Grilled Corn, Walla Walla Sweet Onion Salad
A refreshing salad with corn, onion slices and those delectable cherry tomatoes!
- ¼ cup rice wine vinegar
- 1 teaspoon sugar
- Salt and freshly ground pepper
- ¼ cup olive oil
- 8 ears of corn grilled in husk, then remove kernels
- 1 large Walla Walla Sweet Onion, thinly sliced and brushed with olive oil
- 1 pint cherry tomatoes, halved
- 8 ounces of Blue Cheese
- Freshly Arugula or Basil leaves, thinly sliced for garnish
- Combine the vinegar, sugar, ½ teaspoon of salt, ¼ teaspoon black pepper finely ground and oil.
- Whisk until creamy.
- Combine the grilled corn kernels, onion slices, and cherry tomatoes in a large bowl. Add the dressing, toss to coat.
- Serve at room temperature. Top with the crumbled cheese, and slivers of basil and or arugula for garnish.
Walla Walla Sweet Caramelized Onion, Gorgonzola, and Walnut Pizza
Rich caramelized onions blend beautifully with walnuts and the pungent flavor of Gorgonzola cheese.
- ½ cup Olive oil
- 4 tablespoons unsalted butter
- 4 large Walla Walla Sweet onions, peeled, and thinly sliced
- 2 tablespoons fresh rosemary, minced
- Salt and freshly ground pepper, to taste
- 1 packaged prepared pizza dough, rolled out into ½ inch rounds
- ½ cup crumbled Gorgonzola cheese
- ½ cup toasted walnut pieces
Method:Preheat grill to medium heat.
- Warm olive oil and butter in a large skillet over medium heat. Add onions and rosemary.
- Stir until they are well coated with the oil over with a lid and cook until they have wilted, (Slow cooking brings out the sweetness of the onion (about 25 minutes.) Remove lid and raise the heat up to medium high and cook until golden brown, stirring often with a wooden spoon, scraping the brown glaze from the bottom of the pan. Do not burn. Salt and pepper to taste.
- Remove from heat and set aside.
- Place prepared pizza dough on the grill and cook about one minute, or until browned. Turn over brush with oil. Spread each pizza with onion mixture and gorgonzola cheese, cover and grill for two minutes. Remove and distribute the walnuts over each pizza. Brush edges with olive oil and serve.
Roasted Walla Walla Sweet Onion Soup
Walla Walla Sweet Onions and Leeks are oven roasted to bring out their sweet flavor.
- 2 tablespoons extra virgin olive oil
- 3 medium Walla Walla yellow onions, peeled and chopped
- 2 large leeks, white bulb only, washed, and cut into 1/2-inch thick rings
- 4 cloves garlic, peeled and crushed
- 6 whole sprigs thyme plus 2 tablespoons thyme leaves
- Salt and freshly ground black pepper to taste
- 1 teaspoon coarse black pepper
- 2 tablespoons balsamic vinegar
- 2 cups dry red wine
- 2 bay leaves
- 6 cups beef or vegetable stock
- 2 tablespoons minced fresh parsley
- ½ cup grated Parmigiano Reggiano cheese
- ½ cup grated Fontina Cheese
- 8 Ciabatta or Bbaguette type bread cut into1/2-inch thick slices
- Preheat the oven to 400°F.
- Brush a rimmed baking sheet with the olive oil
- Spread the onions and leeks on the tray; add the garlic, and whole sprigs of thyme. Sprinkle the salt and pepper over the tray.
- Bake for 30 minutes. Sprinkle the balsamic vinegar over the mixture and bake 5 minutes longer. Slowly pour the wine over the mixture and continue baking for an additional 35 minutes.
- Transfer the onion mixture and any liquid to a soup pot. Pour in the beef or vegetable stock, add the bay leaves. Bring the mixture to a boil, then reduce the heat to simmer and cook 30 minutes. Stir in the parsley and thyme leaves. Correct seasoning
- Preheat the broiler: Ladle the soup into individual oven-proof soup bowls. Place a slice of bread on top of each bowl. Sprinkle the grated cheeses over the bread slices. Broil six inches away from the broiler element until the cheese melts and browns. Serve hot.
Walla Walla Sweet Onion Sauté
Caramelizing Walla Walla Sweet Onions produces a delicate rich flavor. Combined with a Sauté of sweet bell peppers, Italian sweet sausages, and sprinkled with fresh basil, makes a delightful and colorful summer supper.
- 2 large Walla Walla Sweet Onions, peeled and sliced
- ¼ cup olive oil
- Salt and freshly ground black pepper to taste
- 2 to 3 cloves garlic, peeled and crushed
- 2 large red bell peppers, cut in half, seeded and sliced
- 2 large yellow bell peppers, cut in half, seeded and sliced
- 4 Italian sweet sausages cooked and cut in half
- 1 small bunch of fresh basil, chopped
- In a large skillet, cook onions in 1 tablespoon of the olive oil until caramelized. Add garlic and cook for 1 minute. Remove from pan an place in a small bowl. Set aside.
