mix to form a smooth batter. If the dough is too stiff, add more water as needed. Let the batter rest for 30 minutes.
  2. Combine the onions and cilantro; dust with chickpea flour, then mix with batter until evenly coated.
  3. Spoon the onion mixture, in 2 Tbsp portions, into 375ºF oil.
  4. Deep-fry until crispy and golden brown on all sides. Remove and drain on a wire rack.
  5. Serve with chutney of your choice.

Red Wine Caramelized Onion Flatbread with Blistered Tomato and Shaved Parmesan

Ingredients:

2 ea. Naan
1 qt. sliced red onion
2 oz canola oil
1 cup red wine
2 oz red wine vinegar
¼ cup brown sugar
1 sprig thyme
2 cup cherry tomato
2 oz parmesan (block)
2 oz fresh basil
Kosher salt to taste
Black pepper to taste

Directions:

Preparation:
In a 12-inch sauté pan over medium heat add canola oil sliced red onion, sprig of thyme and salt and pepper to taste. Cook until the onions start to caramelize. Deglaze the pan with red wine and red wine vinegar. Cook until the wine has evaporated. Add brown sugar and cook until it melts into the onions. Check seasoning and set aside.

Blistered Tomato Preparation:
In a 12 inch sauté pan over high heat let the pan get very hot. Toss the cherry tomatoes in 1 tsp of canola oil and add the blazing hot pan. Toss the tomatoes as they blister. Once they start to release some liquid place them on a sheet tray.

Assemble:
Grill the naan or flatbread on both sides. Brush the naan with the caramelized red onions. Top with the blistered tomatoes, shaved parmesan, and torn basil. Cut the naan into 4 pieces and serve.

Cochinita Pibil – Onion Street Tacos

Ingredients:

Serves 8

15 Black Peppercorns
2 Cinnamon, Mexican Canela – 1 inch
1 tsp dried Oregano
1/2 tsp Cumin seeds, whole
3 Cloves
1/4 tsp Allspice, ground
1 cup Orange Juice
2 tbsp Lime Juice
1 cup Bitter Orange Juice
4 oz Achiote Paste, crumbled
1 tbsp Salt
5 Garlic Cloves, coarsely chopped
6 lb White Onions
1 pkg Banana Leaves

GARNISH:
8 Corn Tortillas
1 bunch Cilantro
4 Radishes
8 fl oz Tomatillo Salsa
4 fl oz Cotija Cheese

Directions:

  1. Place all the spices and herbs in a spice grinder, grind well. Transfer to the blender, along with the juices, achiote paste, salt and garlic cloves. Blend well until smooth.
  2. Cover the onions with the marinade, toss well, until evenly coated, let it rest cover and refrigerated for at least 1 hour.
  3. Discard the though edge of the leaves, wash them under cold water, trying not to brake them. Pat dry.
  4. Using tongs, pass the leaves over high medium flame, quickly, just to soften them, about 5 seconds. Flip and repeat in the other side. Wipe to remove any white spots or dirt.
  5. Preheat the oven to 350ºF.
  6. Line a hotel pan with the banana leaves, cover the bottom, and the sides, overhanging.
  7. Place the marinated onions, scraping all the marinade with a spatula, on top of the banana leaves.
  8. Fold the overhanging leaves, and cover the top with more leaves, cover tightly with heavy duty aluminum foil.

Philly Cheesesteak Egg Roll

Ingredients:

1 1/2 tbsp butter
1 green bell pepper chopped
1/2 cup onion chopped
1 pound boneless rib eye steak sliced or coarsely chopped
salt and pepper to taste
6 slices provolone cheese
12 egg roll wrappers
1 quart oil for frying
Butter Milk Dressing

Directions:

  1. Melt half of the butter in a large pan over medium high heat. Add the peppers and onion and cook 3-4 minutes or until softened.
  2. Remove the vegetables from the pan and cover to keep warm.
  3. Melt the other half of the butter and add the rib eye to the pan. Season with salt and pepper to taste.
  4. Cook the steak for 3-4 minutes or until browned and just cooked through.
  5. Place the peppers and onions back into the pan with the steak.
  6. Lay out an egg roll wrapper and place 1/2 of a slice of cheese in the center.
  7. Spoon approximately 2-3 tablespoons of steak filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go.
  8. Pour 2-3 inches of oil into a deep pan. Heat the oil to 350 degrees.
  9. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
  10. Drain on paper towels, then serve with dipping sauce of your choice.

