I look forward to our local NW Walla Walla Onions every year. When these sweet onions pile up at the farmers market, I know anything I make with them is going to be SWEEET!
Sweeter than a regular yellow onion, it’s said that biting into a Walla Walla is similar to biting into an apple. I don’t know, but I’ll try it if you do!
I DO know that they are mild and sweet enough to serve raw, thick slices with garden fresh tomatoes, fresh mozzarella, some bright green basil and just a sprinkle of balsamic vinegar and good olive oil. One of my favorite summer dinners.
Another fave is to put a little olive oil and white wine vinegar in a large zip lock bag with thick cut Walla Walla rings and marinate for a few hours. Just before serving, toss in some chopped herbs like basil, tarragon, fresh chives, and Italian parsley. Perfect to serve atop grilled salmon or a steak – or add to a sliced tomato salad.
PS: If you’re an onion crier like me be sure to refrigerate your onions before slicing OR have a pair of onion goggles ready – it helps! –Kathy
Photo from Kathy Casey’s Northwest Table
Herb Marinated Walla Walla Sweet Onions
For a summer buffet table, grill a whole side of salmon and serve it on a large platter, festooned with the herbed onions and fresh herb sprigs. This is also great served with steak.
Makes 4 servings – and enough to top 4 salads, pieces of fish or grilled meats.
1 large Walla Walla Sweet onion, cut into 1/2-inch-thick rings
1/4 cup white wine vinegar
3 Tbsp. sugar
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
2 Tbsp. olive oil
2 Tbsp. coarsely chopped fresh basil or cilantro
1 Tbsp. coarsely chopped fresh tarragon
1 Tbsp. 1/2-inch-long pieces fresh chives
2 Tbsp. coarsely chopped fresh flat-leaf parsley
To make the onions, carefully separate the rings and place in a resealable plastic bag. In a small bowl, whisk the vinegar, sugar, salt, pepper flakes, and oil. Pour the marinade over the onions and close the bag, expelling excess air. Turn the bag to coat the onion evenly, then refrigerate for at least 30 minutes, or up to 4 hours, turning the bag occasionally. Just serving, gently toss the onions and marinade in a large bowl with the chopped herbs.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books.