1/4 med. onion
1/2 c. lemon juice
3 lbs. granulated sugar
2 1/2 tbsp. dry mustard
1 tbsp. salt
2 c. cider vinegar
4 c. vegetable oil
1 tbsp. celery seeds
1/2 c. fresh orange (peel and pulp), finely chopped

Puree the onion in a blender with lemon juice. Set aside. Combine sugar, dry mustard, salt and vinegar in a double boiler. Bring to a boil for 1 minute. Cool until lukewarm, then blend on low speed with mixer for 5 minutes. Add the oil, onion mixture, celery seeds and chopped orange and blend at medium speed for 10 minutes. Bottle and store in refrigerator. Serve at room temperature.