Onion Salad Dressing Recipes

Steps:

• Whisk all ingredients together; chill in a cruet at least 2 hours.
• Shake well before serving over salad greens.

Steps:

• In a small saucepan over moderate heat combine vinegar, sugar, Worcestershire and pepper. Allow sugar to dissolve in vinegar and liquids to come to a bubble. Remove sauce from heat and whisk in tomato sauce, then extra-virgin olive oil. Let dressing stand.
• Arrange sliced tomatoes and onions on a serving platter. Season tomatoes and onions with salt, to taste Pour dressing over the tomatoes and onions and garnish with chopped parsley.

Steps:

• Place the Caramelized Onion Dip in a blender. Add the buttermilk, parsley, 1/2 teaspoon salt and some pepper and blend until smooth. Season with additional salt and pepper, if necessary.
• Drizzle over the iceberg wedges. Serve immediately.
• Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly.
• Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold.

Steps:

• For the green onion dressing: Heat a grill. Drizzle 1/2 teaspoon of olive oil over the white portion of the green onions. Place the white bottoms of the green onions on the hot grill and grill until they are slightly softened and charred. Put the grilled whites of the green onions, the green onion tops, garlic, white wine vinegar, Dijon mustard and remaining olive oil in a blender, puree until smooth. Transfer the mixture to a bowl and stir in the sour cream. Season the dressing with salt, and black pepper, to taste. Set the dressing aside.
• For the pasta salad: Heat a grill. Place the cooked pasta in a large bowl, toss with 2 teaspoons of vegetable oil. Drizzle the remaining 1 teaspoon of vegetable oil over the red onion rings and season with salt.
• Place the red onions on the hot grill and grill until softened, approximately 10 minutes, remove the onions from the grill. Coarsely dice the grilled red onions. Add the chopped red onions, red pepper, yellow pepper, orange pepper, chopped parsley, and green onion dressing to the pasta. Mix to incorporate all ingredients. Season the pasta with salt, and pepper, to taste. Garnish with toasted coconut.

Steps:

• Combine the onion, garlic and papaya seeds in the container of a blender or food processor. Blend until smooth. Add the sugar, mustard, lemon juice, vinegar and mayonnaise; puree until blended in. Set to low speed and pour in the vegetable oil in a thin stream. Chill and serve with fresh salad greens.

Steps:

• Separate onions into rings and place in a large bowl; pour water over onions. Let stand 1 minute; drain. Add cucumbers. , In a small bowl, combine the yogurt, lemon juice, salt, pepper, Worcestershire sauce, vinegar and dill if desired; mix well. Pour over onion mixture; toss to coat. Chill until ready to serve. Sprinkle with parsley. Serve with a slotted spoon.

Steps:

• Blend all the ingredients in a blender of food processor.
• Chill before serving over salad.

Steps:

• Fill 1-quart jar half full of finely chopped onions. Add salt, black pepper, dry mustard and paprika. Let stand 10 minutes, shaking or stirring a few times. Add sugar and vinegar. Finish filling jar with salad oil. Mix thoroughly.

Steps:

• Mix together vegetables, lime juice and cilantro leaves.
• Refrigerate for at least an hour to allow flavours to meld.
• Serve with poppadoms or nan bread as a side dish to curries.

Steps:

• Slice the onions very thin and place them in a plastic or glass dish.
• Combine the vinegar, water, sugar, and salt.
• Mix well to dissolve the sugar and salt.
• Pour over the sliced onions and mix well.
• Put a plate on top of the onions and set a weight on it.
• A plastic bottle of oil and vinegar works well.
• Let the onions sit on the counter all day- overnight is best.
• Drain the onions (You will wonder where all the liquid came from!).
• Combine the dressing and celery seed and toss with onions.
• Put in a serving bowl and serve.

Steps:

• Place all ingredients into a blender and process until very smooth.

Steps:

• MAKE AHEAD: Mix all ingredients except onion in a jar and shake, then add onion, stir and store in fridge.
• OPTIONAL: If you prefer, you can saute the onion slightly before mixing up the salad dressing.
• WHEN NEEDED: Either take out of fridge an hour ahead or place in microwave for 10 seconds to loosen up.
• TO SERVE: Stir dressing, then with a slotted spoon, scoop out some of the onion and place on the salad. Seems like that carries along with it enough dressing for tossing the salad. Amount of onions scooped will depend on the size of the salad.
• LATER: If all the onion gets used up before the dressing is gone, just add more onion and cheese.

Steps:

• In a blender, combine the vinegar, sugar, onion, celery salt, mustard, and black pepper and process until smooth. With the blender on its lowest speed, gradually add the oil in a steady stream until the dressing is thickened. Transfer to a jar or sealable container and store in the refrigerator for up to 2 weeks.

Steps:

• Peel and wash your onions.
• Thinly slice them.
• Put them in a large bowl, and cover with the sugar.
• Cover it tightly with a lid or plastic wrap and let sit for a 2 to 3 days.
• Decant the resulting liquid into a clean jar or bottle (I use a recycled wishbone salad dressing bottle).
• Discard the onions and sugar (or use in a recipe if you can find one suitable).
• Repeat this until you get the amount of desired liquid.
• You can also add other spices, etc if you wish.
• Serve cold over salad. Enjoy.
• The serving size is guesstimated so you may have more or less.
• Note: This all depends on the sizes of your onions and your sweet tooth. You can add sugar but don't decrease it. If you want to use larger onions, add 1/2 c to 1 c more sugar per onion depending on taste. If your large onions happen to be walla walla's or vidalias wich are both naturally very sweet, don't add more than the reccomended amount of sugar unless you want it super sweet.

Steps:

• In a blender, combine the vinegar, sugar and onion; cover and process until smooth. Add the seasonings; cover and blend well. While processing, gradually add oil in a steady stream until dressing is thickened. Store in the refrigerator.

Steps:

• Place the tomato, onion, mayonnaise, cider vinegar, lemon juice, balsamic vinegar, and garlic into a blender. Cover, and puree until smooth.