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Walla Walla onions are medium to large in size and are globular to somewhat squat in shape with rounded ends. The bulb is encased in a papery, parchment-like skin that is yellow to light brown, flaky, and dry. Underneath the brittle exterior, the white, almost translucent flesh is firm, crunchy, and juicy with many thin layers of white rings. Walla Walla onions are prized for their consistently sweet and mild flavor when raw, and due to their high sugar and water content, they develop a deep, sweet, and warm flavor profile when cooked.
Seasons/Availability
Walla Walla onions are available in the summer through early fall
Current Facts
Walla Walla onions, botanically classified as Allium cepa, are one of the only non-hybrid, sweet onions that are members of the Amaryllidaceae family. Known as a long-day variety, Walla Walla onions are named for their specific growing region in the Walla Walla Valley of Washington in the pacific northwest. These onions are only allowed to be labeled as Walla Walla if they meet specific quality regulations and are grown in the designated region. Harvested by hand due to the bulb’s delicate nature and high-water content, Walla Walla onions develop their sweet flavor from the low-sulfur content in the soil. Approximately 32,500 pounds of Walla Walla onions are harvested per acre each year, and home cooks and chefs favor this variety for their sweet flavor and tender texture.
Nutritional Value
Walla Walla onions contain vitamin C, potassium, iron, calcium, and are also a good source of fiber.
Applications
Walla Walla onions are best suited for both raw and cooked applications such as roasting, grilling, baking, and sautéing. Considered a true raw-eating, slicing onion, due to their consistently sweet and mild flavor, Walla Walla onions can be used fresh and layered on sandwiches, tossed into green and potato salads, chopped into salsa, or minced into sauces and dressings. They can also be cooked in soups, slow roasting stews, and casseroles, served with braised meats and grilled fish, mashed with potatoes, fried into sweet rings, topped over pizza, and mixed into pasta. In addition to savory preparations, Walla Walla onions can be baked into a figgie onion cobbler or pie and made into a sweet onion ice cream. Walla Walla onions pair well with fish such as salmon and swordfish, sausage, poultry, couscous, dill, cucumber, tomatoes, asparagus, green beans, artichoke, garlic, beets, apples, mango, figs, raisins, walnuts, pine nuts, mozzarella, parmesan, cheddar cheese, mint, basil, sage, oregano, and sesame seeds. Due to their high-water content, Walla Walla onions will not store long term but will keep for about 2-3 months in a well ventilated, cool, dry, place.
Ethnic/Cultural Info
In 2007, the Walla Walla onion became Washington's official state vegetable, beating out a potato varietal due to Idaho’s close association with the tuber. The original campaign for the Walla Walla onion as the state vegetable was championed by middle school classes beginning in 2004. In addition to being the state vegetable, each July in Walla Walla, Washington there is a sweet onion festival that celebrates the well-known variety through food vendors, arts and crafts, and live entertainment.
Geography/History
Walla Walla onions are named after the county in southeastern Washington state in which they were first cultivated within the United States. A French soldier, Peter Pieri, brought an Italian sweet onion from the French island of Corsica to the Walla Walla Valley in the late 1800s. He further developed the onion from selecting and growing specific traits until achieving the level of size, sweetness, and shape that would eventually become the Walla Walla onion. Today Walla Walla onions are available at farmers markets and specialty grocers in the United States.
The Patch
Sonoma, CA
Walla Walla onions are renowned for their sweet and mild flavor, making them enjoyable both raw and cooked. Their translucent white flesh is firm, crunchy, and juicy, offering a unique texture. When cooked, their high sugar and water content enhance their sweetness, creating a rich, warm flavor. Their outer skin is yellow to light brown, flaky, and papery, encasing thin layers of white rings inside. These onions are medium to large and have a characteristic globular to slightly squat shape.
Hillsdale Farmers Market
1405 S Vermont St, Portland, OR 97219
(503) 475-6555
Walla Walla onions are known for their sweet and mild flavor, making them perfect for raw preparations like layering on sandwiches, adding to salads, or mincing into salsa and dressings. They are also versatile in cooked dishes, such as soups, casseroles, pizzas, and even unique desserts like onion cobbler or sweet onion ice cream. Keep them in a cool, dry, ventilated space, as their high water content limits storage to 2-3 months.
Walla Walla onions are hand-harvested to preserve their tender texture and high water content, resulting in their unique sweet flavor. This sweetness stems from the low-sulfur soil in the Walla Walla Valley of Washington. Only onions grown in this designated region under strict quality guidelines can bear the name Walla Walla. Each acre yields approximately 32,500 pounds of these prized onions loved by chefs and home cooks alike.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Walla Walla Onions from Milliken Farms…..Walla Walla onions originated in the Walla Walla Valley in Washington state, thanks to a French soldier named Peter Pieri. In the late 1800s, he introduced an Italian sweet onion from Corsica and selectively cultivated it to achieve the iconic size, sweetness, and shape the onion is known for today. These prized onions are now sold at farmers markets and specialty grocers across the U.S.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Walla Walla Onions from Milliken Farms…..The Walla Walla onion became Washington's official state vegetable in 2007, thanks to a campaign initiated by middle school students in 2004. This sweet onion holds a place of pride in the state, so much so that every July, Walla Walla, Washington, hosts a sweet onion festival. This event features food vendors, arts and crafts, and live entertainment, celebrating the legacy and popularity of this iconic vegetable.
Frank's Quality Produce
(206) 624-5666
Walla Walla onions are medium to large in size, with globular or slightly squat shapes and encased in a dry, papery skin ranging from yellow to light brown. Beneath this layer, the white, almost translucent flesh is firm, crunchy, and juicy, with thin layers of rings. Known for their sweetness, they retain a mild flavor when raw and develop a rich, warm sweetness when cooked, thanks to their high sugar and water content.
Amador Farms
Yakima, WA
Prized for there mild, sweet flavor - perfect for grilling!.....Walla Walla onions are versatile and exceptionally mild, making them ideal for both raw and cooked dishes. Their sweetness complements salads, sandwiches, and salsas when used fresh, while their flavor enhances soups, casseroles, stews, and even sweet dishes like cobblers or ice cream. However, they don't store well long-term due to high water content, lasting only 2-3 months in cool, dry conditions.
, Carnation
Walla Walla Onions spotted at Magnolia Farmers Market. Sweet and local - Folks wait all year for these babies :)…..Walla Walla onions are a unique, non-hybrid sweet onion variety grown exclusively in the Walla Walla Valley of Washington. Their sweet taste comes from the low-sulfur soil they grow in, and they're hand-harvested due to their delicate, high-water content bulbs. To officially be called Walla Walla onions, they must meet strict quality standards and come from their designated region. Each acre yields about 32,500 pounds annually, loved for their tender texture and flavor.
Manzo Bros.
2066242118
Walla Walla Onions spotted at Pike Place Market…..Walla Walla onions originated in the Walla Walla Valley of southeastern Washington state. They were developed in the late 1800s by Peter Pieri, a French soldier, who brought an Italian sweet onion from Corsica. Through selective cultivation, he enhanced traits like size and sweetness. Today, these prized onions can often be found at farmers markets and specialty grocers across the United States.
Walla Walla Onions spotted at smart foodservice wherehouse….Walla Walla Onion: The Walla Walla onion was named Washington's official state vegetable in 2007, following a campaign initiated by middle school classes in 2004. This prized sweet onion is celebrated annually each July in Walla Walla, Washington, with a festive event featuring food vendors, arts and crafts, and live performances. Its designation triumphed over a potato varietal, avoiding Idaho's strong potato associations.
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