Spur’s Vidalia Onion Dressing



If you haven’t had a chance to go to Teton Mountain Lodge’s Spur Restaurant and Bar yet this summer, we have a few good reasons you should.

Before you get to The Spur, make sure you first walk through the newly remodeled lobby. The sophisticated loungy space may be offering drinks and post-Music Festival desserts so stay tuned about that.

Now that you are downstairs or outside on The Spur’s awesome deck, there is happy hour every day from 3 to 6 p.m., with two for one drinks. This is a great excuse to sample all the new summer cocktails. Try the rhubarb smash with homemade rhubarb bitters, lemon, ginger and cinnamon mixed with bourbon or the Teton Summer Thyme with vodka, orange bitters, blueberries, thyme and lemon.

The lunch and dinner menu this summer is fresh, seasonal and delicious. I sampled a delicious salad and a grilled tuna sandwich, and both were exceptional. There is also a nice selection of bar bites to start with. pic2

My salad was so good that I asked Chef Kevin Humphreys to share the recipe with us. He said he created it after one of his kitchen staff told him she loved Braswell’s creamy Vidalia dressing and challenged him to recreate it. I would have to say, Humphreys’ version is a homerun. I would love to buy a bottle.


He shared the recipe, so I don’t have to, but I will be back for the lovely beet salad he serves that you can get this on anyway.

Also, don’t forget that The Spur also does an amazing breakfast spread for brunch on the weekends. And, at $15, this is a steal!

Vidalia Onion Dressing


  • 3 medium size Vidalia or sweet onions, julienned
  • ½ teaspoon thyme, chopped
  • ½ cup white balsamic vinegar
  • ½ cup apple cider vinegar
  • 2 egg yolks
  • 1/3 cup water, cold
  • 1 ¼ cup soy bean oil
  • 1 tablespoon Worcestershire sauce
  • white pepper and kosher salt to taste


  • In small amount of oil, caramelize the onions. When the onions are almost done, add the thyme. Remove from pan and allow the onions to cool.  
  • In the bowl of a blender, combine vinegars, water, Worcestershire and egg yolks and blend until smooth. Then emulsify the soybean oil into the onion vinegar mixture by adding in a slow steady stream with the blender on low speed.  
  • Season and adjust taste with salt and pepper.  
  • Cold water may need to be added to adjust thickness.

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Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

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