Vegan Caramelized Onions
Time to make: 1 – 2 hours
Caramelized onions are an almost magical food. They will transform any dish from ordinary to gourmet. The trick to perfect, melt-in-your-mouth, sweet and savory caramelized onions is to take things slowly. So save this recipe for some time when you have at least an hour or two. Try them on pizza, crostini, in savory pie, sandwiches, or anything else your heart desires.
- 3 onions (use any kind of cooking onion about 4” in diameter)
- ½ tbs. refined coconut oil (or your favourite oil for medium heat)
- Dash of salt
Slice the onions up into small uniform pieces. They should all be about the same size so that the onions will cook evenly. Break up the slices with your fingers and set aside.
In a sauce pan on medium heat, heat the coconut oil until completely melted. Add the onions and sprinkle the salt evenly.
Cook on low to medium heat, stirring very occasionally just to prevent the onions from burning, until they turn into a caramelized, gooey, sticky mound of deliciousness. This takes about an hour and a half; yes this is a recipe for the patient. But it’s so worth it! The onions may start to stick after a while; just add a few tablespoons of water and stir to stop that sticking. Repeat this step as often as necessary.
To make the cooking go by more quickly, I simply check and stir the onions every ten minutes so I don’t have to stand there and wait. A watched onion never caramelizes…
Nutrition Information (per 1/4th recipe)
Calories: 57; Total Fat: 1.9g (Saturated Fat: 1.5, Polysaturated Fat: 0.1g, Monosaturated Fat: 0.1); Cholesterol: 0.0mg; Sodium: 150mg; Potassium: 176.6mg; Carbohydrates: 9.7g (Dietary Fiber: 2.0g, Sugars: 0.0g); Protein: 1.3g
[…] orginally posted my caramelized onion recipe a few years ago. You can check out that version here. However, this post goes deeper into detail with a video and printable […]Leave a Comment
Is the coconut oil a must or can it be substituted with canola/olive oil with similar results?
You can use any vegetable cooking oil; refined coconut oil is just my go-to cooking oil. 🙂