Anti Inflammatory Paleo Caramelized Onions
Slow-cooked until deeply golden and jammy, these caramelized onions are the kind of kitchen project that rewards patience with something truly extraordinary. The magic here is avocado oil — a smart swap that keeps things grain-free and brings a clean, neutral fat with a high smoke point, making it ideal for the long, gentle cook this recipe demands. Yellow onions transform over that low-and-slow heat into something almost sweet and silky, with a richness that feels indulgent without any inflammatory culprits hiding in the pan. A splash of balsamic vinegar at the finish adds a subtle tang and a gorgeous glossy sheen that takes the whole thing to another level. Because the ingredient list is so short and intentional, you know exactly what you're eating — no seed oils, no additives, just real food doing its thing. Pile them onto grilled proteins, stir them into soups, or spoon them over roasted vegetables for an instant flavor upgrade that fits seamlessly into a whole-foods lifestyle.
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Learn more →Ingredients
6 servings
- 2 tbsp avocado oil
- 3 large yellow onions (about 2 lb), halved and thinly sliced
- ½ tsp fine sea salt
- 1 tbsp balsamic vinegar (optional)
Instructions
- 1
Heat the avocado oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
Add the sliced onions and salt, then stir to coat evenly in the oil. Cook, stirring every 3–4 minutes, until the onions have wilted and released most of their moisture, about 10 minutes.
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