Walla Walla Sweet Onion Soup

• 6 - 8 Walla Walla Sweet Onions (chopped)
• 2 tablespoons butter or margarine
• 1 cup of cream (or half & half, milk or skim milk)
• 1 cup of chicken stock, beef stock or vegetable stock (optional)

Preheat large saucepan on medium heat. Add butter or margarine and stir Walla Walla Sweet Onions until they are coated with butter. Cover and reduce heat to simmer for 1 hour. Remove lid and you'll find that the Walla Walla Sweet Onions have released their naturally sweet "nectar." Add cream or your choice of milk and stock (optional) and simmer uncovered until the soup has obtained the thickness and texture you prefer. For richer soup, use less additional liquid.

Season with herbs or salt and pepper if desired. However, the Walla Walla Sweet's pure flavor is the highlight of this dish.

Yield: 4 to 6 servings

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Walla Walla Sweet Cream Onion Soup

• 4 Walla Walla Sweet Onions, thinly sliced
• 3 tablespoons margarine
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 cups chicken broth
• 1 cup milk
• 1/2 cup heavy whipping cream
• 3 egg yolks, beaten
• 1 1/2 teaspoons paprika
• Ground black pepper to taste
• 1/8 tablespoon hot pepper sauce
• 2 tablespoons chopped fresh parsley

In a saucepan, melt butter or margarine over medium heat. Add Walla Walla Sweet Onions: saute until golden brown, about 10 minutes.

Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.

When Walla Walla Sweet Onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.

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Hearty Potato, Bacon, and Walla Walla Sweet Onion Soup

• 4 slices bacon, diced
• 2 tablespoons margarine
• 3 Walla Walla Sweet Onions, chopped
• 2 tablespoons all-purpose flour
• 4 1/4 cups water
• 1 cube vegetable bouillon
• 4 potatoes, cubed
• 2 egg yolks
• 1 1/3 cups sour cream
• 1 tablespoon chopped fresh parsley

In a large saucepan over medium high heat, saute the bacon for about 7 minutes, or until lightly browned. Reduce heat to medium, add the butter or margarine and Walla Walla Sweet Onions and saute for about 5 minutes, or until Walla Walla Sweet Onions are tender. Add the flour and stir well for one minute.

Remove saucepan from heat and gradually add the water, stirring well. Return to stovetop, raising heat to high. Add the bouillon and potatoes, bring to a boil and then reduce heat to low. Simmer uncovered for about 10 minutes, or until potatoes are tender.

In a small bowl, combine the egg yolks and the sour cream and mix together. Gradually add this mixture to the soup, stirring well. Heat through, but do not boil. Stir in the parsley just before serving.

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Chilled Tomato and Avocado Soup

• 1 ripe tomato, peeled and quartered
• 2 large avocados - peeled, pitted, and sliced
• 1 Walla Walla Sweet Onion, quartered
• 1 green bell pepper, chopped
• 1/4 cup fresh lemon juice
• 1 quart tomato juice
• 1 1/4 cups plain nonfat yogurt
• salt to taste
• 1/4 cup chopped fresh chives
• cayenne pepper to taste

Place tomato, avocados, Walla Walla Sweet Onion, green bell pepper, and lemon juice into the bowl of a food processor, and process until smooth. Pour in 1 cup tomato juice, and process to blend.

Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt. Chill for 2 hours.

Serve in bowls garnished with dollops of yogurt, chives, and a sprinkling of cayenne pepper.

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Gazpacho

• 2 Roma (plum) tomatoes, quartered
• 1 large cucumber, peeled and halved
• 1 Walla Walla Sweet Onion, peeled and halved
• 1 cup green bell pepper, diced
• 1 (4 ounce) jar diced pimento peppers, drained
• 2 (12 fluid ounce) cans tomato juice
• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 teaspoon hot pepper sauce
• 1 1/2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/2 cup croutons
• 1/4 cup chopped fresh chives

In a blender combine one tomato, half the cucumber, half the Walla Walla Sweet Onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.

In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).

Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.

Place remaining chopped tomato, cucumber, Walla Walla Sweet Onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.