Beet Pickled Eggs

Ingredients:

½ cup Gills’ pickled onions
1 cup beets, chopped into 1” pieces
1 cup beet cooking water
2–3 cups pickled onion brine to cover the eggs (depends on the jar and size of chopped beets)
3 pods cardamom
2 star anise
6 hard-boiled eggs, peeled

Directions:

  1. Cook beets in water. *Save the cooking water
  2. Place eggs in a jar, layering the pickled onions and beets among the eggs.
  3. Combine beet juice and pickled onion brine and pour over the eggs.
  4. Cover, refrigerate and store for a week to blend flavors until the eggs turn pink.

*You can use whole canned beets and drain the juice from the can for the liquid

Curried Pickled Eggs

Ingredients:

½ cup Gills’ pickled red onions, drained from brine
2 cups pickled onion brine
3 pods cardamom
1 tsp mustard seeds (yellow or brown)
1 tbsp yellow curry powder or curry paste
6 hard-boiled eggs, peeled

Directions:

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

Sauteed Onion Dressing

Ingredients:

⅔ cup Gill’s chopped red or white onions
2 tsp olive oil
1 tsp balsamic vinegar
2 tsp grated lemon rind
3 tbsp fresh lemon juice
2 tsp Dijon style mustard
2 tsp honey
1 small clove garlic, finely chopped
¼ tsp salt
¼ tsp ground black pepper
1 package prepared salad mix
⅓ cup pecans, toasted
1 pear or apple, thinly sliced
2oz crumbled bleu cheese

Directions:

  1. Heat oil in small skillet and sauté onions for 3 to 4 minutes. Stir in vinegar and cook additional 4 minutes, cool.
  2. Combine lemon rind and juice, mustard, honey, garlic, salt and pepper in small bowl. While whisking, drizzle in oil. Stir in onion.
  3. Mix salad greens, pecans, pears or apples, in large salad bowl. Add dressing and toss. Top with cheese.

Gills Onion Sensational Chicken Salad

Ingredients:

⅔ cup Gills’ diced celery and onion blend
3 cups cooked chicken, chopped
½ cup mayonnaise
¼ tsp salt and pepper
⅓ cup finely chopped pecans
⅓ cup dried sweet cherries (optional)

Directions:

Combine all ingredients in large bowl and stir until thoroughly mixed.


Serve on sandwich bread, crackers, tortillas or pita bread alongside a fresh fruit salad for a light and delicious warm weather meal.

Vine Ripe Tomato and Red Onion Greek Salad

Ingredients:

1 cup Gills’ diced red onions
1 small cucumber
4 tomatoes on the vine
1 clove garlic
¼ cup olive oil
2 lemons
1 cup crumbled feta cheese
salt and pepper to taste

Directions:

  1. Slice the cucumber into rounds and add to a large mixing bowl.
  2. Slice the tomatoes into small wedges and add to bowl. Finely dice the garlic and add to bowl along with red onions.
  3. In a separate small bowl, mix together olive oil, squeezed lemon juice, and salt and pepper to taste.
  4. Toss salad and dressing until all vegetables are coated, then add feta cheese. Toss salad gently and enjoy!

Gills Onions Leftover Turkey Soup

Ingredients:

2 cups diced Gills’ celery and onion blend
Turkey, well-trimmed, skin, etc.
Turkey bones
3 sprigs of parsley
8-10 cups water
1 tbsp dried basil
2 peppercorns
½ tsp salt
1 cup sliced mushrooms
2 cups shelled peas
¾ cup rice
1 cup stuffing
salt and pepper to taste

Directions:

  1. Place turkey bones, skin, Gills’ celery and onions, parsley, water, peppercorns, and salt in large soup kettle.
  2. Simmer covered for 2 hours and let cool.
  3. Remove fat from top, strain, discard bone then return stock to kettle.
  4. Dice turkey into large pieces.
  5. Add mushrooms, peas, rice, turkey back to the stock.
  6. Simmer 30 minutes, covered, over low heat. Salt and pepper to taste.
  7. 10 minutes before serving, add leftover stuffing, cut into cubes.

Quick and Easy Rustic Minestrone

Ingredients:

1 cup Gills’ diced yellow onions
1 tbsp Olive oil
1 clove garlic
1 can cannellini beans
1 tsp dried herbs de Provence
1 bunch baby asparagus
1 cup cherry tomatoes
2 pints vegetable stock
1 tsp apple cider vinegar
salt and pepper to taste

Directions:

  1. Prepare all vegetables by washing and cleaning them thoroughly.
  2. Slice asparagus tips off and then slice stalks into rounds.
  3. Slice cherry tomatoes in half.
  4. Heat oil in a large stockpot on medium-low heat.
  5. Add pre-diced Gills’ onions and sauté for 20 minutes until caramelized.
  6. Add garlic and continue to sauté.
  7. Add dried herbs, cherry tomatoes, beans, asparagus tips and rounds, vegetable stock and vinegar to pot.
  8. Bring to a boil and reduce heat to a low simmer.
  9. Once simmering, add salt and pepper to taste, and allow to simmer until cherry tomatoes are thoroughly cooked and have created a red broth.

