Friday, June 17, 2005

Walla Walla Sweet Onions

Yesterday, while driving home from work, I couldn't help notice a trailer bed parked in an empty lot. The trailer was filled with bags of Walla Walla Sweet Onions and teen agers. The teens, on summer vacation, were holding card board signs and hawking those delectable sweet globes. It reminded me of my own youth, growing up with onion fields all around our home. My father's favorite way to eat a Walla Walla Sweet Onion was in sandwich form. Pure and simple. The bread was only the vehicle for holding the crispy sweet slices.

The Walla Walla Sweet Onion Sandwich

2 slices bread/ your choice
3-4 slices Walla Walla Sweet Onions, very thin slices (or more)
butter or margarine, to spread on bread
fresh ground pepper and salt to taste

The true Walla Walla Sweet Onion is only available mid-June through September. This is the time to eat as many as possible. Delicious raw on a burger, fried onion rings, salads and savoury tarts. Another one of my father's favorite ways to prepare the sweet onion (besides fried potatoes and onions in an old black iron skillet with catfish on the side. Especially tasty while camping on the Snake or Columbia rivers) is slice several onions onto a long piece of aluminum foil, sprinkle on top of onions some kosher salt and freshly ground black pepper, top with several slices of butter. Wrap the foil up and secure tightly. Toss on top of the bar-be-que grill until onions are done. They will be soft and often carmelized. Top over burgers, sausages or eat as a side.

Now, what kind of wine do we serve with Walla Walla Sweet Onions? A Washington state Riesling would pair perfectly, of course.

1 comment:

Anonymous said...

Oh lordy that sounds good. Makin' it tonight!

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