Vegan Caramelized Onions (Big Batch!)
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.
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.