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Sweet Onion Vinaigrette

This recipe comes from Louisiana Cooking where Vidalia onions are recommended.  Coming from the south, Vidalia's have always been my favorite sweet onion, but if you can't find them any sweet onion will do.  I recommend leaving this in the fridge for a day (or more) before using.  This gives the flavors a chance to meld.  When chilled the vinaigrette can thicken and be slow to pour out so you might want thin it out with a little milk or plain yogurt.

~ cup   sweet onion, diced
1 teaspoon   dry mustard
2 teaspoons   poppy seeds
1 teaspoon   paprika
1-2 cloves   garlic, smashed
cup   granulated sugar
2 tablespoons   honey
cup   red wine vinegar
1 cup   vegetable oil

Add all ingredients, except the vegetable oil, to a blender.  Blend on high speed while slowly adding the oil in a steady stream.  Scrape down the sides of the blender then continue to blend for 2-3 minutes.  Yum!

 

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