Light Sweet Onion Dressing

A bowl of mixed salad greens drizzled with creamy sweet onion dressing.

Prep Time 10

Cook Time 15

Total Time 25

Servings:6 servings

Author: Lori Rasmussen, My Quiet Kitchen

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.

Yield: makes 18 fl. oz. (2¼ cups); serving size is approx. 6 Tablespoons

Ingredients
US Customary | Metric

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

Store dressing in the refrigerator and use within 5 to 6 days.

Nutrition

Calories: 65kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 0g