Onions - Sweet Walla Walla

 Quick Facts:

Walla Walla Sweet Onions produce large, round bulbs with a sweet, yellow flesh. They are famous for their uniquely sweet flavor, and are mild enough to be eaten raw.

Availability: August

Sale Quantity: By the pound

Uses: Walla Walla Sweet Onions are best enjoyed raw or very lightly cooked due to their mild, sweet flavor and crisp texture.

Grown in: Transitional Organic Field

Preparation and Storage

Preparation: Wash onions just before use and peel the outermost layer off before chopping. Once an onion is sliced, it can be stored in the refirgerator in an air-tight container, and should be used within 7-10 days.

Storage: Store onions in a well-ventilated area that is cool, dark, and dry. Do not store entire onions in plastic bags; it is important to use a breathable bag or container.

Long Term Storage: Due to their relativly high water content, Walla Walla onions do not store long-term very well. They should be enjoyed within a few months. Onions should be stored in a well-ventilated bag or crate in a cool, dry location. Store between 32 and 40 degrees F with low humidity, and away from light.

Nutrition: One tablespoon has only 4 calories and is packed with vitamin C, potassium and calcium. Remove only the very outermost paper layer to keep the most nutritious parts intact.


Mixed Green Salad with Apples and Walla Walla Sweet Onions


  • 4 tablespoons Olive Oil
  • 1 tablespoon Balsamic vinegar
  • Salt and pepper to taste
  • 1 medium Walla Walla onion, peeled and cut into 1/8ths
  • 1 large Granny Smith apple, unpeeled and cored, thinly sliced
  • 8 cups of mixed greens
  • 12 fresh basil leaves
  • 1 cup thinly sliced shaved Parmesan cheese (about 2 ounces)


  • Whisk olive oil, vinegar, salt and pepper together in a small bowl. Set aside
  • Toss Walla Walla Onion slices, with the sliced apples, mixed greens and basil in a large bowl
  • Add dressing and toss to coat evenly, then top with shaved Parmesan cheese