The Sweetest Onion in the West

            The best and sweetest onion in the Northwest, the Walla Walla is only available for a short time each year. Their high sugar content is what makes these huge yellow onions so perishable. It’s also what makes them so succulent. My dad used to eat them like apples.

             Even here in Oregon, the legendary Washington State onion is available everywhere. Burgerville and other restaurants feature Walla Walla onion rings, and I've seen them in every grocery store. Winco has 5lb. bags for under $3. That's enough for rings, burgers, kabobs, or a pot of soup. I make a batch every year, even though it's not really soup weather this time of year.

            The first time I made it for the grandkids, aged 2 and 5 at the time, I was afraid the flavor might be too strong for them. It wasn't. They both loved it. I usually serve the soup topped with a slice of toasted French bread (fresh from the Safeway bakery) and melted cheese. This year, since acquiring a bread machine (a gift from my wonderful son-in-law, Jimmy) the fresh French bread will come straight from our kitchen.

           This is my version of the classic French onion soup.

SWEET ONION & BACON SOUP
4 or more generous servings

 
4-6 large Walla Walla sweet onions, coarsely chopped

6 strips of bacon

6 cups beef broth 

1tbsp. Worcestershire sauce

1/4 cup red wine 

Salt and pepper

1 large bay leaf

Toasted baguette slices

Sliced provolone, mozzarella or Jack cheese

Trim excess fat from bacon and cut into thin strips. In a heavy pan, cook the bacon pieces until nearly crisp on medium-high heat. Add onions. Brown slowly until caramelized, 15 to 20 minutes, stirring frequently to prevent scorching.

 Add wine and allow alcohol to evaporate, about 3 minutes. Stir in broth. Season with salt, pepper, bay leaf and Worcestershire sauce to taste. Reduce heat and simmer 1-2 hours to allow flavor to develop. Remove the bay leaf before serving.
Top each baguette slice with a slice of cheese. Place under the broiler for a minute or two, until cheese is bubbly. Pour hot soup into serving bowls and top with a cheese toast. Garnish with a sprinkle of parmesan or paprika, if desired.