Sort ingredients
laine
QR Code
Listen
Pdf
First, slice the top root of your onions off. Then slice the onion in half pole to pole.
Peel the onions, cut off the bottom root and then julienne / slice them so they are about ⅛ - ¼ inch thick.
Melt some vegan butter and oil in a large dutch oven or wide skillet.
Add the onions, stir to coat them in the butter and oil. Add a few pinches of salt, stir again.
At first, crank the heat to medium high, stirring the onions every minute or so.
After about 15 - 20 minutes, lower the heat to medium or medium low.
Cook them until they are golden brown, adjusting the heat as needed.
If desired, finish off with ¼ cup Vegan Beef Broth and 1 tsp of Balsamic Vinegar. Cook down the liquid until it's been absorbed, about 3 - 5 minutes.
To freeze, portion them into an ice cube tray or muffin pan lined with plastic wrap.
Flash freeze the onions for about 2 hours, then transfer to a freezer safe bag or container.