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Whole-smoking onions in your spent coals yields a silky, smoky and deep-golden interior. Here, the tender onion is mixed into a sweet and tangy dressing that would be delicious on grilled vegetables and meats. Slideshow:  More Salad Dressing Recipes 

Anna Painter
June 2016

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Recipe Summary

active:
10 mins
total:
4 hrs
Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • When the embers in your grill are beginning to die down, carefully tuck in the onions at the edge. Cook until charred and tender throughout, at least 3 hours, depending on the volume and heat of your embers. Let cool completely, then scoop the tender, smoky flesh out of the charred skins (you should have about 1/2 cup). Finely chop the onion flesh.

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  • In a medium bowl, whisk the smoked onion with the vinegar, mustard and sugar. While whisking constantly, slowly drizzle in the oil until emulsified. Season with salt and pepper.

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