Sweet Onion Vinaigrette Recipes

SWEET ONION VINAIGRETTE

Steps:

• In food processor puree everything but the onion. Pour into a bowl and let stand at room temperature for 1 hour so that flavors blend.
• In mean time grill onion slices.
• Add onion slices to vinaigrette and serve at room temperature over grilled veggies.

SWEET ONION VINAIGRETTE

Steps:

• Whisk together all ingredients except oil.
• Gradually add oil in a slow, stedy stream, whisking constantly until smooth.
• Cover and chill 30 minutes or more or until ready to serve. Great over salads and also roasted vegetables, fish, meat, rice, etc.

SWEET POTATO HASH BROWNS WITH GREEN ONION VINAIGRETTE

Steps:

• For the vinaigrette: Combine the onions, vinegar, mustard and a few tablespoons of cold water in a blender and blend until smooth. With the motor running, slowly add the olive oil and continue to blend until emulsified. Add the honey and some salt and pepper and pulse a few more times to combine.
• For the hash browns: Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saute pan over medium heat. Add the onions and a pinch of sugar and cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Season with salt and pepper.
• While the onions are caramelizing, put potatoes in a medium pot of cold, salted water. Bring the water to a boil and cook until nearly tender but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes. Drain through a colander and then drain on paper towels.
• Heat the remaining butter and oil on a cast-iron griddle or in a skillet over medium-high heat. Add the potatoes and cook, pressing firmly with a spatula, until the underside is golden brown, about 5 minutes. Add the caramelized onions and a drizzle of the green onion vinaigrette and toss to coat. Transfer the hash to a platter and drizzle with the remaining green onion vinaigrette.

ONION VINAIGRETTE SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. In a salad bowl, combine greens and vegetables. Drizzle with dressing and toss to coat. Store any leftover dressing in a refrigerator.

HONEY APPLE CIDER VINAIGRETTE

Steps:

• Combine apple cider vinegar, lemon juice, honey, mustard, salt, garlic powder, onion powder, oregano, and pepper in a small jar. Place lid on tightly and shake until ingredients are well combined. Pour in olive oil, and shake jar again to combine.
• Use immediately or keep extra stored in the fridge. Shake jar again before using.

SPRING ONION VINAIGRETTE

Steps:

• Place all ingredients in a small bowl and whisk until well combined.

GREEN BEANS WITH SWEET ONION VINAIGRETTE

Steps:

• Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.
• Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry.
• Whisk oil and parsley into onion mixture, then toss with beans.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07