Sweet-Onion Vinaigrette

½ pound sweet onions such as Vidalia, chopped

1½ cups salad oil, divided

¾ cup rice-wine vinegar

1½ teaspoons dry mustard

1½ teaspoons honey

Salt and pepper to taste

In a large skillet over low heat, cook the onions in ½ cup oil until soft and translucent, about 15 minutes, being careful not to brown. Let cool.

Process the onions and all the remaining ingredients together in a blender or food processor. Store in a sealed container in the refrigerator for up to three days. Shake before using.

Makes about 2½ cups.

Chef Louis Pignotti, O'H American Grill, Hyatt Regency O'Hare, Rosemont