Emulsifier Free Paleo Caramelized Onions
Sweet, jammy caramelized onions are one of those kitchen staples that make almost everything taste better — burgers, flatbreads, grain bowls, eggs, you name it. This version keeps things beautifully clean, relying on nothing more than avocado oil, yellow onions, sea salt, and an optional splash of balsamic vinegar to coax out that deep, glossy richness. For anyone navigating an emulsifier-free lifestyle, store-bought caramelized onion products and condiments can be a minefield of additives and stabilizers, so making your own from scratch is genuinely the smartest move. The slow cook over medium-low heat is the real magic here — patience and a good scrape of those browned bits from the pan are what transform sharp raw onion into something almost buttery and complex. A little water added if the pan runs dry keeps everything moving without compromising the integrity of the ingredients. The optional balsamic finish adds a subtle tang and a gorgeous sheen that makes these look like they came out of a restaurant kitchen. Keep a batch in the fridge and you'll find yourself reaching for it all week long.
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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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