Walla walla sweet onions with green beans
Washington is sweet on Walla Walla sweet onions. In fact, these globes of goodness serve as the official state vegetable. They’re mild, yet still deliver great onion flavor without any of the bite (or tears) of other onions. They also provide a healthy dose of vitamin C.
The Walla Walla onion is called ‘sweet’ because of its more mild flavor — a result of the low sulfur content of the soil in which they’re grown, explained Elizabeth Hulbrock, a WIC (Women, Infants, and Children) dietitian and coordinator for Kaiser Permanente.
“The low sulfur content results in an onion with less pyruvic acid, which is responsible for an onion’s pungency,” Hulbrock said, adding that Walla Walla onions are also juicier thanks to their higher water content. Look for sweet onions with firm necks, and flesh with no bruising. Store uncut onions at room temperature for 3 to 4 weeks.
Servings: 4
Ingredients
- 3 Walla Walla sweet onions, cut in 1/4-inch rounds
- 4 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 pound fresh green beans, trimmed and steamed
- 1/2 cup fresh basil, chopped
- 1/2 cup Asiago cheese, grated
- Salt and pepper
Directions
- Coat onion rounds with balsamic vinegar, grill on both sides until soft. Cool and chop.
- In a sauté pan, add oil, garlic, and beans. Cook 5 to 7 minutes.
- In a bowl, combine beans, onions, basil, and cheese.
- Add salt and pepper to taste.
- Serve warm or cold.
Nutrition information (per serving)
- Calories: 330
- Total fat: 18 g
- Saturated fat: 7 g
- Cholesterol: 28 mg
- Sodium: 133 mg
- Total carbohydrate: 30 g
- Dietary fiber: 0.5 g
- Total sugars: 18 g
- Protein: 13 g