Summer is in full swing and Walla Walla Sweet Onions – the one onion that onion lovers wait all year for — are back in season!
These beautiful sweet onions are harvested by hand from the foot of the Blue Mountains in Walla Walla, Washington, where the mild year-round climate and rich volcanic soil enriches their sweetness, making them the perfect addition to your summer picnics and barbecues.
We’re sharing two of our favorite ways to use Walla Walla Sweet Onions. Whether you’re looking for a festive Fourth of July treat that’s bursting with flavor or a twist on the classic California “animal style” fries, we’ve got you covered.
Firecracker Blooming Onion
- 3 Walla Walla Sweet Onions
- 2 eggs
- 1 cup milk
- 1 cup flour
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tsp dried oregano
- 1 tsp thyme
- 1 tsp salt
- 1 tsp ground cayenne pepper
- ½ tsp ground black pepper
- Vegetable oil
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 ½ tbsp creamy horseradish
- 1 ½ tbsp ketchup
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp ground cayenne pepper
Prep time: 20 minutes
Cook time: 18 minutes
- Combine the dipping sauce ingredients and set aside.
- Whisk egg and milk in a bowl big enough to fit the onion.
- In a separate bowl that’s also big enough to fit the onion, combine flour, paprika, cumin, dried oregano, thyme, salt, cayenne pepper, black pepper, and garlic powder.
- Cut a small flat spot on the bottom of the onion. Place the onion flat side down (root side up). Using a sharp knife starting about ½ inch from the root, make a clean slice downward. Turn the onion one quarter and make another clean slice downward. Repeat the quarter turn two more times so your onion is cleanly sliced in four quarter sections. Then cut three to four equal spaced cuts downward in each section. Then, turn the onion over and gently fan out the sections.
- Put the onion in the flour mixture bowl. Coat the onion with the flour mixture. Make sure that all of the onion gets breaded. Then dunk the onion into the egg mixture. Afterwards, put it back into the flour mixture bowl and coat the onion again.
- Heat oil in a heavy pan to 375 degrees. Fry the onion root side up for 5-7 minutes. Drain on paper towels.
- Serve with the dipping sauce mixture and enjoy!
The “Cali Special” French Fries
- 2 lbs Pacific Gold Russet Potatoes, scrubbed clean, peeled, and cut into ¼” fries
- Peanut or avocado oil, for frying
- 4–5 slices American cheese
- 1 large Walla WallaSweet Onion, sliced
- 1 tbsp butter
- 2 tbsp plus 2 tsp mayonnaise
- 1 tbsp ketchup
- 2 tsp sweet pickle relish
- ½ tsp sugar
- ½ tsp white vinegar
Prep Time: 40 min
Cook Time: 25 min
1. Heat a couple of inches of oil in a deep, heavy pot to 300° F.
2. While preparing other ingredients, soak cut fries in cold water to keep from browning and to break down excess starch.
3. Heat 1 tbsp of butter in a skillet over medium-high heat until melted. Add onions and reduce heat to medium-low. Stirring occasionally, cook for about 20–25 minutes until soft and golden brown. Set aside.
4. In a bowl, whisk together mayonnaise, ketchup, relish, sugar, and vinegar. Set aside.
5. Remove fries from water and place on paper towels, blotting to dry.
6. In 3 to 4 batches, cook the fries for 4–5 minutes per batch until soft, not browned. Using a slotted spoon, remove each batch of fries from the oil and drain on paper towels.
7. Increase the temperature of the oil to 400° F. Cook the fries in batches again until they are golden brown. Remove from the oil and drain on paper towels. Sprinkle with salt.
8. Place some freshly cooked fries on a plate and cover with an American cheese slice. Top with fry sauce and caramelized sweet onions and serve alongside your favorite burger. Enjoy!Tip: We also topped our favorite burger with the extra caramelized sweet onions and fry sauce…so delicious!