Citric Acid Free Paleo Caramelized Onions

Slow-cooked until they're deep golden, jammy, and almost melt-on-your-tongue sweet, these caramelized onions are the kind of condiment that quietly transforms everything they touch. The process is simple — just avocado oil, yellow onions, and a little sea salt — but patience is the real ingredient here, as a long, low-and-slow cook coaxes out the natural sugars without any added acids or preservatives. For anyone avoiding citric acid, store-bought caramelized onions and many jarred condiments are a minefield of hidden additives, so making your own is genuinely the smarter move. The optional balsamic vinegar adds a subtle depth and glossy finish, but the recipe works beautifully without it if you need to keep things strictly clean. Pile them onto burgers, stir them into soups, fold them into omelets, or eat them straight off the spoon — no judgment. Avocado oil keeps the whole thing grain-free and paleo-friendly while standing up to the extended cooking time without burning. Once you have a batch in the fridge, you'll find yourself reaching for it constantly.

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