Capsaicin Free Paleo Caramelized Onions
Sweet, jammy caramelized onions are one of those kitchen staples that make everything they touch taste more luxurious, and this version keeps things beautifully clean and simple. Avocado oil stands in for butter, making it a natural fit for paleo cooking without sacrificing that rich, silky finish. The real magic here is patience — a long, slow cook over medium-low heat coaxes the natural sugars out of the onions until they collapse into a deep golden, almost marmalade-like consistency. A splash of balsamic vinegar at the end is optional but adds a subtle tang that rounds out all that sweetness in the best possible way. Because the ingredient list is so short and straightforward, there's nothing hidden to worry about — no spice blends, no chili-derived additives, just whole, recognizable foods doing their thing. Pile these onto burgers, stir them into soups, or spoon them over roasted vegetables for an instant upgrade that feels far fancier than the effort involved.
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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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