Sweet onion dressing with roasted garlic
An easy vinaigrette that roasts sweet Vidalia onions along with garlic to create a sweet, mellow salad dressing.
Servings: 8 servings, 2Tbs per serving
Calories: 85kcal
Ingredients
- 1 sweet onion like Vidalia or Walla Walla
- 4 cloves garlic with skin on*
- ¼ cup olive oil
- 3 Tbs apple cider vinegar
- 1 Tbs honey
- 1 Tbs Dijon mustard or stone ground
Instructions
Roast onions & garlic
- Heat oven to 425℉
- Onions: Cut ends off onions and peel them. Cut in half across the equator. Brush liberally with olive oil and place on roasting pan.
- Garlic: Separate cloves of garlic and brush with oil. Leave the skin on (or they will burn). If you don't have the skin on, brush with oil then wrap in foil. Place on roasting pan.
- Roast garlic and onions until the edges char - if some are done early, take those ones out and return the rest. It should take about 45 minutes, but check after 25 minutes to be safe.
Make the dressing
- Add to blender: Remove the garlic from the skins by squeezing them. Roughly chop the onion or pull it apart. Put the roasted onions, only 1 garlic clove, and the remaining ingredients (including olive oil) in a blender. Process into a smooth sauce.
- Taste, add more garlic if you want, and season with salt and pepper.
Thin as needed
- Add a tablespoon of olive oil and/or vinegar to the blender to thin the dressing down (if you want it to be thinner).
Notes
Mustard: use Dijon or Stone Ground mustard because they are much better at emulsifying the salad dressing than regular yellow mustard. That's because they contain more mustard seed parts, which are the emulsifiers.
Keep the dressing thick for use on sandwiches and chicken strips.
Store the vinaigrette in the fridge for a week, or freeze leftovers.
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Nutrition
Serving: 2Tbs | Calories: 85kcal | Carbohydrates: 5g | Fat: 6g | Sodium: 25mg | Potassium: 55mg | Sugar: 4g | Vitamin C: 2.5mg | Calcium: 11mg | Iron: 0.2mg