Coconut Free Paleo Caramelized Onions
Few things in cooking are as transformative as a pile of raw onions slowly coaxing itself into something deeply sweet, golden, and almost jam-like over low heat. That's exactly what happens here — three large yellow onions melt down in avocado oil with just a pinch of sea salt, building rich, complex flavor through nothing but time and patience. Avocado oil is a smart swap for this kind of long, slow cook because it handles medium heat beautifully without any of the tropical oils that can sneak into paleo-friendly recipes and cause concern for those avoiding them. The optional splash of balsamic vinegar at the end adds a subtle tang and makes the onions glossy and even more irresistible. These caramelized onions are endlessly versatile — pile them onto burgers, stir them into soups, spoon them over roasted meat, or eat them straight from the pan with zero regrets. The ingredient list is short, the process is mostly hands-off, and the payoff is enormous.
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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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