High Fructose Corn Syrup Free Paleo Caramelized Onions
Caramelized onions are one of those kitchen staples that make everything they touch taste more luxurious — burgers, flatbreads, grain bowls, eggs, you name it. The problem is that so many store-bought versions sneak in sweeteners like high fructose corn syrup to fake that slow-cooked depth, which means label-reading becomes a whole project. This recipe skips all of that by letting time and low heat do the real work, coaxing natural sweetness out of yellow onions the old-fashioned way. Avocado oil keeps things clean and paleo-friendly, while a pinch of sea salt draws out moisture and helps the onions break down into something deeply golden and jammy. The optional splash of balsamic vinegar at the end adds a subtle tang and a gorgeous glossy finish without introducing any unwanted additives. The key is patience — stirring every few minutes and scraping up those browned bits is what builds the rich, complex flavor that no shortcut can replicate. Once you have a batch ready, 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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