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

French Onion Chicken
This quick and easy recipe has all the flavors of French Onion Soup and all the satisfaction of a winner of a chicken dinner! Serve with crusty bread and a green salad for a weeknight meal your family will love. This recipe makes 4 servings.
10 minutes
30 minutes
French Onion Chicken
2 large sweet onions, sliced
4 tablespoons butter
1 cup beef broth or stock
4 chicken breasts, pounded to uniform thickness
2 tablespoons olive oil
1 teaspoon dried thyme
1 1/2 tablespoons flour
1/2 cup provolone cheese, shredded or sliced
1/2 cup mozzarella cheese, shredded or sliced
Salt and pepper, to taste
Preheat your oven to 400 degrees.

Heat a large oven-safe skillet to medium high and add butter. Add sliced onions and stir. Continue to cook, stirring every few minutes, for about 15 minutes or until onions are translucent and softened.

While onions are cooking, drizzle chicken breasts with olive oil and season with salt, pepper, and thyme. Once the onions are done cooking, remove them from the skillet and set aside. Place chicken breasts in pan and cook for 5 minutes per side.

Remove chicken from skillet and set aside. Return onions to the skillet and sprinkle the flour over the onions. Stir and cook for one minute. Pour in the beef broth/stock and whisk the mixture together, making sure to break up and lumps of flour.

Once the sauce is thickened, add the chicken back into skillet and spoon sauce all over the chicken. Top with cheeses. Transfer the skillet to the oven and cook for 8-10 minutes, or until the cheese is melted and chicken is cooked through. Let rest a few minutes before serving.
Looking for inspiration? Try these recipes:
Brunswick Stew
Brunswick Stew
Pierogies with Bacon and Onion
Pierogies with Bacon and Onion
Quinoa Walnut Veggie Burgers
Quinoa Walnut Veggie Burgers
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