Best 12 Red Onion Vinaigrette Recipes

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Indulge in a symphony of flavors with our tantalizing Red Onion Vinaigrette, a culinary masterpiece that elevates any salad or dish to new heights. This versatile dressing combines the sharp, slightly sweet notes of red onion with a medley of zesty ingredients, creating a perfect balance of tanginess and richness.

Our collection of Red Onion Vinaigrette recipes offers a culinary journey that caters to diverse tastes and dietary preferences. From the classic vinaigrette, bursting with the essence of red onion, to a creamy rendition infused with avocado or tangy yogurt, each recipe brings a unique twist to this timeless dressing.

Whether you're a vegan seeking a plant-based option or a lover of bold flavors craving a spicy kick, our Red Onion Vinaigrette recipes have something for everyone. Explore the vibrant world of vinaigrettes and transform your salads, grilled meats, and roasted vegetables into culinary masterpieces with every drizzle.

Let's cook with our recipes!

GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE



Green Bean, Red Onion, and Roast Potato Salad with Rosemary Vinaigrette image

Categories     Salad     Blender     Olive     Onion     Potato     Side     Roast     Vegetarian     Rosemary     Green Bean     Summer     Vegan     Boil     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8 to 10

Number Of Ingredients 8

3 pounds red boiling potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish
1 red onion, halved lengthwise and sliced thin lengthwise
2 pounds green beans, trimmed and cut into 1-inch pieces
24 Kalamata or Niçoise olives, pitted and halved

Steps:

  • Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

GREEN BEAN, RED ONION AND GRILLED NEW POTATO SALAD WITH ROSEMARY VINAIGRETTE



Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 8

1/4 cup white wine vinegar
3 tablespoons fresh rosemary
3/4 cup extra virgin olive oil
1 pound small new potatoes, sliced in half
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 pound haricots verts
1 large red onion, finely sliced

Steps:

  • Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.

GREEN BEANS WITH RED ONION AND MUSTARD SEED VINAIGRETTE



Green Beans with Red Onion and Mustard Seed Vinaigrette image

Categories     Mustard     Onion     Side     Vegetarian     Green Bean     Summer     Healthy     Gourmet     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

3 tablespoons olive oil
2 tablespoons mustard seeds
1/3 cup red-wine vinegar
1 tablespoon sugar
1 medium red onion, thinly sliced
1 1/2 lb green beans, trimmed

Steps:

  • Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes. Transfer oil with seeds to a large bowl.
  • Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
  • Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes. Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
  • Have ready a large bowl of ice and cold water.
  • Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and plunge into ice water to stop cooking, then drain well.
  • Toss beans with vinaigrette and salt and pepper to taste. Serve at room temperature or chilled.

SMOKED SALMON & WATERCRESS SALAD WITH RED ONION-CAPER VINAIGRETTE



Smoked Salmon & Watercress Salad With Red Onion-Caper Vinaigrette image

Start with a salad of smoked salmon and watercress. Try to buy the commercial bagged watercress that already has been cleaned to speed things along, or you may substitute other mixed salad greens. (I like to make sure there are some bitter ones, such as radicchio and arugula, along with milder greens, such as butter lettuce or baby spinach.) Also, because this is such a simple salad, all the ingredients should be top-quality. So spring for the best smoked salmon you can find.

Provided by Ben S.

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Yield 8

Number Of Ingredients 9

3 tablespoons lemon juice
1 tablespoon rice wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
¼ cup drained capers
½ medium red onion, thinly sliced
½ cup extra-virgin olive oil
8 cups watercress (preferably the kind that's already trimmed, rinsed, bagged)
6 ounces smoked salmon, torn or cut into bite-size pieces

Steps:

  • Mix lemon juice, vinegar, mustard and a big pinch of salt and pepper to taste in a 1-quart Pyrex measuring cup. Add capers and onion; toss to coat. Slowly add oil, pushing onion aside and beating with a small whisk or fork to form a thick dressing.
  • Mix watercress and half the salmon in a large bowl. When ready to serve, pour dressing over watercress and salmon; toss to coat. Arrange on salad plates, garnishing each with remaining smoked salmon.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 2.2 g, Cholesterol 4.9 mg, Fat 15 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 500.6 mg, Sugar 0.5 g

