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
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