Rich and Hearty Onion Soup

Ingredients:

3 cups Gills’ sliced yellow onions
2 tbsp butter
¼ cup fresh thyme
1 small stick fresh rosemary
1 tbsp flour
¼ cup sherry wine
2 pints beef broth
salt and pepper to taste

Directions:

  1. In a small stockpot or large saucepot,  turn heat to medium-low heat and add butter.
  2. Once butter is melted, add the sliced onion.
  3. Cook sliced onions in butter on low heat for 30-40 minutes until sweet and caramelized.
  4. Add chopped thyme and a stick of rosemary. Add flour and stir in completely, forming a paste around the onions.
  5. Deglaze the pan with sherry wine, being sure to scrape all the color off the bottom of the pan.
  6. Finally, add beef stock and salt and pepper to taste.
  7. Bring to a boil and reduce heat to a simmer. Let simmer for 30 minutes and enjoy!

Classic New England Clam Chowder

Ingredients:

1.5 cups Gills’ diced yellow onions
1 stick of butter
1 thick slice of bacon
2 sticks celery
2 cloves garlic
1 bay leaf
1 large sprig of thyme
2 tbsp flour
½ cup white wine
2 cups clam juice
2 cups heavy cream
1 cup whole milk
2 large Yukon Gold potatoes
1 cup chopped clams
salt and pepper to taste

Directions:

  1. Gather a larger stock pot and melt your butter on medium heat.
  2. Dice bacon, add to pot and cook it down on medium heat until golden brown.
  3. Dice celery, combine with diced onion and sauté until translucent.
  4. Add garlic, bay leaf, thyme and flour to soak up the butter.
  5. Deglaze the pot with white wine, add clam juice, cream, milk and diced peeled Yukon Gold potatoes.
  6. Bring all ingredients to a boil, reduce heat to low and let simmer for 1 hour or until potatoes are completely cooked through.
  7. The longer you cook it the thicker it will get. Once potatoes are soft and chowder is thick, add diced clams, salt and pepper to taste.

French Onion Soup with Gruyere and Sourdough

Ingredients:

3 cups Gills’ diced yellow onions
1 stick of butter
1 bay leaf
1 large sprig of thyme
2 tbsp flour
1 cup red wine
2 quarts beef broth
1 sourdough baguette
5 slices gruyere cheese
salt and pepper to taste

Directions:

  1. Gather a large stock pot, add butter to the pot and melt on medium heat.
  2. Once butter is fully melted add diced onions. Sauté onion on medium-low heat for roughly 30 minutes, or until the onion has turned from translucent to golden brown.
  3. Add bay leaf, thyme, and flour. Mix until flour has soaked up all butter.
  4. Deglaze the pan with the red wine; be sure to scrape all the tasty bits off the bottom of the pan.
  5. Add beef broth and bring to a boil. Reduce heat and let simmer for one hour.
  6. Pour individual servings of the soup into oven proof bowls.
  7. Slice and toast the baguette.
  8. Lay a slice of toasted baguette over the top of each bowl.
  9. Lay a slice of gruyere cheese over the top of each baugete slice. Bake until cheese is melted and golden.

Roasted Butternut Squash Soup with Green Apple

Ingredients:

1½ cups Gills’ diced yellow onions
2 small butternut squash
3 cups quality chicken stock
½ cup olive oil
2 sticks celery
2 medium carrots, diced
1 green apple, peeled and diced
2 cloves garlic
1 cup heavy cream
½ stick butter
pinch of nutmeg
pinch of mace
pinch of cinnamon
salt and pepper

Directions:

For this recipe you will need a blender, a stock pot and two cookie sheets lined with foil.

  1. Preheat the oven to 350 degrees F.
  2. Carefully cut the butternut squash into halves and remove the seeds. Place on a cookie sheet and drizzle olive oil and salt all over them, place in the oven covered with foil.
  3. Add diced Gill’s onion, carrots and celery, diced apple, garlic, and all spices to the extra cookie sheet to be roasted.
  4. Drizzle olive oil and hefty pinches of salt and pepper over the vegetables and cover with foil, add to the oven with the squash. Let all ingredients roast for roughly 1 hour or until the squash skin easily peels away.
  5. Add all roasted and skinned ingredients to a blender with chicken stock, if it doesn’t fit in your blender do this in batches. Blend ingredients until very smooth.
  6. Add mixture to stock pot and bring to a boil, whirl in cream and butter.

Add salt and pepper to taste and enjoy!

Grilled Onion Pannini

Ingredients:

½ cup Gills’ slivered red and white onions
2 tbsp olive oil, divided
¼ tsp kosher salt
2 slices, ½ inch thick, rustic bread
1 tbsp mashed avocado
⅓ cup arugula
1 slice Provolone cheese
1 tbsp onion pesto

Directions:

  1. Drizzle 2 teaspoons oil in sauté pan. Add onion, season and with salt. Cook until lightly browned and translucent; set aside.
  2. Spread avocado on one slice of bread. Top with arugula, cheese, and grilled onions.
  3. Spread pesto on remaining slice of bread and top sandwich. Brush top side of sandwich with olive oil.
  4. Place sandwich oiled side down on Panini maker. Brush oil on remaining side of bread. Close lid and cook until bread is golden and cheese is melted. Cut in half and serve.