Washington is sweet on Walla Walla sweet onions. In fact, these globes of goodness serve as the official state vegetable. They’re mild, yet still deliver great onion flavor without any of the bite (or tears) of other onions. They also provide a healthy dose of vitamin C.
“The Walla Walla onion is called ‘sweet’ because of its more mild flavor – a result of the low sulfur content of the soil in which they’re grown,” explained Elizabeth Hulbrock, a Women, Infants & Children (WIC) Dietitian and Coordinator for Kaiser Permanente. “The low sulfur content results in an onion with less pyruvic acid, which is responsible for an onion’s pungency. Walla Walla onions are also juicier thanks to their higher water content.”
Look for sweets with firm necks, and flesh with no bruising. Uncut onions can stay good at room temperature for 3–4 weeks.
- 3 Walla Walla sweet onions, cut in 1/4″ rounds
- 4 tbsp. balsamic vinegar
- 3 tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 1 lb. fresh green beans, trimmed and steamed
- ½ cup fresh basil, chopped
- ½ cup Asiago cheese,grated
- Salt and pepper
- Coat onion rounds with balsamic vinegar, grill on both sides until soft. Cool and chop.
- In a sauté pan, add oil, garlic, and beans; cook 5–7 minutes.
- In a bowl, combine beans, onions, basil, and cheese.
- Add salt and pepper to taste.
- Serve warm or cold.
Sweet onion recipe nutrition facts
% of daily value*
|Total Fat 17.9g||28%|
|Saturated Fat 6.8g||34%|
|Trans Fat 0g|
|Total Carb 29.6g||10%|
|Dietary Fiber 5.2g||21%|
Vitamin A 38% | Vitamin C 39% | Calcium 41% | Iron 11%
* Based on a 2,000 calorie diet