We're not sure which Walla Walla winemaker deserves credit for this unique recipe, but we do know that Walla Walla Sweet Onions paired with Walla Walla Merlots are a wonderful combination. Easy to prepare, this recipe is terrific for large gatherings this Fourth of July holiday.
6 Walla Walla Sweet Onions
Reininger Merlot or Helix Merlot (1 -1.5 cups)
4-6 tbsp. Extra Virgin Olive Oil
Freshly Ground Black Pepper
Fresh Thyme Sprigs or chopped thyme (optional)
Cut the tops and bottoms from the onions to flatten them. Remove the skin and outermost layer of onions. Using a small knife, cut a reservoir into the center of each onion. Place each onion on a sheet of foil large enough to completely surround the onion.
Fill each onion reservoir – not quite to the top – with Merlot. Top with freshly ground black pepper and thyme. Drizzle olive oil over the tops of each onion. You may also wish to brush the sides of the onion. Wrap each onion tightly in foil, adding a second layer over the first.
Place the onions on the barbecue and cook about 30 minutes over medium high heat. You can test doneness by squeezing. Remove from the grill when they are soft.
Carefully remove the foil – they will be steaming hot – and serve one whole onion per guest.
Note: Onions can be prepared slightly ahead of time, as they will remain hot for some time if they are left in their foil packets.
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.