Serve alongside a roasted tenderloin of beef.
Makes 3 cups
¾ cup water
⅓ cup sugar
⅓ cup rice wine vinegar
1½ pounds Vidalia onions, or any other sweet onion such as WallaWalla, Oso, Rio, Maui, or Texas 1015, peeled and cut in half vertically
½ cup drained nonfat plain yogurt *
¼ cup mayonnaise, p.29, or purchased low fat mayonnaise
1 teaspoon dried tarragon
¼ teaspoon kosher salt
⅛ teaspoon white pepper
Calories 49 (32% from fat) • carb. 7g • pro. 2g • fat 2g • sat. fat 0g • chol. 2mg • sod. 87mg • fiber 0g
In a small non-aluminum saucepan, bring the water, sugar and rice wine vinegar to a boil. Boil until the sugar has dissolved. Remove from the heat and allow to cool.
Insert the medium slicing disc. Arrange the onions flat side down in the large feed tube and process to slice. Remove to a large glass bowl, and toss with the cooled sugar and vinegar mixture. Cover and refrigerate for 24 hours, turning the onions every few hours. Drain the onions and squeeze dry. Discard the soaking liquid.
Insert the metal blade. Process the drained yogurt, mayonnaise, tarragon, salt and pepper until smooth, about 10 seconds. Add to drained onions and toss to combine well. Cover and refrigerate at least 30 minutes before serving to allow flavors to develop.