Walla Walla sweet onion rings

Washington State includes seven unique physiographic regions, according to the Washington State Department of Natural Resources. The western Washington region, which is influenced by the Pacific, experiences significant yearly rainfall and mild temperatures. On the other side of the Cascade Mountains, in contrast, in far eastern Washington, the weather is dry and nearly desert-like. According to the website, the region grows more than 300 different fruits and vegetables, including crisp, sweet Walla Walla onions, in nutrient-rich, volcanic soil. Despite not being native to the state, Washington has adopted the onion, designating it as the state vegetable in 2007.

According to Sweet Onions.org, a small group of growers harvests 400 acres of sweet onions in the Walla Walla Valley every summer. According to The Seattle Times, the region's seasonal environment, which sees scorching summer days give way to cold evenings, and its low-sulfur soils are responsible for the onions' success. These elements result in a softball-sized mild-flavored Walla Walla onion that has exceptional crunch and uncommon sweetness. Burgerville, a local fast food restaurant, chooses to fry them instead of serving them raw, as many Washingtonians prefer to do. The sweet onion is cooked in a way that brings out its caramelized flavor while keeping the vegetable incredibly crunchy and crispy.