- Heat remaining olive oil in the pan. Add red and yellow peppers. Cook until soft. Season to taste. Combine with the cooked onions, and sausages. Cook another 2 minutes. Sprinkle with fresh basil, and toss. Serve with crusty Italian Bread.
Pollo Con Le Cipolle
- 6 cups Walla Walla Sweet Onions sliced very thin
- 3 Tablespoons extra dry virgin olive oil
- Salt and black pepper
- 2 ½ to 3 pound chicken, cut into 6 pieces
- ¼ cup olive oil
- ½ cup flour spread on a plate
- 2 Tablespoons cognac or other grape brandy
- 2 Tablespoons chopped parsley
- Choose a skillet or pan that can subsequently accommodate all the chicken pieces loosely. Put in the onion and olive oil, cover the pan and turn on the heat to low. Cook the onion slowly, until very soft, for no less than 1 hour.
- When the onion is soft, uncover the pan, add salt and generous grindings of pepper, turn up the heat, and sauté the onion until it becomes colored a pale nut brown. Remove from the heat.
- Wash the chicken pieces in cold water and pat them thoroughly dry with kitchen towels.
- Put the vegetable oil in a smaller skillet and turn on the heat to medium high.
- When the oil is hot but not smoking, turn the chicken pieces in the flour, one at a time, shake loose excess flour, and slip the chicken into the pan, as many pieces as will fit comfortably without being crowded.
- Cook until a fine golden crust forms on one side, then turn the pieces over and do the other side. When the chicken has formed a crust all over, transfer it with a slotted spoon or spatula to a platter, sprinkle with salt and pepper, and do another batch.
- When all the chicken is done, return the pan with the onion to the burner, turning the heat to medium hight and keeping the pan uncovered. Add the chicken, turning it in onions 2 or 3 times. Add the brandy, turn the heat down to very low, and cover the pan. Cook for about 45 minutes, turning the chicken occasionally. The meat is done when it feels tender when is pricked with a fork.
Bucatini Alla Cipolle
- 2 pounds Walla Walla Sweet Onions
- 4 Tablespoons olive oil
- ¼ pound Pancetta, sliced and cut into small strips
- Salt and freshly ground black pepper
- 2 Tablespoons chopped fresh parsley leaves
- 1 pound Bucatini
- ½ cup freshly grated parmigiano
- Peel and cut onions into thin slices. Heat oil in a large skillet. Add onions and 1/3 cup water. Cover the skillet and cook very slowly over low heat for 30 to 40 minutes. Stir a few times during the cooking and add to bit more water if the sauce dries out too much. Add the Pancetta and season with salt and several grindings of pepper. Raise the heat and remove lid. Cook, stirring, until the onion and bacon mixture takes on a light golden color. Stir in the parsley.
- Bring to boil 5 quarts of water, add 1 tablespoon salt and the pasta. Cook for 8 minutes. Reserve 1 cup of the pasta water. Drain and add to the skillet with the sauce. Mix well. If the sauce is too dry add a bit of the pasta water. Serve hot, accompanied by the parmigiano.
A condiment for any meat or poultry dish
- 2 Leeks
- 3 Scallions
- 2 Large Walla Walla Sweet Onions
- 2 Large red onions
- 5 Tablespoons butter
- ½ Teaspoons sugar
- 2 Tablespoons balsamic vinegar
- 1 Teaspoon minced fresh rosemary
- Salt and Pepper
- Cut leeks, scallions, Walla Walla Sweet Onions and red onions into ¼ inch Dice. Stir fry in butter over medium-high heat until liquid has evaporated, about 10 minutes. Sprikle with sugar, vinegar, rosemary and salt and pepper to taste.
- Continue stir-frying until onions begin to brown at edges. Serve warm or at room temperature.
- 1 loaf italian bread
- Olive oil
- 1 Garlic Clove, Crushed lightly
- 4 Tomatoes, peeled, seeded, quartered and sliced ½ inch thick 2 Large Walla Walla Sweet Onions, cut in half-circle slices ¼ inch strips
- 3 cups fresh basil leaves, cut in ½ inch strips
- salt and pepper
- 2 Tablespoon pesto sauce
- ½ cup olive oil
- 1 Tablespoon balsamic vinegar
- Salt and Pepper
- Slice away crusts of bread, and cut into cubes
- Spread half the bread cubes in bottom of large straight sided glass bowl. Spread with one-quarter of basil strips. Salt and Pepper to taste. Drizzle with part of the pesto vinaigrette. Repeat layer with remainder of ingredients.
- Cover tightly and refrigerate overnight. Allow to come to room temperature before serving.
Walla Walla Sweet Onion Pizza
A mountain of mouth-watering Walla Walla Sweet Onions make the perfect topping for this traditional, yet easy to fix pizza.
