Vidalia Onion Salad Dressing
If you like garlic and onion, try substituting minced garlic for the Herbes de Provence in this recipe.
INGREDIENTS | MAKES 1 QUART
- 2 cups Splenda or granulated sugar
- 2 teaspoons onion powder
- 2 teaspoons dry mustard
- 2 teaspoons celery seed
- 2 teaspoons Herbes de Provence
- ½ teaspoon sea salt
- ½ teaspoon coarsely ground black pepper
- 1 large Vidalia onion, grated very finely and dried
- 4 tablespoons extra-virgin olive oil
- 2 cups white vinegar
- ½ cup aged balsamic vinegar
In a small saucepan, stir together first seven ingredients. Add grated Vidalia onion.
Add the extra-virgin oil and vinegars; whisk together to blend.
Heat on medium 3–4 minutes, stirring constantly.
Ladle hot dressing into sterilized jars. Remove air bubbles. Wipe rims; cap and seal.
Process in water-bath canner 15 minutes.
Onions are an ancient vegetable, but the Vidalia variety has only been around for about seventy years. In 1931, a Georgia farmer named Mose Coleman discovered his onions were sweet. He took his unique onions to the farmers market during the 1940s, boosting their popularity. Now Vidalias are so popular they have their own festival.