This sweet onion vinaigrette recipe mixes up in the blender in just 5 minutes. With six simple ingredients, it’s an easy dressing that can top just about any salad.
The Best Onion for a Vinaigrette
The traditional vinaigrette uses minced shallot. But if you’re making a sweet vinaigrette there are better options. Sweet onions have less of that pungent sulfur flavor found in most onions. This allows the sweet flavor to be front and center.
Maui onions are my favorite sweet onion, and appear around early spring, but if you’re lucky, you’ll find them at other times of the year. Vidalia onions are another great option but they are generally a spring and summer onion.
Finally, the year round, more reliable option is the generic sweet onion. It looks much like a brown or yellow onion but is milder in flavor.
The flavor of this vinaigrette may vary based on the type of sweet onion you use. The recipe card includes instructions that will help you adjust the flavor if you feel like it’s not just right. For more in-depth info on making a vinaigrette to your taste, see my post, the correct ratio for a vinaigrette.
Vinaigrette in the Blender
Mixing a vinaigrette with the blender makes it incredibly fast and easy. Since this recipe uses fresh chopped onion, the blender makes quick work of liquefying it and mixing it with the rest of the ingredients.
The blender also does a great job of forcing the oil and vinegar to stay combined for longer than your average vinaigrette. It makes it a little foamy and creamy. A high-powered blender like a Vitamix is not necessary. I used my mini countertop blender with excellent results.
There are just six ingredients in this recipe. The onion adds quite a bit of flavor and simply needs to be balanced with some sweet, sour and salty ingredients
Extra virgin olive oil is the best oil for this vinaigrette. The flavor and richness are a good complement to the sweet onion. I recommend using a quality evoo like California Olive Ranch Oils.
Vinegar – I chose white balsamic vinegar for this vinaigrette because of its sweet flavor profile. I think it works best but if you don’t have white balsamic, white wine, champagne or apple cider vinegar can be used instead.
Using one of the substitutes will likely affect the flavor of the vinaigrette so follow the instructions in the recipe card to adjust the flavor if needed.
I always add a sweet element to my vinaigrettes. Just a small amount helps to balance the sour vinegar and slight bitterness of olive oil. I prefer agave because it incorporates easily. but if you prefer honey or sugar use those in equal amounts.
Finally, salt and pepper complete this vinaigrette. The salt will help tame and balance the bitterness of the olive oil and onion.
5 Minute Sweet Onion Blender Vinaigrette
- ½ c roughly chopped sweet onion (¼-½ of a medium sized onion)
- ¼ c white balsamic vinegar – white wine, apple cider or champagne vinegar can be substituted
- 2-3 tsp agave or other sweetener
- ⅛ tsp salt
- 2 pinches finely ground black pepper
- ¾ c extra virgin olive oil
- Place the chopped onion, vinegar, 2 tsps of the agave, salt and pepper in the bowl of your blender.
- Blend on high for 15 seconds or until the onion is liquefied.
- Add the oil and blend on high for 10 seconds more.
- Taste. The flavor will vary depending on the onion and the oil you use. Here's how to adjust the flavor if needed.Is it too bitter? Add a pinch of salt an 1/2 teaspoon more of sweetener.Is it too sweet? Add more vinegar 2 teaspoons at a time.Is it blah? Add 2-3 pinches salt and 1/2 tsp sweetener.See my post the correct ratio for a vinaigrette for more info on making a vinaigrette to your taste preference.
- Transfer to a bottle or jar and refrigerate. The olive oil will likely solidify when chilled. Place in the microwave and heat for 10-15 seconds to bring it to room temp or take it out 30 minutes before using.
- This dressing will stay fresh for at least 1 week.