- 4 Walla Walla Sweet Onions, sliced
- 1 tablespoon garlic, chopped
- 2 tablespoons olive oil
- ½ cup tomatoes, diced
- 8 anchovy fillets, optional
- 1 tablespoon olive oil, to brush on pizza pan
- 1 tablespoon fresh thyme, chopped
- 12 black olives, pitted and halved
- ½ pound frozen bread dough
- Preheat the oven to 425 degrees. In a large skillet, warm the olive oil. Add the onions, garlic and thyme. Cook until golden brown. Add the tomatoes, olives and cook for 5 more minutes.
- Roll the bread dough into a circle, about 1/4 inch thick. Brush olive oil on a pizza pan and dust with flour. Place dough on pan. Spread the onion and tomato mixture evenly on top (right to the edge). Arrange the anchovies on top. Bake for 15 to 20 minutes until the crust is crisp. Serve warm or at room temperature.
A very simple dish that captures the garden charm of Walla Walla Sweet Onions. This dish can be used as a condiment, side salad, or even as a sandwich topping. Kaspar likes it served with grilled lamb or roasted chicken.
- 2 medium Walla Walla Sweet Onions
- 20 fresh mint leaves, finely chopped
- 6 tablespoons rice wine vinegar
- Salt and pepper to taste
Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter
Chef Tom Douglas is famous nationwide for his unconditional love of great food. Here he illustrates how a Walla Walla Sweet Onion can go from simple to sophisticated with just a few chosen ingredients. At the Dahlia Lounge, these grilled, roasted and buttered onions are served as an appetizer on a bed of sautéed Swiss chard.
- 4 medium Walla Walla Sweet Onions
- 1 tablespoon olive oil
- ½ cup pine nuts, toasted
- 3 ounces unsalted butter, softened
- ½ teaspoon lemon zest
- ½ teaspoon chopped fresh rosemary
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon salt, or to taste
- ⅓ cup freshly grated Parmesan cheese
- 2 tablespoons toasted pine nuts
- lemon wedges and rosemary sprigs for garnish
- Toast the pine nuts in a 350 degree oven for 6 to 7 minutes, or until golden brown. Cool. Caution: pine nuts burn easily. Preheat the oven to 375 degrees and fire up an outdoor grill. Peel onions and cut them in half, top to bottom. Brush onions with oil and place cut side down on the preheated grill. Barbecue until grill marks form. Place on a cookie sheet and finish cooking in the oven until tender, about 25 minutes.
- Meanwhile, make the pine nut butter. Place the 1/2 cup pine nuts in the bowl of a food processor and pulse several times until finely ground. Add butter, lemon zest, rosemary, black pepper and salt. Process until mixture is well blended. Spread the tender onions liberally with pine nut butter. Return to the oven to cook just until butter is melted, about 2 minutes.
- Serve onions warm, sprinkled with grated parmesan cheese and additional toasted pine nuts. Garnish plates with lemon wedges and rosemary sprigs.
Walla Walla Sweet Onion Flower
Whole, crispy fried Walla Walla Sweet Onions cut to resemble flowers are a popular treat at fairs and festivals throughout Washington State. The "petals" of the onion are simply torn off and dipped in zesty barbecue sauce. Try this simple, reduced-fat version which can easily be made in the oven. The lovely presentation and combination of flavors make a memorable plate, especially when paired with good company and a tall, cool lemonade.
- 2 Walla Walla Sweet Onions
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon oregano, or 1 tablespoon fresh oregano, chopped
- 1/4 teaspoon paprika
- 1/2 teaspoon dry mustard
- Non stick vegetable cook spray
- Preheat the oven to 425 degrees. Lightly grease a large baking or roasting pan. Peel the Walla Walla Sweet Onions, cut the bottom level, but leave the core intact. To make the flower design, begin as if you are going to cut the onion in half, from top to bottom, but stop cutting 1/2 inch from the core. Cut the onion this way 5 times to form ten sections or "petals." Carefully loosen the petals slightly by rapping the onion lightly on the work surface, and loosening them with your fingers. Remember that the flower will bloom more as it cooks.
- Place the flour, salt, pepper, oregano, paprika and mustard in a small paper bag. Spray the onions with cooking spray to lightly coat each petal. 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 a prepared pan and repeat with the other onion. Spray the coated onions lightly again with cooking spray to aid in browning.
- Bake the onions in the preheated oven for 35 to 40 minutes, until tender. Serve the onion flowers hot, with your favorite barbecue sauce as a dip, or as an accompaniment with pork loin, or grilled steak.
Walla Walla Sweet Onion and Watermelon Salsa
This recipe is co-sponsored by the National Watermelon Promotion Board. For more mouth watering watermelon recipes, check out the National Watermelon Promotion Board website at www.watermelon.org
- 2 cups chopped watermelon (seeds removed)
- 3/4 cup chopped Walla Walla Sweet Onion
- 3/4 cup canned black beans, rinsed and drained
- 1/4 cup chopped seeded jalapeno chilies
- 1/4 cup chopped fresh cilantro
- 1 tablespoon brown sugar
- 1/2 teaspoon salt