The Walla Walla Sweet Onion harvest just ended, and now it's time to fill up our root cellars. And here's an easy, simple recipe that will use up some of those onions that can't fit in the cellar. Pairs perfectly with Merlot.
1 tbsp olive oil
2 ½ pounds Walla Walla Sweet onions, sliced
2-4 tbsp chopped fresh thyme
¾ tsp kosher salt
½ tsp black pepper
½ (14.1 -ounce) package refrigerated pie dough (such as Pillsbury)
¼ cup (1 ounce) crumbled feta cheese
¼ cup (1 ounce) shredded Swiss Cheese
1 large egg, lightly beaten
Adapted from Cooking Light, April 2011
Meet Abbie, our Marketing & Events gal. A self-described foodie and oenophile, this East Coast transplant has been exploring Walla Walla and learning about our winemaking processes. Read about her adventures at the winery and throughout Washington’s wine industry.