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The Kitchn recipe producer Jan Valdez recommends blending a whole sweet onion into homemade salad dressing, based on a recipe from Sheldon Simeon’s Cook Real Hawai’i. Valdez says the onion helps the oil and vinegar combine and adds sweetness; these are her recipe observations, not a reported controlled comparison.
The Kitchn recipe producer Jan Valdez has shared a homemade salad dressing method built around an unexpected, inexpensive ingredient: a whole sweet onion. Inspired by a recipe in Sheldon Simeon’s Cook Real Hawai’i, Valdez says blending the onion with oil, vinegar, mustard and seasonings makes a sweet-tangy dressing with a creamy texture.
Valdez writes that the whole onion stood out while she was reading Simeon’s cookbook. She had previously used minced shallots and grated garlic in vinaigrettes, but had not tried blending an entire onion into a dressing. The source identifies Maui, Walla Walla or Vidalia onions as suitable sweet onion options.
In Valdez’s account, the onion does two jobs: it contributes natural sweetness and helps the oil and vinegar blend into a more cohesive dressing. She describes the texture as surprisingly creamy, despite the recipe using no mayonnaise or yogurt. The other ingredients named in the report include apple cider vinegar, granulated sugar, Dijon mustard and celery salt, which Valdez says supplies a savory note.
Valdez says she substituted olive oil for the recipe’s neutral oil and liked the result. She also suggests trying different mustards or replacing some of the sugar with honey or maple syrup. Those are her variations and preferences; the report does not provide a side-by-side test or measurements for each substitution.
A Whole Onion Changes Dressing Texture
The idea gives home cooks a way to add body and sweetness to a vinaigrette without relying on dairy or mayonnaise. It may also make a homemade dressing appealing to people looking for a different texture from a basic oil-and-vinegar mixture, though the source does not make nutritional comparisons or claim the dressing suits every dietary need.
Valdez’s suggestions also show how one batch can be adapted for different meals. She says she served it with kale and apple and proposes it for Cobb-style salads, spinach with tart apples and walnuts, cabbage slaw, roasted vegetables or grain bowls. These serving ideas are practical recommendations from the writer, rather than results from a formal recipe evaluation.
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From Simeon’s Cookbook to Home Kitchens
The dressing idea came from Cook Real Hawai’i, a cookbook by chef Sheldon Simeon. Valdez says the book was already on her shelf and mentions having made other recipes from it, including kamaboko dip and one-pot chicken hekka. Her report focuses on her attempt to make the sweet onion dressing and her response to its flavor and texture.
The Kitchn article notes that the publication independently selects products and may earn a commission from purchases made through its links. It also says listed prices were accurate at the time of publication. The supplied report does not give a full ingredient list with quantities, preparation time or storage instructions, so readers would need the original recipe for exact directions.
““It calls for something I’ve never used in a dressing: a whole onion.””
— Jan Valdez, The Kitchn associate recipe producer
Recipe Measurements and Testing Details
The supplied source material does not include the recipe’s ingredient quantities or complete method, so the proportions needed to recreate the dressing are not confirmed here. It also does not specify how long the dressing keeps, whether it should be refrigerated, or whether it separates during storage.
Valdez’s description reflects her own cooking experience. The report does not give nutritional analysis, a blind taste test, or evidence comparing the dressing’s texture with other emulsified recipes. Her statements about the onion’s role and the flavor balance should be read as reported recipe observations, not universal guarantees.
Readers Can Try the Suggested Variations
The next step for readers interested in making the dressing is to consult the original Kitchn recipe for its full measurements and preparation instructions. Valdez’s article suggests starting with the recipe’s sweet onion, apple cider vinegar, sugar, mustard, oil and celery salt, then adjusting the oil, mustard or sweetener to taste.
For serving, Valdez recommends pairing it with greens and fruit or using it on slaw, roasted vegetables and grain bowls. The source provides no announced follow-up testing or new development; any further conclusions about preferred substitutions, storage life or nutrition remain open.
Key Questions
What is the inexpensive ingredient in the dressing?
The featured ingredient is a whole sweet onion. The Kitchn report names Maui, Walla Walla and Vidalia onions as examples.
What does the onion add to the dressing?
Valdez says the onion contributes natural sweetness and helps the oil and vinegar combine, giving the dressing a creamy texture without mayonnaise or yogurt.
What other ingredients are mentioned?
The report names apple cider vinegar, granulated sugar, Dijon mustard and celery salt, along with oil. It does not include quantities in the supplied material.
What can the dressing be served with?
Valdez says she used it with kale and apple. She also suggests Cobb-style salads, spinach with apples and walnuts, cabbage slaw, roasted vegetables and grain bowls.
Does the report give storage directions or exact measurements?
No. The supplied report excerpt does not state ingredient quantities, storage guidance or shelf life. Consult the original recipe for complete instructions.
Source: thekitchn.com
