It’s that time of year for Walla Walla Sweet Onions! You need to get these sweet onions while we have them, as the season is short and we’ll only have them through early September. Walla Walla Sweet Onions have a thin golden paper skin and creamy sweet insides.
They are best described as an onion so sweet, it can be peeled and eaten raw like an apple. They’re also perfect to slice and put on top of a burger. Here are a couple yummy recipes featuring these delicious onions that we’d like to share with you:
Walla Walla Sweet Onion Flower
2 Walla Walla Sweet Onions
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
1/4 teaspoon paprika
1/2 cup flour
1/2 teaspoon dry mustard
non-stick vegetable cook spray
Preheat oven to 425 degrees. Lightly grease a large baking pan. Peel onions, cut bottom level but leave core intact. To make flower design, cut onion from top toward bottom as if you were going to cut it in half, stopping 1/2 inch from bottom. Repeat five times in different sections of the onion to create “petals.” Carefully loosen petals by rapping the onion lightly on the work surface. Place flour, salt, pepper, oregano, paprika and mustard in small bag. Spray petals with cooking spray. Put one of the onions in the bag and gently shake to coat. Remove the onion and pat off the excess flour mixture. Place in prepared pan and repeat with second onion. Spray coated onions once again with cooking spray to aid in browning. Bake for 35-40 minutes until tender. Serve hot.
Walla Walla Sweet Onion Cucumber and Tomato Salad
4 medium tomatoes, each cut into 8 wedges
2 medium cucumbers, thinly sliced
1 medium Walla Walla Sweet Onion, cut into wedges
2 tablespoons white wine vinegar
1/2 cup olive oil
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 pound goat cheese
In a large glass serving bowl, combine tomatoes, cucumbers and onions. Mix together vinegar, olive oil, dill and parsley. Season to taste. Toss vinegar-oil mixture over vegetables. Cover. Refrigerate one hour to blend flavors. Toss again just before serving and blend in goat cheese.