This sweet onion dressing is creamy yet light, and uses both cooked and raw onion for deeper flavor with just the right amount of bite. Whether you use it as a dressing, dip, condiment, or sauce, it brings a delicious balance of acidity and sweet and savory flavors.
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About the Recipe
I was chatting with a neighbor recently about what I do for a living. When I told her that creating sauce and salad dressing recipes is kind of my thing, and more specifically, making them plant-based and more wholesome, her eyes lit up. Then she blurted out, "Ken's sweet onion!"
She explained that Ken's Steakhouse Sweet Vidalia Onion Dressing was a favorite of hers and her husband's, but in an attempt to eat healthier, they stopped buying it.
I wasn't familiar with the product, so she described the flavor and asked if I might be able to "work my magic" on it. I told her I'd do my best!
Now, I'm not claiming this is an copycat version of Ken's - far from it! This is more of an inspired-by situation.
This sweet onion dressing has a base of silken tofu, which gives it body and creaminess while keeping it lower in fat and calories than traditional salad dressings. And in order to keep the added sugar as low as possible, I decided to saute most of the onion, while adding just enough raw onion to give it that fresh onion bite.
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What You'll Need
- onion: A sweet variety like Vadalia or Texas Sweet is best, although even white onion works. You can easily adjust the sugar or cook the onion longer (or caramelize it), to impact the overall sweetness and pungency.
- silken tofu: I know this is an unusual spin on sweet onion dressing, but hey, it works! Plus, I kind of like knowing my salad dressing contains more protein than fat. I used Mori-Nu Soft Silken Tofu. You could also use the refrigerated type found near the produce section of the grocery store.
- vinegar: I used both apple cider vinegar and white wine vinegar, but feel free to experiment with this to suit your taste.
- sugar: For the most straight-forward, clean-tasting sweetness, I recommend using regular sugar. Agave nectar is a decent sub. I also tested the dressing with maple syrup, but the flavor didn't work well here.
- oil (optional): Adding just 2 or 3 of teaspoons of oil (while the blender is running), improves the consistency. If you prefer an oil-free dressing, it's fine to omit it. Choose a neutral-tasting oil. I used one from Algae Cooking Club.
How to Make Sweet Onion Dressing
First, cook the onion with a splash of water until softened. This removes some of the bite (personally, I also find it easier on the tummy since too much raw onion can cause heartburn).
Next, combine everything except the oil in a blender, and blend until smooth. With the blender running, slowly pour in the oil.
TOP tip
Taste and Adjust
This is a flexible, forgiving kind of recipe. Be sure to taste as you go, and adjust the sweetness, salt, tang, and onion to your liking.
Ways to Enjoy It
The sweet onion flavor is more versatile than you might expect! Besides salads, it's a fantastic sauce and condiment for everything from baked potatoes and grain bowls, to tacos and burgers.
Spread on homemade veggie burgers and sandwiches. Use it as a dip for french fries or a vegetable tray and anything else you can dream up!
More Creamy Salad Dressings
Recipe
Light Sweet Onion Dressing
Equipment
Ingredients
- 1½ cups chopped sweet onion, divided - such as Vidalia; about 1 medium
- 10 ounces silken tofu - soft
- 2 tablespoons apple cider vinegar
- 1 teaspoon fine sea salt
- 2-3 teaspoons white wine vinegar - or white distilled
- 2 teaspoons sugar - or agave nectar
- black pepper - to taste
- 1 tablespoon neutral oil - optional; I used algae oil
Instructions
- Preheat a saute pan over medium-low heat. Reserve ¼ cup of the chopped onion and set aside. Cook the other 1¼ cups onion with about ½ cup water until softened, 15 minutes. If the pan dries out during cooking, add another splash of water.
- In a blender, combine the cooked and raw onion, silken tofu, apple cider vinegar, salt, and lesser amounts of sugar and white wine vinegar. Blend until smooth. Taste for seasoning and add the black pepper plus more of whatever you like. With the blender running, slowly pour in the oil, blending for about 20 seconds or until emulsified.
- Transfer the dressing to a jar and refrigerate until ready to use.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Rose says
Yummy!! I saw this and HAD to make it already. It is so good! I love the balance of a little sweetness and a little acidity. It is prefect as a dipping sauce too. Thank you, Lori!
Jen says
Another winner! I also appreciated using silken tofu to make the dressing more nutritious (I used the refrigerated kind).