Seven Easy Things to Do With a Gigantic Onion

| 6/16/2014 8:59:00 AM

Renee-Lucie BenoitHas your garden ever produced whoppers like these? See the quarter next to them for scale! I decided to try Walla Walla onions this year because locals told me they grow well here in our hot, dry climate. I was hoping for some large onions to make onion rings, but I never thought I’d get these gigantic beauties! Now what to do with them all? I can eat a lot of onion rings but not that many!


By the way, if you didn’t already know, Walla Walla onions are named for Walla Walla County, Washington, where they were first grown. The story goes that their development began around 1900 when Peter Pieri, a French soldier who settled in the area, brought with him a sweet onion seed from the island of Corsica. (Wikipedia)

Onion Confit

This is my favorite Thanksgiving side dish. I got the recipe from my friend Lynne D. It tastes great on roast turkey. It’s also extremely good on pizza with fresh basil and goat cheese, too. Use lots! As a matter of fact, I think I’ll do it tonight.

Peel and slice sweet onions (rings, slices, quarters; whatever shape strikes your fancy. Bigger is better in my book.) Heat a bit of olive oil in a large frying pan. I use Lucero extra virgin because I’m lucky to have their orchard and plant just down the road. Add onions, sprinkle with a touch of salt, reduce heat to medium low or low and cook, stirring frequently, until onions are extremely tender and caramelized, about 30 minutes or more. Keep the heat low enough so the onions are cooking but not browning. Finish with touch of balsamic vinegar, if you like.

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