Making Vegan Caramelized Onions in big batches is a great way to have them on hand to add extra flavor and complexity to pasta, stews, and more! 

Caramelized Onions are one of my favorite flavor additions to just about everything. I love them as a burger topping, in mac and cheese, on pizza, and just so much more.

If caramelized onions have a drawback, it’s how LONG they take! Here’s a list of things I completed while cooking the onions for this post:

  1. Two loads of laundry
  2. Five episodes of The Office
  3. Watered the garden
  4. Fed the rabbit
  5. Wrote this post

And they were still not ready. So why bother, right?

Bother because good food takes time, and these are so worth it! I like to start them on Saturday or Sunday mornings. Once they’re in the pot, I just keep doing whatever chores I have going on, stopping by the pot to stir every now and then.

Before you know it, your pot of eye-searing onions has cooked down to the most beautiful, luxurious onion spread you can imagine.

How to make Vegan Caramelized Onions

As far as recipes go, caramelized onions are about as easy as it gets!

Landscape photo of red and yellow onions before being cut up for caramelized onions.

Start with 8 to 10 good-sized onions. Cut off the root and stem, and then slice in half long ways. Remove the skin from each half, and cut the onion longways (from root to stem) into slices about 1/8th of an inch thick.

Once all the onions are sliced, pull out the biggest pot with a lid you have. I use my well-loved Le Creuset Dutch Oven. Heat the pot over medium-high heat and add the vegan butter.

Two big bowls of cut up onions, and a wooden bowl of pink salt.

When the butter has melted, add the onions and salt. Stir a bit to coat everything and allow to sizzle and release moisture for about 3 minutes.

Once you see the onions are starting to sweat and wilt, reduce the heat to low – medium-low. My stove tends to run hot, so I keep it on the lowest setting.

Big pot full of onions on a yellow cloth.

Cover the onions with a lid, and let them do their thing. Stop and stir with a wooden spoon from time to time. After 30 to 45 minutes, there will be a large quantity of liquid in the pot. Remove the lid and continue cooking, stirring every now and then.

Onions two hours into cooking for caramelized onions.
After 2 hours

Onions in a pot, four hours into cooking.
After 4 hours
Caramelized onions finished cooking after 6 hours.
After 6 hours

Once the lid is off, it’s important to monitor for any sign of burning, or if they start to stick for any reason. If they do, don’t fret! Add a tablespoon or two of water to the pot and keep on cooking. Cook uncovered for up to 6 hours for maximum caramelization and deliciousness.

Wooden spoon with caramelized onions.

What to make with Caramelized Onions?

I use caramelized onions all the time, and I love throwing them in quick pasta dishes, soup bases, and dips. Here are a few idea suggestions!

Bowl with caramelized onions.

Storage

These will keep well in a gallon freezer ziplock bag. I just flatten them out and break off big pieces as needed. They will keep well in the freezer for about 3 months.

Ziploc bag with caramelized onions ready for the freezer.

Thanks so much for reading! If you make this recipe, let me know! Tag me on Instagram @vegansfordinner

Thanks again!

<3

Sonia

Bowl with caramelized onions.

Vegan Caramelized Onions (Big Batch!)

sonia.h.merkel
Cook these caramelized onions once, and store them in the freezer for up to three months! I break off a big piece to add to stews, pasta dishes, or thaw for burger toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Course Side Dish

Equipment

  • Dutch oven or large pot with a lid
  • Wooden Spoon

Ingredients
  

  • 8 medium to large onions
  • 2 Tablespoons vegan butter
  • 1½ teaspoon salt

Instructions
 

  • Thinly slice onions about ⅛ inch thick.
  • Heat a large dutch oven or big lid with a pot over medium heat and add the vegan butter. Add the onions and salt, and stir to combine. Saute the onions for about 8 minutes, until the onions have begun to release moisture.
  • Reduce the heat to low or medium-low, and cover with the lid. Stop by the pot to stir every 10 minutes or so for about 45 minutes. Remove the lid. Continue to stir the onions every now and then while the onions reduce and start to brown.
  • Once the liquid has mostly cooked off, be very mindful of onions sticking or anything starting to burn on the bottom. If anything starts to stick, or the pot seems too dry and the onions are not your desired color, add a tablespoon or two of water and give everything a good stir and continue to cook. Cook for up to 6 hours.
  • Store in an air-tight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Keyword Onions, Vegan