This vintage French Dressing recipe is a nostalgic throwback to mid-century American kitchens, where homemade dressings were pantry staples. Using tomato soup as its base, it achieves a creamy, tangy balance that became a signature of the “house dressings” popular in diners and family cookbooks of the 1950s. The sweetness of sugar blends harmoniously with the bite of vinegar and mustard, creating a versatile dressing that pairs beautifully with crisp salads, grilled meats, or as a sandwich spread. The grated onion adds depth, and a touch of paprika and optional Tabasco sauce brings a subtle heat for those who like a little kick. This recipe captures the comforting essence of classic American home cooking, simple, flavorful, and timeless.
Ingredients
- 10 ½ oz tomato soup
- 1 onion (medium, grated)
- 1 cup salad oil (vegetable or canola )
- 1 cup sugar
- 1 cup vinegar (white or apple cider vinegar)
- 1 tsp dry mustard
- ½ tsp salt
- ½ tsp paprika
- Tabasco sauce (if desired)
Instructions
Step 1: Combine Base Ingredients
- In a large mixing bowl, pour in the can of tomato soup and add the grated onion.
Step 2: Add Liquids
- Whisk in the salad oil and vinegar until the mixture is smooth and emulsified.
Step 3: Sweeten and Season
- Stir in the sugar, dry mustard, salt, and paprika. Mix thoroughly until the sugar dissolves.
Step 4: Adjust Flavor
- Add a few drops of Tabasco sauce for heat, if desired. Taste and adjust seasoning as needed.
Step 5: Store and Serve
- Pour into a jar or bottle. Refrigerate for at least 1 hour before serving to let flavors blend. Shake well before each use.
Tips
- Substitute honey for sugar for a more natural sweetness.
- Use apple cider vinegar for a fruitier tang.
- Blend in a food processor for a smoother texture.
- Add 1 tsp Worcestershire sauce for extra depth.
- Store in a sealed jar in the refrigerator for up to 2 weeks.
Transcription of the Original Recipe
Read or copy the transcription
FRENCH DRESSING Ike 1 can tomato soup 1 med. onion grated 1 c salad oil 1 C sugar 1 c vinegar 1 tsp dry mustard ½ tsp salt Paprika Tabasco sauce if desired Mix together
From Transcription to Instructions
Hey , if you’re about to make this French Dressing, note that the original recipe card ends with a lone “Mix together,” while our saved page breaks that into easy steps so you won’t wonder what goes in when. We show starting with the tomato soup and grated onion, whisking in oil and vinegar until smooth, then stirring in sugar, mustard, salt and the paprika (the card just lists paprika without an amount; the site gives ½ tsp) and Tabasco to taste. We also mention chilling it for about an hour so the flavors can meld.
Nutrition
Serving: 15mlCalories: 130kcalCarbohydrates: 15gProtein: 0.2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 4.5gSodium: 140mgPotassium: 60mgFiber: 0.1gSugar: 14gVitamin A: 350IUVitamin C: 2mgCalcium: 5mgIron: 0.1mg
