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Walla Walla onion recipes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

It's sweet onion season!

June through September is the season for Walla Walla onions, those sweet jumbo onions that make you look forward to summer. Walla Walla onions can be made into succulent jams and salsas, and tossed into salads or other sides to delectably complement any summer meal.

Grilled Onions

Picking the perfect Walla Walla onion

Because Walla Walla onions are only grown in Washington and Oregon, they are mostly available at farmers markets and grocery stores in those states. However, you may be able to find them if your local produce purveyor ships them in.

When choosing a Walla Walla, look for a nice symmetrically round-shaped onion with a long neck and a dry, very thin skin. When you get your Walla Walla onions home, keep them in a cool, dark area; they will last for about six weeks. They can even be frozen to enjoy all year long, just slice and freeze on cookie sheets, then put the slices in sealed plastic bags and keep frozen until ready to use.

Walla Walla onion recipes

Recipes courtesy of Walla Walla Sweet Onions

Walla Walla Onion Pizza

Makes 4 servings

Ingredients:
4 Walla Walla onions, sliced
1 tablespoon chopped garlic
3 tablespoons olive oil, divided
1/2 cup diced tomatoes
8 anchovy fillets, optional
1 tablespoon chopped fresh thyme
12 black olives, pitted and halved
1/2 pound frozen bread dough

Directions:
1. Preheat the oven to 425 degrees F.

2. In a large skillet over medium heat, warm 2 tablespoons olive oil. Add the onions, garlic and thyme. Cook, stirring, until golden brown. Add the tomatoes, olives and cook for 5 more minutes.

3. Roll the bread dough into a circle, about 1/4-inch thick. Brush 1 tablespoon olive oil on a pizza pan and dust with flour. Place dough on pan.

4. Spread the onion and tomato mixture evenly on top (right to the edge). Arrange the anchovies on top. Bake for 15 to 20 minutes or until the crust is crisp. Serve warm or at room temperature.

Onion Stuffed Trout

Makes 4 servings

Ingredients:
2 pounds whole trout
Salt and freshly ground black pepper
2 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon
2 tablespoons minced fresh thyme
1 Walla Walla onion, sliced thinly
4 thin orange slices, cut in half
1 tablespoon olive oil
1 teaspoon paprika
2 tablespoons white wine
1 orange, juiced
Fresh herbs, for garnish

Directions:
1. Preheat oven to 350 degrees F.

2. Cut 3 slashes into trout and sprinkle lightly with salt and pepper.

3. In a small bowl, combine herbs and onions and use the mixture to stuff the slashes in the trout. Place the trout side-by-side in a buttered shallow baking pan. Top each fish with orange slices.

4. In a small bowl, mix oil, paprika, white wine and orange juice and spoon over trout.

5. Bake for 20 to 25 minutes until trout are lightly browned. Garnish with herb sprigs.

French Onion Burgers

Makes 4 servings

Ingredients:
2 teaspoons vegetable oil
2 cups chopped Walla Walla onions
1 pound ground beef
1/4 teaspoon freshly ground black pepper
1 large egg white, lightly beaten
1 teaspoon salt
4 hamburger rolls
4 teaspoons blue cheese salad dressing

Directions:
1. Preheat grill to medium high heat.

2. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add onion and saute 10 minutes or until tender. Spoon onion into a large bowl. Set aside to let cool.

3. Add beef, pepper, egg white and salt to onion, and stir well. Divide beef mixture into 4 equal portions, shaping into 3/4-inch-thick patties.

4. Oil grill grate. Grill burgers for 5 minutes on each side or until done.

5. Serve burgers on rolls with dressing.

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