ROASTED BEET, RED ONION, & GOAT CHEESE SALAD WITH HONEY-OREGANO VINAIGRETTE



Roasted Beet, Red Onion, & Goat Cheese Salad with Honey-Oregano Vinaigrette image

Deep, dark, ruby roasted beets soaked in honey-dijon oregano vinaigrette top a medley of spring greens. Add creamy, tangy goat cheese and a sprinkling of icy red onions, and that's all it takes to achieve salad nirvana.

Provided by Kare for Kitchen Treaty

Time 1h10m

Number Of Ingredients 10

1 pound beets (ends trimmed)
1/4 red onion (very thinly sliced)
8 cups spring greens and/or baby spinach (I like a mixture of romaine and oak leaf lettuces along with baby spinach)
4 ounces goat cheese (sliced into four coins)
2 teaspoons honey
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup olive oil
2 teaspoons fresh chopped oregano
Salt & pepper

Steps:

  • Preheat the oven to 425 degrees.
  • Scrub the beets with a vegetable brush and wrap each one in foil. Place on a cookie sheet to catch the juices and roast in the oven for about 50 minutes until tender.
  • Unwrap the beets and place them in a medium bowl. Cut into 1-inch pieces right in the bowl, touching the beets minimally as they'll stain your fingers and everything else (which is why it's easiest to cut them right in the bowl instead of on a cutting board).
  • Whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, and chopped fresh oregano. Season to taste with salt and pepper.
  • Pour half the vinaigrette over the beets and gently toss. Cover and chill in the refrigerator for at least an hour and up to 24 hours.
  • Swish red onion in a bowl of cold water and rinse to remove any bitterness. Add more water and a few cubes of ice. Refrigerate for an hour or so.
  • Toss greens in remaining vinaigrette and divide between four separate places. Top with beets and add a coin of goat cheese. Sprinkle with red onion and top with a sprinkling of fresh ground pepper and a few extra bits of fresh oregano, if you have it.

GREEN BEAN AND RED ONION SALAD WITH WARM CIDER VINAIGRETTE



Green Bean and Red Onion Salad with Warm Cider Vinaigrette image

Categories     Mustard     Onion     Side     Green Bean     Summer     Lettuce     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 10

1/2 cup frozen apple juice concentrate, thawed
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
2 teaspoons Dijon mustard
1 teaspoon mustard seeds
6 ounces green beans, trimmed, cut in half on deep diagonal
4 cups (packed) baby greens (about half of 4.5-ounce package)
1/2 cup finely chopped red onion
2 large radishes, trimmed, halved, thinly sliced
1 tablespoon finely chopped bread-and-butter pickles

Steps:

  • Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar, oil, mustard, and mustard seeds. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
  • Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Transfer beans to large bowl; cool slightly. Add greens, onion, radishes, and pickles. Toss with enough vinaigrette to coat.

WATERCRESS SALAD WITH RED ONION AND CHOPPED EGG VINAIGRETTE



Watercress Salad With Red Onion and Chopped Egg Vinaigrette image

It's the dressing on this salad that really makes it. This salad goes really well with salmon. If you can't find good watercress, you can sub arugula or mixed baby greens.

