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

Caramelized Onion Tart
This recipe really brings the wonderful flavor of onions to the forefront; caramelizing the onions gives them a deep, rich flavor that’s just out of this world. Slice this tart into smaller wedges for a great starter on the holiday table, or serve larger portions with a side salad for a truly satisfying lunch. This recipe makes 6-8 servings.
15 minutes
1 hour / 0 mins
Caramelized Onion Tart
1 sheet store-bought pie crust
3 medium-sized yellow onions, peeled
4 tablespoons unsalted butter
1 tablespoon dry sherry or sherry vinegar
1/4 cup vegetable stock
1 tablespoon sugar
1 tablespoon heavy cream
Salt and pepper, to taste
Fresh thyme leaves, for garnish
Preheat your oven to 400 F. Put oven rack in the middle position of the oven.

With a paring knife, slice the stem ends off the onions; make sure to cut off as little as possible to ensure the onions remain intact. Slice each onion lengthwise into 8-10 wedges.

Heat a large (about 10”), heavy, oven-proof skillet to medium and add butter. When the butter has melted, add onions, arranging in a circular pattern in a single layer. Sprinkle with sugar and season with salt and pepper. Cook on the stove top, without stirring, for 8-10 minutes, until the onions begin to soften and caramelize. Pour vegetable stock and sherry or sherry vinegar over the onions evenly. Remove from heat and let pan cool for a few minutes before continuing.

When the pan has cooled down, roll out pastry crust to 1/8” thick. Carefully place the pastry crust over the pan of onions. Trim off excess with a paring knife. Dock the crust with a fork all over. Brush pastry crust with the cream.

Place pan in oven and bake for 30-35 minutes, until the crust is golden and brown. Remove from oven and let rest for 30 minutes. Place a large serving dish over the top of the pan, invert the pan onto the plate and carefully remove the pan, doing your best to leave the tart intact. Garnish with thyme leaves, slice and serve immediately.
Looking for inspiration? Try these recipes:
Pappardelle with Bolognese Sauce
Pappardelle with Bolognese Sauce
Sausage and Onion Skillet
Sausage and Onion Skillet
Vegan Mushroom Pot Pie
Vegan Mushroom Pot Pie
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