Walla Walla Onion Sandwiches

Sweet, juicy and mild, Walla Walla Sweet onions came from Corsica to this Eastern Washington valley in 1905. Today this large, delicately flavored heirloom is considered by many to be the world’s sweetest onion. We sow these seeds in August and use the thinnings all through spring. We spring plant onion starts. In June, bulbs mature and we enjoy them through the summer. Gardeners grow this celebrated onion from Southern Missouri to British Columbia, though only those grown in The Walla Walla Valley may be sold as the true onion. Our Nichols Garden Nursery seeds and onion starts come from a Walla Walla Family that has been growing these onions for many generations.
James Beard, a native Oregonian, pioneered the movement to use and celebrate local foods. He created this simple sophisticated canape’, ideal with summer drinks.
This sandwich has only five ingredients and is a snap to put together. The key is locating the right bread. It needs to be thinly sliced and firm. If you can find Pepperidge Farm thin white sandwich bread that works well. A loaf of brioche and some baguettes will be quite satisfactory. Avoid a standard slice of white sandwich bread, these are delicate tidbits.

Ingredients:
Thin sliced white bread cut into rounds with crusts removed. Rounds may range in size from 1″ to 3″. You will need two slices for each sandwich.
Unsalted butter at room temperature
Thinly sliced Walla Walla or other sweet mild onion. If you can successfully cut and remove a slice the diameter of your bread that works. If not, cut into quarters and make a small dainty pile on the bread.
Salt, sea or kosher
Mayonnaise…the real stuff is best
A pile of minced curly parsley,previously washed and removed from stems.
Preparation:
Lightly butter bread rounds, cover with onion, sprinkle with a touch of salt. Gently press on sandwich so pieces adhere. Cover the edges with a light coat of mayonnaise. Now roll the edges in parsley. You want a generous coating of parsley to get that herbal flavor balanced against the onion.
When I made these for our staff, Helen and I added a few nasturtiums for the photo. I came by a few minutes later to see only a few wilting nasturtiums remaining on the plate. Nasturtiums, I find are a good addition to these sandwiches when layered in with the onion but I wanted to give you the true James Beard onion sandwich.

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2 Responses

  1. This is a thing of beauty. I’m so going to try it. Great blogging. Thanks.

    Come to my blog and enter to win a $40.00 Gift Card from CSNStores.com. The odds are great since under 100 entries is usually about all I get on my blog. If you do, hope you win. Thanks, Keri

  2. Yum. Great idea and a feast for the eyes. Thanks! Lisa

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