Smoked Onion Dressing

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.

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.