October 20, 2021

To Our Valued Customers:

There was a recall on fresh whole red, white, and yellow onions imported from Chihuahua, Mexico on October 20th, 2021. Our company did not purchase from any of the distributors named in this incident nor did we purchase product imported from Chihuahua, Mexico. Our onions are grown fresh right here in NV and shipped direct to stores. We do not have any association whatsoever with the parties that have been implicated in this recall. The onions in this incident are not from our company. Peri & Sons Farms onions are safe for consumption.

Peri & Sons Farms has the strictest food safety policies in place to ensure the safety of our customers and end consumers. Our internal food safety standards and practices require that all onions, red, white, sweets and yellows, sold from our farms and packing shed facilities carry a certificate of analysis with negative results for both Salmonella and E. coli. We have provided documentation of our testing analysis for your reference as attachments. See Certificates of Analysis. (COA). Additionally, verification of our food safety certifications can be found here: www.PeriandSons.com/Onions.

We hope this information and documentation of our testing will put your mind at ease with respect to the quality and purity of our onions. As always, COAs are available for all buyers upon request.

If you have any questions, please contact either me or Sara Brinkley, Director of Food Safety, Direct-775-463- 6301, Cell: 775-781-3886 or via email Sara@PeriandSons.com.

As always, the team at Peri & Sons Farms is completely committed to providing our customers a safe, pure, and clean product. We remain deeply grateful for your continued business and wish you and your entire team safety and good health.


Pamela Peri

Pamela Peri
Executive Vice President
Peri & Sons Farms
775-463-4444 Main Office
775-781-3838 Mobile

Sara Brinkley
Director of Food Safety & Organic Certification
Peri & Sons Farms
775-463-6301 Direct
775-781-3886 Mobile

Baked Brie with Jammy Onions
This show-stopper of an appetizer is creamy, savory, sweet and insanely delicious. This recipe makes more than enough onions for the brie; use the extra onions to top a grilled cheese sandwich or burger. Serve the brie with crackers or crusty bread. This recipe makes 6-8 servings.
5 minutes
35 minutes
Baked Brie with Jammy Onions
1 large wheel of brie
1 tablespoon vegetable oil
2 large red onions, cut into slivers
1/2 cup balsamic vinegar
3 tablespoons light brown sugar
1/2 teaspoon ground allspice (optional)
Handful of leafy greens or watercress, for garnish (optional)
Heat a large skillet to medium and add oil. Sauté onions until they turn a deep caramel color and begin to release their water, about 15-20 minutes, stirring occasionally. Add vinegar and brown sugar and continue to cook until the vinegar reduces and sugar caramelizes, about 5 minutes. Be careful to stir frequently at this point so as not to burn the sugar. Once the onions have taken on a jam-like consistency, remove from heat and set aside.

Preheat your oven to 350 F. Place brie wheel on a non-stick baking sheet and bake for 7-10 minutes, until brie begins to soften.

Remove brie from oven, place on a serving dish and top with about 1/2 cup of the onion mixture, more if you like. Top with greens, if desired and serve immediately.
Looking for inspiration? Try these recipes:
Zesty Chicken and Tomato Bake
Zesty Chicken and Tomato Bake
Shrimp Cocktail with Spicy Onion Sauce
Shrimp Cocktail with Spicy Onion Sauce
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