I was flipping through Sheldon Simeon’s Cook Real Hawai’i cookbook, a favorite that’s already on my shelf (I’ve made his kamaboko dip and one-pot chicken hekka — both were delicious!), when his sweet onion dressing jumped out at me. It calls for something I’ve never used in a dressing: a whole onion. I’ve minced shallots and grated a little garlic into vinaigrettes plenty of times, but an entire onion felt bold.
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