Provided by Hey Jude

Categories     Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons red wine vinegar
1 tablespoon coarsely chopped capers
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
3 dashes fresh ground black pepper (3 grinds)
1/3 cup olive oil
1/3 cup chopped red onion
1 large hard-boiled egg, coarsely chopped
3 tablespoons olive oil
1 1/2 cups cubed country bread, from a good loaf of peasant or 1 1/2 cups cubed French bread
2 bunches watercress, tough stems removed and discarded
fresh ground black pepper

Steps:

  • Vinaigrette: Mix together the vinegar, capers, mustard, salt and pepper.
  • Whisk in the olive oil.
  • Add the chopped onion and chopped egg and stir just to mix.
  • The vinaigrette can be made up to two hours ahead of serving time and left at room temperature.
  • Salad: Heat the oil in a medium, heavy skillet over medium-high heat.
  • When quite hot, add the bread cubes and cook, stirring, until crisp and golden, 3-4 minutes.
  • Remove and drain on paper towels.
  • The croutons can be made 2 hours ahead of serving time
  • cover loosely with foil and leave at room temperature.
  • Place the watercress in a large bowl and toss with enough of the dressing to coat the sprigs lightly.
  • Season with salt to taste.
  • Arrange 1/4 of the watercress on each of four salad plates.
  • Sprinkle each serving with some croutons and drizzle lightly with additional vinaigrette.
  • Season each salad with some freshly ground black pepper.

Nutrition Facts : Calories 275.9, Fat 29.5, SaturatedFat 4.3, Cholesterol 53, Sodium 310.4, Carbohydrate 1.9, Fiber 0.4, Sugar 0.8, Protein 2.1

ARUGULA, RED ONION AND ORANGE SALAD W/ ORANGE CURRY VINAIGRETTE



Arugula, Red Onion and Orange Salad W/ Orange Curry Vinaigrette image

Make and share this Arugula, Red Onion and Orange Salad W/ Orange Curry Vinaigrette recipe from Food.com.

Provided by JaneSays30

Categories     Citrus

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup fresh orange juice
1 garlic clove, ninced
1 tablespoon apple cider vinegar
1 tablespoon light sesame oil (or vegetable oil)
1 teaspoon curry powder
1/4 teaspoon salt
2 navel oranges
1/2 medium red onion, thinly sliced
4 cups arugula leaves

Steps:

  • Bring orange juice to a boil in a small sauce pan and reduce to 1/3 cup, about 10 minutes.
  • Transfer reduction to a small bowl and whisk in the garlic, vinegar, oil, curry, and salt. Set aside.
  • Use a serrated knife to cut the peel from top and bottom of the oranges.
  • Set each on end and remove outer skin & pith.
  • Cut crosswise into 1/4 inch thick rings.
  • Place onion and arugula in a medium salad bowl and top w/ oranges.
  • Toss w/ vinaigrette and serve immediately.

Nutrition Facts : Calories 106.6, Fat 3.8, SaturatedFat 0.5, Sodium 153.1, Carbohydrate 17.9, Fiber 2.4, Sugar 12.2, Protein 1.8

RED ONION VINAIGRETTE



Red Onion Vinaigrette image

Make and share this Red Onion Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Salad Dressings

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 7

1/4 cup vinegar
1/2 cup sugar
1 cup vegetable oil
1 teaspoon salt
1/2 small red onion, chopped
1 teaspoon dry mustard
2 tablespoons water

Steps:

  • Combine all ingredients in a blender and blend on high speed until smooth and thickened.
  • Refrigerate for at least 1 hour before serving.

GREEN BEANS WITH RED ONION AND MUSTARD VINAIGRETTE



Green Beans With Red Onion and Mustard Vinaigrette image

Make and share this Green Beans With Red Onion and Mustard Vinaigrette recipe from Food.com.

Provided by goodchick

Categories     Beans

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil
2 tablespoons mustard seeds
1/3 cup red wine vinegar
1 tablespoon sugar
1 medium red onion, thinly sliced
1 1/2 lbs green beans, trimmed

Steps:

  • Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes.
  • Transfer oil with seeds to a large bowl.
  • Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
  • Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes.
  • Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
  • Have ready a large bowl of ice and cold water.
  • Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes.
  • Drain in a colander and plunge into ice water to stop cooking, then drain well.
  • Toss beans with vinaigrette and salt and pepper, to taste.
  • Serve at room temperature or chilled.
  • gourmet magazine -- sara moulton.

