search saves

Onion Salad Dressing

This is a great dressing for anyone who loves onions. It's originally from the R.S.V.P. Letters to the Editor section from an April 1983 issue of Bon Apetit. The recipe was requested from the Izaak Walton Inn in Glacier National Park, Montana. This is best if made several hours before using, to allow the flavors to thoroughly blend.

Ready In:
15mins
Yields:
Units:

ingredients

directions

  • Combine all ingredients except oil in blender and mix well, stopping as necessary to scrape down sides of container.
  • With machine running, gradually pour in oil, blending until dressing is creamy.
  • Transfer to container with tight-fitting lid and refrigerate before using, allowing flavors to blend.
  • Whisk or shake if dressing separates upon standing.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Leslie in Texas
Contributor
@Leslie in Texas
Contributor
"This is a great dressing for anyone who loves onions. It's originally from the R.S.V.P. Letters to the Editor section from an April 1983 issue of Bon Apetit. The recipe was requested from the Izaak Walton Inn in Glacier National Park, Montana. This is best if made several hours before using, to allow the flavors to thoroughly blend."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. gmerritt
    This is the best salad dressing I have ever made. We first tasted it on a dinner salad at the Izaak Walton Inn 20 years ago and later I found the recipe in a cookbook in the Inn's gift shop. I have been making ever since and everyone asks for the recipe. If you want to lower the calories you can use 4 packets of Truvia (stevia) sugar substitute in place of the sugar.
    Reply
  2. Leslie in Texas
    This is a great dressing for anyone who loves onions. It's originally from the R.S.V.P. Letters to the Editor section from an April 1983 issue of Bon Apetit. The recipe was requested from the Izaak Walton Inn in Glacier National Park, Montana. This is best if made several hours before using, to allow the flavors to thoroughly blend.
Advertisement