Hazelnut Free Paleo Caramelized Onions

Caramelized onions are one of those kitchen transformations that feel almost magical — a pile of raw sliced onions slowly coaxing itself into something deeply golden, jammy, and rich over low, patient heat. This version keeps things beautifully simple, relying on avocado oil and a little sea salt to coax out every bit of natural sweetness from three large yellow onions. The optional splash of balsamic vinegar at the end adds a subtle tang that makes the whole thing taste almost restaurant-worthy. For anyone navigating tree nut allergies, store-bought condiments and flavored oils can be a minefield, but this recipe uses only clean, straightforward ingredients with nothing to second-guess. The slow-and-low cooking method is the real secret here — don't rush it, and you'll be rewarded with that glossy, deeply caramelized result that no shortcut can replicate. Pile them onto burgers, stir them into soups, tuck them into grain bowls, or eat them straight from the pan — honestly, no judgment.

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