Walla Walla Onion Soup

Name: Walla Walla Onion Soup
Yield: serves 4
Ingredients: 4 pounds Walla Walla or any large, sweet onions, thinly sliced; 3 tablespoons unsalted butter; 3 tablespoons quick-mixing flour (such as Wondra); 1 cup dry red or white wine; 5 cups beef stock (page 91) or water; 2 tablespoons port; Salt and freshly ground black pepper; Chopped fresh parsley, for garnish

December 9, 2011

Although Walla Walla, Washington, is home to more than sixty wineries, it is also famous for the Walla Walla onion—a big sweetie similar to a Vidalia or a Maui onion. Legend has it that a French soldier found the seeds of a large, sweet onion on the island of Corsica and brought it to Walla Walla. The onion owes its yummy flavor to a high water and low sulfur content, and makes the sweetest of onion soups. For an extra treat, top the soup with a crouton of French bread covered with melted Gruyère cheese.

Cooks' Note

Suggested Beverage: A Washington state microbrew or a medium- to full-bodied red wine from the Walla Walla Valley.

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