{"id":6352,"date":"2017-06-08T00:00:48","date_gmt":"2017-06-08T08:00:48","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=6352"},"modified":"2018-03-15T15:56:07","modified_gmt":"2018-03-15T23:56:07","slug":"walla-walla-onions","status":"publish","type":"post","link":"http:\/\/kathycasey.com\/blog\/walla-walla-onions\/","title":{"rendered":"Walla Walla Onions"},"content":{"rendered":"

Fresh Walla Walla Onions are hitting the market soon and I can\u2019t wait! Sweeter than a regular yellow onion, it has been said that biting into a fresh Walla Walla and biting into an apple are just about the same. I\u2019ve never tried but I will if you do!<\/p>\n

I DO know that they are mild and sweet enough to serve thick raw slices cozied up with garden fresh tomatoes, some fresh mozzarella, and a sprinkling of fresh basil. Drizzle balsamic vinegar and EVOO, then finish it with coarse salt and a fresh grind of pepper. Simplicity at its best.<\/p>\n

I also love them in a quick pickle preparation. Put equal parts vinegar, sugar and water in a zip lock bag. Add in a pinch of salt then toss in some slices of Walla Walla onions. Shake that around until the sugar is dissolved then refrigerate for a few hours, or overnight. D\u2019lish on grilled salmon, tossed with some fresh herbs like tarragon, chives, dill and Italian parsley.<\/p>\n

If you\u2019ve got the grill fired up then toss on some slices. Get some nice charred marks, then chop and add to your favorite guacamole or fresh salsa recipe for some SWEET summer dipping\u2013 Yum!<\/p>\n

P.S.: If you\u2019re an onion crier like me be sure to refrigerate your onions before slicing OR have a pair of onion goggles<\/a> ready\u2013 it helps! \u2013Kathy<\/p>\n

 
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\nPhoto from Kathy Casey\u2019s Northwest Table<\/a><\/center><\/p>\n

Herb Marinated Walla Walla Sweet Onions<\/strong>
\nFor 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.<\/p>\n

Makes 4 servings \u2013 and enough to top 4 salads, pieces of fish or grilled meats.<\/p>\n

1 large Walla Walla Sweet onion, cut into 1\/2-inch-thick rings
\n1\/4 cup white wine vinegar
\n3 Tbsp. sugar
\n1\/2 tsp. kosher salt
\n1\/4 tsp. red pepper flakes
\n2 Tbsp. olive oil
\n2 Tbsp. coarsely chopped fresh basil or cilantro
\n1 Tbsp. coarsely chopped fresh tarragon
\n1 Tbsp. 1\/2-inch-long pieces fresh chives
\n2 Tbsp. coarsely chopped fresh flat-leaf parsley<\/p>\n

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.<\/p>\n

Recipe from Kathy Casey\u2019s Northwest Table<\/a>, Chronicle Books.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Fresh Walla Walla Onions are hitting the market soon and I can\u2019t wait! Sweeter than a regular yellow onion, it has been said that biting into a fresh Walla Walla and biting into an apple are just about the same. I\u2019ve never tried but I will if you do! I DO know that they are […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[18,11748,11355,57,13,1,4,11],"tags":[3218,1332,1116,1158,1585,1388,1355,2167,1657,11708,1505,324,308,3657,1991,3825,6795,279,1096,9443,1091,1163,704,1292,11449,2172,42,3472,445,705,1659,726,10692,1131,1411,1720],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n