Walla Walla River Sweet Onions have grown into the leading brand of sweet onions for many reasons, starting with how they are grown and where they are grown - key ingredients of the onion’s extraordinary quality, texture and sweetness. Generations of selective cultivation and the perfect combination of climate and volcanic soil low in sulphur compounds that give ordinary onions their harsh bite work in synergy to produce the world’s sweetest onion.

But how sweet is America’s Original Sweet Onion, really? One of the nation’s most reputable flavor labs, National Onion Labs, wanted to know. And after very rigorous testing, Walla Walla Sweet Onions earned the lab’s distinctive “Extra Sweet” certification. Not just once or twice, but six years in a row! And in 2007, Walla Walla River Sweet Onions were celebrated by being designated as Washington’s official state vegetable.

Walla Walla Sweet Onions are best when eaten raw or only slightly cooked. The natural juices allow these extra sweet onions to cook rapidly so they should be used to enhance foods where they can be quickly sautéed or grilled. Sautéing or caramelizing these onions further enhances their sweetness and makes for tantalizing appetizers, relishes and toppings. You’ll find them to be the perfect complement to grilled hamburgers, sandwiches and fresh salads. And since they sweeten any dish, they’re delicious cooked in pizza, pasta and quiche.

No wonder WWRSO remains the dominant sweet onion brand in the marketplace!