Roasted Onion (or Garlic) Vinaigrette
Although it seems much too simple, this is a great dressing with a little sweetness and sharpness from onions or garlic. Don’t use both. Contrary to common practice, onions and garlic don’t go all that well together. Similar to the discord you get when you play two adjacent keys on a piano at the same time.
- 1/2 medium yellow onion, diced, or 2 heads garlic, peeled and chopped
- 3/4 cup olive oil
- 1/2 tsp. Creole seasoning
- 1/4 cup red wine vinegar
- Pinch salt
1. In an ovenproof pan with a lid, combine the onion with 2 Tbs. olive oil and the Creole seasoning. Cover and bake in a 225 degree oven for two hours. Cool to room temperature.
2. Add remaining olive oil, vinegar, salt, and pepper to taste. Stir well. This dressing can be stored, refrigerated and covered, for two weeks.
Makes about a cup.