This is a lovely hearty, almost meaty dressing. I love it to dress a salad of warm lentils but it’s also good on leaves. This one keeps well in the fridge which is just as well since it takes a while to make. I LOVE how the onions soak up the vinegar and give little acidic bursts of freshness.
takes: 20 minutes
makes: about 1 cup, serves 2 as an accompaniment
1 onion, finely chopped
250mL (1C) olive oil
60mL (1/4C) sherry or other wine vinegar
1. Heat oil in a small saucepan and add onion. Simmer over a low heat until onion is soft but not brown. About 10 minutes.
2. Remove from the heat and add vinegar and season.
3. Allow to sit for at least 10 minutes before using for the onions to soak up the vinegar.
balsamic onions – use balsamic vinegar instead of the sherry vinegar.
herby – add in a handful of thyme, oregano or flat leaf parsley leaves at the end.
salads – use instead of your regular salad dressing on green leaves.
sauce – brilliant as a sharp sauce with grilled or pan fried meats such as lamb, beef or chicken.
Absolutely. Takes about 20 minutes.
Storage Best Practices
Store in a glass jar. Will keep in the fridge for 4 weeks or so. Can be frozen for up to 12 months.
Waste Avoidance Strategy
onion, oil, vinegar – pantry.
Problem Solving Guide
bland – season more generously with salt and next time consider using a better quality olive oil.
too vinegary – it’s meant to be quite punchy but if it’s too much add a little extra olive oil to balance.