Ingredients
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Yellow onions | 3 lbs | 1.36 kg | 2.72 kg | 4.08 kg | 5.44 kg |
| Vegan butter | 2 tbsp | 28 g | 56 g | 84 g | 112 g |
| Cooking oil | 1 tbsp | 14 g | 28 g | 42 g | 56 g |
| Salt | To taste | — | — | — | — |
| Sugar | To taste | — | — | — | — |
| Balsamic vinegar | 1 tsp | 5 g | 10 g | 15 g | 20 g |
| Beef broth (vegan) | 1/4 cup | 60 g | 120 g | 180 g | 240 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 | Swap5 |
|---|---|---|---|---|---|
| Vegan butter | 1 cup margarine | 1 cup shortening plus 1/2 teaspoon salt | 7/8 cup vegetable oil plus 1/2 teaspoon salt | 1 cup shortening | 7/8 cup vegetable oil |
| 1 | 1 | 1 | 0.875 | 1 | 0.875 |
| Sugar | 1 cup firmly packed brown sugar | 1–3/4 cups confectioners’ sugar (makes baked goods less crisp) | 1 cup superfine sugar | ||
| 1 | 1 | 1.75 | 1 | ||
| Balsamic vinegar | 1 teaspoon lemon or lime juice | 2 teaspoons white wine | 1 tablespoon red- or white-wine vinegar plus 1/2 teaspoon sugar | ||
| 1 | 1 | 2 | 1 |
Equipment
Silicone muffin liners, muffin tin, or ice cube tray for freezing.
Instructions
Slice the top root off the onions. Slice each onion in half from pole to pole (North Pole to South Pole) rather than along the equator to prevent mushiness. Peel onions, trim the bottom root, and julienne/slice them pole-to-pole to about 1/8 to 1/4 inch thickness.
Melt the vegan butter and oil in a large Dutch oven or wide skillet over medium-high heat.
Add the sliced onions and stir to coat evenly in the butter and oil. Add a few pinches of salt and stir again.
Cook on medium-high heat initially to speed up the process, stirring every minute or so.
After 15 to 20 minutes, when browning and fond appear on the bottom of the pan, lower the heat to medium or medium-low. Continue cooking until deep golden brown, stirring regularly and adjusting heat as necessary (total cooking time takes between 40 minutes and 80 minutes).
Optional finish: Pour in the vegan beef broth and balsamic vinegar. Cook down until the liquid has completely evaporated and absorbed into the onions, about 3 to 5 minutes.
Freezing and Storage
Portion cooked onions into silicone muffin liners, a plastic-wrap-lined muffin tin, or an ice cube tray.
Flash freeze the portioned onions in the freezer for about 2 hours.
Pop frozen onion portions out of the molds and transfer into a freezer-safe bag or container. Store in the freezer for up to 3 months.
To serve, gently reheat on the stovetop, thaw at room temperature, or add frozen portions directly into warm dishes or soups near the end of cooking.
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