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Strawberry Caramelized Onion Vinaigrette

Juicy red, ripe strawberries. Creamy, caramelized onions. Both craft a sweet-tart vinaigrette for all your AIP, Whole30 & Keto salad dressing needs. Makes about 1 & 1/2 cups.

Course condiment, dressing, Salad, sauce, vinaigrette
Cuisine AIP, allergy friendly, American, autoimmune protocol, coconut free, dairy free, egg free, French, gluten free, keto, Paleo, whole30
Keyword aip, caramelized onion, dressing, keto, paleo, strawberry, vinaigrette, whole30
Prep Time 5 minutes
Cook Time 20 minutes
Cooling time 10 minutes
Total Time 35 minutes
Author Samantha

Ingredients

CARAMELIZED ONION:

  • 2 tsp butter (for AIP and Whole30: sub refined olive oil)
  • 1/2 sweet onion, halved then thinly sliced

VINAIGRETTE:

  • 1/4 cup strawberries quartered
  • 3 Tb white wine vinegar -or-apple cider vinegar
  • 1 Tb honey, optional (for Whole30 and Keto: omit)
  • 1 large clove garlic
  • 1 to 2 tsp Himalayan salt, or to taste…I like mine pretty salty, it makes veggies yummier!
  • 1 tsp onion powder
  • 1 pinch ground cayenne pepper (for AIP: sub 1/4 tsp ginger powder)
  • 1/2 tsp dried tarragon
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1/4 cup extra virgin olive oil
  • 1/2 cup refined avocado -or- refined olive oil
  • 1 to 4 Tb water to thin, if desired

Instructions

  1. Heat a small cast iron skillet over medium heat for 5 minutes. When hot, add butter/oil to melt.
  2. Add onions and stir. Cook, stirring occasionally, for about 5 minutes until beginning to brown.
  3. Turn heat to low/medium-low and cook for about 10 minutes more, stirring occasionally to prevent scorching. Onions are ready when they are soft, golden, and translucent.
  4. Transfer onions to a plate and cool 10 minutes.

  5. To a high-speed blender, add onions, strawberries, vinegar, honey (if using), garlic, salt, onion powder, pepper/ginger, herbs and extra virgin olive oil. (You'll use the refined oil in a moment, but not just yet.)

  6. Blend on medium-high for 30 seconds or until mixture is very smooth.
  7. Keep blender running, then slowly drizzle in the refined oil in a steady stream. Vinaigrette will emulsify and become "creamy."

  8. If mixture is too thick to your liking, blend in 1 Tb water at a time until desired consistency.

  9. Taste and adjust seasonings, tartness, and sweetness if desired.
  10. Store in an air-tight jar up to 2 weeks in the fridge.

  11. Contents may settle and separate, so give the jar a good shake before opening.

Recipe Notes

You may also use an immersion blender instead of a high-speed blender. Simply layer the ingredients in the order listed in a wide-mouth jar. Gently plunge the blender head to the bottom of the jar then turn it on high, keeping the head at the bottom of the jar as it blends. When mixture is starting to appear smooth about half-way up the sides of the jar, begin to slowly pull the blender head up. When you reach the top, plunge a few times to get all the oil to emulsify into the vinaigrette.

 

Goodies used in this recipe:

White Wine Vinegar

Refined Avocado Oil