GRILLED ZUCCHINI AND RED ONION WITH LEMON-BASIL VINAIGRETTE



Grilled Zucchini and Red Onion With Lemon-Basil Vinaigrette image

Make and share this Grilled Zucchini and Red Onion With Lemon-Basil Vinaigrette recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Onions

Time 32m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 9

1 large red onion, peeled and cut crosswise into four 1/2-inch-thick rounds
3 medium zucchini, ends trimmed, sliced lengthwise into 3/4-inch-thick planks (about 1 pound)
1/4 cup plus 2 tablespoons extra virgin olive oil
kosher salt & fresh ground pepper
1 garlic clove, minced (about 1/2 teaspoon)
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon Dijon mustard
1 tablespoon chopped fresh basil leaf

Steps:

  • Putonion rounds, from side to side, onto 2 metal skewers. Brush onion and zucchini evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
  • Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, mustard, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl; set aside.
  • Grill vegetables over medium heat, turning once, until tender and caramelized, 18 to 22 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from onion and discard any charred outer rings. Rewhisk vinaigrette and pour over vegetables. Sprinkle with basil and serve.

ZUCCHINI GRILLED WITH RED ONION WITH LEMON-BASIL VINAIGRETTE RECIPE - (4.3/5)



ZUCCHINI GRILLED WITH RED ONION WITH LEMON-BASIL VINAIGRETTE Recipe - (4.3/5) image

Provided by lesliejanous

Number Of Ingredients 11

GRILLED ZUCCHINI AND RED ONION WITH LEMON-BASIL VINAIGRETTE
The vegetables can be served hot, warm, or at room temperature. After about five minutes, faint grill marks should begin to appear on the undersides of the vegetables; if necessary, adjust their posit
INGREDIENTS
1 large red onion , peeled and cut crosswise into four 1/2-inch-thick rounds
3 medium zucchini (about 1 pound), ends trimmed, sliced lengthwise into 3/4-inch-thick planks
1/4 cup plus 2 tablespoons extra virgin olive oil
Kosher salt and ground black pepper
1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1 teaspoon finely grated zest from 1 lemon plus 1 tablespoon juice
1/4 teaspoon Dijon mustard
1 tablespoon chopped fresh basil leaves

Steps:

  • GRILLED ZUCCHINI AND RED ONION WITH LEMON-BASIL VINAIGRETTE The vegetables can be served hot, warm, or at room temperature. After about five minutes, faint grill marks should begin to appear on the undersides of the vegetables; if necessary, adjust their position on the grill or adjust the heat level. INSTRUCTIONS 1. Thread onion rounds, from side to side, onto 2 metal skewers. Brush onion and zucchini evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste. 2. Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, mustard, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl; set aside. 3. Grill vegetables over medium heat, turning once, until tender and caramelized, 18 to 22 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from onion and discard any charred outer rings. Rewhisk vinaigrette and pour over vegetables. Sprinkle with basil and serve.

Tips:

  • Choose the right onions: Red onions have a milder flavor than yellow or white onions, making them ideal for vinaigrettes. They also add a beautiful pop of color to your dish.
  • Use a sharp knife: A sharp knife will help you thinly slice the onions so that they evenly distribute their flavor throughout the vinaigrette.
  • Don't overcrowd the pan: When sautéing the onions, make sure to give them enough space in the pan so that they can caramelize properly. Overcrowding the pan will prevent them from getting evenly browned.
  • Use a good quality vinegar: The vinegar you use will have a big impact on the flavor of your vinaigrette. Choose a vinegar that is well-balanced and has a flavor that you enjoy.
  • Let the vinaigrette rest: After you make the vinaigrette, let it rest for at least 30 minutes before using it. This will allow the flavors to meld together and develop.

Conclusion:

Red onion vinaigrette is a versatile dressing that can be used on a variety of dishes, from salads to grilled meats. It is easy to make and can be tailored to your own personal taste. So next time you're looking for a quick and easy way to add flavor to your meal, give red onion vinaigrette a try!

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