If sweet onions are your thing, you better get a move on: Walla Walla onion season is soon phasing out. Sweet onion lovers know firsthand that this member of the allium family has a short life span; they've got a higher water content than their 'storage' cousins and as a result, spoil more quickly. But more water means a juicier and more tender onion, with less 'bite,' more 'sugar.' Once cooked, a sweet onion loses its distinct characteristics and although delicious, is indistinguishable from a storage onion. To truly experience the essence of a sweet onion is to eat it raw -- thinly sliced or grated, with a few squeezes of fresh lemon, and salt. We love them with tomatoes, peppers, cucumbers and olives in a Greek-style salad, for starters. Or on a tomato sandwich, with a drizzle of olive oil, with a handful of romaine or Bibb lettuce, or with a a few cups of chopped basil or parsley, corn kernels and peaches. Hurry! Mother Nature doesn't wait.