Carrageenan Free Paleo Caramelized Onions
Caramelized onions are one of those kitchen transformations that feel almost magical — a pile of sharp, raw slices slowly coaxing down into something sweet, jammy, and deeply golden. This version keeps things beautifully simple, relying on avocado oil and time rather than any shortcuts or additives. That matters more than it might seem, because many store-bought caramelized onion products and condiments sneak in thickeners or stabilizers that people avoiding carrageenan have to watch out for. Here, you know exactly what's in the pan: onions, salt, oil, and an optional splash of balsamic vinegar for a glossy, tangy finish. The low-and-slow method — nearly an hour over medium-low heat — is what builds that rich, complex sweetness without any help from extras. Pile them onto burgers, stir them into soups, or serve them alongside roasted meat; they elevate just about everything they touch. Once you make a batch from scratch, it's hard to go back to anything else.
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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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