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WTF Do I Do With
Gills Onions® Diced Pickled Red Onions ?!

‐ Onion Agrodulce Flatbread with Bacon and GruyÈre ‐


1 cup Gills’ Diced Pickled Red Onions, drained, reserving ¾ cup pickling liquid

½ cup honey

2 tbsp currants, raisins, golden raisins, or
a combination

2 tbsp balsamic vinegar

½ tsp red pepper flakes



4 balls of pizza or focaccia dough (12-14 oz)

6 oz shredded or shaved Gruyère cheese

1 cup cooked crumbled bacon or lardon

2 tsp chopped fresh thyme

1 tsp flaked salt

Salt to taste


Prep Time: 15 min

Cook Time: 45 min

Serves: 4 flatbreads


1 Bring onions, pickling liquid, honey, fruit, balsamic vinegar, and red pepper flakes to a boil in a small saucepan over medium heat. Reduce the heat and simmer for approximately 15-20 minutes or until reduced to 1 cup. Set aside to cool. Add salt to taste, then cover and refrigerate until ready to use.

2 For each flatbread, roll or stretch one dough ball into an 8 x 12" rectangle or 11" round. Transfer to an oiled sheet pan and set aside to rise slightly, about 10 or 15 minutes.

3 Dimple dough with fingertips and top each one with 1½ oz cheese and ¼ cup bacon. Bake at 500° F until browned and crisp, about 12 minutes.

4 Spoon on ¼ cup agrodolce mixture, sprinkle with ½ tsp thyme, ¼ tsp flaked salt, and serve.

Note: Sizes are for foodservice. Scale down recipe for smaller portions. 

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