3/4 oz. onion
1/4 c. lemon juice
3 c. sugar
1/2 tbsp. dry mustard
1/2 tbsp. salt
1 c. cider vinegar
2 c. vegetable oil
1/2 tbsp. celery seeds

Puree onion in blender with lemon juice. Set aside.

Combine sugar, dry mustard, salt and vinegar in saucepan and bring to boil for 1 minute. Cool until lukewarm and then blend with mixer on low speed for 5 minutes. Add oil, onion mixture and celery seeds; blend at medium speed for 10 minutes. Bottle and store in refrigerator. Serve at room temperature. It is especially good with spinach salad made with mandarin oranges and pecans.