Breastfeeding Friendly Paleo Caramelized Onions
Slow-cooked until deeply golden and jammy, these caramelized onions are the kind of kitchen project that rewards your patience with something truly magical. The natural sugars in yellow onions transform over low, steady heat into a rich, sweet, savory condiment that makes almost everything taste better. Avocado oil keeps things clean and wholesome — a smart swap for butter that works beautifully here without sacrificing any of that silky texture. A splash of balsamic vinegar at the end adds a gentle tang and a gorgeous glossy finish that takes the whole thing up a notch. When you're nursing and paying close attention to what goes into your body, a recipe this simple and ingredient-transparent is genuinely reassuring — just onions, a good oil, salt, and an optional pantry staple. Pile them onto grain-free flatbreads, stir them into soups, or spoon them over grilled chicken for an instant flavor upgrade. Once you have a batch in the fridge, you'll find yourself reaching for them constantly.
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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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