walla walla
Like most onions, Walla Walla varieties are low in calories and contain quercetin, a flavonoid with antioxidant properties. They provide dietary fiber, vitamin C, and manganese, with the high sugar content contributing notably to their caloric profile compared to storage onion varieties.
About
The Walla Walla onion is a sweet variety of Allium cepa originating from the Walla Walla Valley region straddling Washington and Oregon in the Pacific Northwest. Named after the valley where it became commercially established in the early 20th century, this bulbous onion is characterized by its large, flattened-globular shape, thin golden-brown papery skin, and pale yellow interior flesh. The variety is defined by its notably high sugar content (around 12-14% by weight) and low sulfur content, which together produce a distinctly mild, sweet flavor profile with minimal pungency compared to storage onion varieties. The onions typically weigh 3-6 ounces but can reach exceptional sizes in favorable growing conditions.
Culinary Uses
Walla Walla onions are prized for raw applications where their sweetness and tenderness shine, including slicing into salads, serving on cheese boards, and using in fresh salsas and ceviche preparations. Their mild character makes them suitable for caramelizing without the harsh notes present in other varieties, producing a refined sweet base for soups, gratins, and French onion preparations. The onions are also popular for grilling whole or in thick slices, where their natural sugars caramelize beautifully. Their versatility extends to pickling, dicing into cooked dishes, and using as a finishing element in composed dishes. Due to their high water content, they are best consumed fresh rather than stored long-term.