French Onion Dip

Ingredients:

1½ cups Gills’ diced yellow onion
2 tbsp unsalted butter
1 tsp kosher salt
1 clove garlic, minced
2 tsp Worcestershire sauce
1¼ cups sour cream
¼ cup mayonnaise
⅛ tsp cayenne pepper
¼ tsp freshly ground black pepper

Directions:

  1. In a frying pan melt butter over medium-high heat.
  2. Add the onion and salt and cook about 20 minutes, stirring often, until soft and caramelized.
  3. Add the garlic and cook for 1 minute. Remove the pan from the heat.
  4. Add the Worcestershire sauce and stir, scraping up the browned bits from the pan bottom.
  5. Transfer the onion to a small bowl and let cool to room temperature.
  6. In a bowl, stir together the sour cream, mayonnaise, cayenne pepper and black pepper.
  7. Stir in the onion.
  8. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week.

This dip is a party favorite recipe made from sour cream, mayonnaise, cayenne pepper, garlic, and ground pepper.  Makes about 2 cups.

Red & White Onion Tapenade

Ingredients:

⅓ cup Gills’ chopped white onions
⅓ cup Gills’ chopped red onions
1 clove garlic
6oz pitted Kalamata olives
2 tbsp capers, rinsed and drained
1 tbsp grated lemon peel
1 tbsp fresh thyme leaves
¼ cup olive oil
toasted baguette or rustic bread slices

Directions:

  1. In food processor with motor running, drop in garlic and chop. Turn off motor and add olives, onions, capers, lemon peel and thyme. Pulse to chop to coarse consistency.
  2. Add olive oil and pulse to just blend keeping texture in mixture.
  3. Serve with toasted baguette or rustic bread slices.

Easiest and tastiest tapenade recipe. Serve with toasted baguette or rustic bread slices.

Creamy Spinach Dip in Sourdough Bread Bowl

Ingredients:

1 cup Gills’ diced yellow onions
1 large San Francisco sourdough bowl
2 tbsp olive oil
2 cloves garlic
1 bag spinach
1 cup whipped cream cheese
1 cup sour cream
salt and pepper to taste

Directions:

  1. Heat a large sauté pan to a medium-low heat and add oil.
  2. Sauté onion until translucent and a bit of color has formed.
  3. Dice garlic and stir into onions. Sauté for 2 minutes or until aromatic.
  4. Add spinach and cook down until spinach is wilted.
  5. Remove the pan from heat and let cool for 20 minutes.
  6. Add cream cheese and sour cream and mix well.
  7. Add salt and pepper to taste. Transfer mixture to the refrigerator and let cool overnight.
  8. Hollow out the majority of the bread bowl, leaving the walls in tact to form a nice bowl shape. Fill the bowl with spinach dip and serve with sourdough cubes made from the discarded bread.

The best creamy dip and appetizer for parties or special occasion. Quick and easy to make with only a few ingredients!

Baja California Pico de Gallo (Fresh Tomato Salsa)

Ingredients:

1 cup Gills’ diced yellow onions
2 limes
1 lemon
8 Roma tomatoes
2 jalapeños
1 bunch cilantro
1 pinch cumin powder
salt and pepper to taste

Directions:

  1. Squeeze the juice of the lemon and limes into a bowl.
  2. Finely dice tomatoes and jalapeños roughly the same size as the pre-diced Gills’ onions.
  3. Add tomatoes, jalapeños and onions to the bowl of juice.
  4. Wash and roughly chop the cilantro, then add to bowl.
  5. Add a pinch of cumin and salt and pepper to taste.
  6. Mix thoroughly and enjoy!