Larry's Favorite - Walla Walla Sweet Onion Salad

• 2    Walla Walla Sweet Onions thinly sliced
• 4    Cucumbers thinly sliced
• 1    Cup mayonnaise
• 2    Tbls. white vinegar
• 1    Tbls. of sugar

Separate sliced onions into rings and combine with cucumber in a large bowl.   Combine remaining ingredients and beat until smooth.  Pour sauce over onions and cucumbers and mix thoroughly.  Cover and refrigerate at least 1 hr.  Serve well-chilled.

Jarrod's Walla Walla Sweet Onion Rings

• 1    Large Walla Walla Sweet Onion
• 12  oz Beer (light or dark)
• 1 1/3 Cup all purpose flour
• 1 tsp. Salt
• 1 1/4 tsp. Baking Powder
• 2 1/2 tsp. sweet Basil leaves

Peel and cut onion into 1/4-inch slices and separate into rings.

Heat oil (1 inch deep) to 375 degrees in a large skillet. Beat remaining ingredients with rotary beater until smooth. Dip each ring into batter, letting excess drip into bowl.

Fry a few onion rings at a time in hot oil until golden brown, turn once, drain.

Barbecued Sweet Onions

• 1 Arbini onion, peeled and quartered
• 1 Small Lemon, quartered
• 2 Teaspoons Parsley
• 2 Tablespoons Butter
• Lemon Pepper

Place onion in iron skillet or on aluminum foil large enough to make a sealed pouch. Squeeze lemon over onion and include lemon pieces with onion. Sprinkle parsley over onion and lemon. Add butter. Season with lemon pepper to taste. Place skillet or pouch on barbecue. Cook over medium heat until onion is soft. (about 15 minutes) Optional: Sprinkle parmesan cheese over cooked onion prior to serving.

Sealed pouch may be baked in 350 degree oven for 20 minutes.

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