Walla Walla
Allium cepa 'Walla Walla Sweet' · Allium
Top 10 pairings
The Walla Walla is a large, exceptionally mild and juicy sweet onion grown in the Walla Walla Valley straddling south-eastern Washington and north-eastern Oregon. Famously low in the pungent sulfur compounds that make ordinary onions sharp, it is sweet and crisp enough to eat raw in thick slices, and it has been Washington's official state vegetable since 2007.
Picking a good onedrag
Just curedSprouted and soft
Firm and paperyBuy itAnything: raw in a salad, or cooked down.
SkinPapery and dry, flakes lifting
NeckDry and papery, no give
WeightFirm all over, good heft
SmellFaint dry onion, nothing sharp
These cues are Onion's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
90%
Edible part
110 g · skin and ends off
122 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 5× longer than the counter.
65–75%
Humidity
Open and moving
Airflow