The Kula onion is a granex hybrid variety grown in the volcanic mountainous regions of Kula, Maui. It is named for its growing region versus its variety, much like European wines are labeled for where they are grown versus their varietal. If a Kula onion isn't grown in Kula, many growers believe it should not be called a Kula onion. In fact, they are trademarked "Kula Grown".

Kula onions have a stout globular shape with a pale golden peel and a crisp, juicy white flesh. Their flavor is mild and sweet as they lack the sulphuric compounds of common onions. Their sweetness can also be attributed to the warm island weather and the rich red volcanic soil in which they grow in.

Serving Ideas

Although they can and should be eaten raw, the sweetness of a Kula onion should also be utilized in various applications to enhance its sweetness or to impart more complex flavors. Kula onions can be dry-roasted, sautéed, grilled, caramelized or braised. Complimentary ingredients include butter, cardamon, celery, chicories, cloves, curry, foods cooked over a wood-fire, especially chicken, steak and pork, foods rich in umami such as mushrooms, yeasty breads, seaweed, ripe cheeses and braised meats, roasted nuts, asparagus, pineapple, shelling beans, smoked fish, pickled vegetables, citrus and chiles.

Geography/History

Kula onions grow on the upper slopes of the dormant volcano, Mount Haleakala. Their growing season is earlier than most sweet onion varieties so they are typically the first sweet onion to appear in Spring.

Seasons/Availability

Kula onions are available in the early spring through early winter.