Sweet Onion Salad Dressing
Grating and cooking the onions briefing is the secret to this outstanding and versatile salad dressing. Use it as a dipping sauce for French fries, or marinade for chicken, pork, or fish.
Servings: 12
Calories: 95kcal
Cost: Varies
Ingredients
- 1 cup sugar See NOTES
- 1 tspn salt
- ¼ tspn dry mustard See NOTES
- ¼ tspn celery seed
- 1 medium sweet onion, grated like Vidalia, Walla Walla,
- 2 tbsp vegetable oil
- ½ cup vinegar See NOTES
Instructions
- Combine sugar, salt, mustard, and celery seed in a small saucepan.
- Stir in vinegar, oil, and grated sweet onion. Set pan over medium heat. Heat and stir until the sugar is completely melted.
- Cool and serve. Or use warm.
- Store in the refrigerator in a covered container for up to two weeks
Notes
- In place of the dry mustard you can use 1 to 2 teaspoons of prepared grainy mustard or a Dijon mustard.
- Add a clove of finely minced garlic to the pan with the onions.
- Puree the entire salad dressing in a high-speed blender.
- The recipe calls for vinegar—use white wine vinegar, rice vinegar, or apple cider vinegar. Red wine or balsamic vinegar would be overpowering.
- If you wish to reduce the sugar, you can go as low as 1/2 cup. Or substitute the sugar with 1/2 cup honey instead.
- You can use any neutral vegetable oil such as canola or even straight olive oil if you like, but if you use extra virgin olive oil the taste of the oil will be more pronounced.
- Cool and refrigerate, or serve as a warm dressing.
Nutrition
Serving: 1tbsp | Calories: 95kcal | Carbohydrates: 19g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 35mg | Potassium: 34mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg