Lactose Free Paleo Caramelized Onions
Caramelized onions are one of those kitchen transformations that feel almost magical — raw, sharp slices slowly coaxing into something deeply sweet, jammy, and golden over low, patient heat. This version keeps things beautifully simple, relying on avocado oil instead of butter, which makes it a natural fit for anyone avoiding dairy without any substitutions or compromises. The process is unhurried by design: a long, slow cook over medium-low heat is what builds that rich, complex flavor that no shortcut can replicate. A splash of balsamic vinegar at the end is optional but adds a glossy, slightly tangy finish that takes the whole thing up a notch. Pile them onto burgers, stir them into soups, spoon them over roasted vegetables, or serve them alongside grilled proteins — they make almost everything taste more luxurious. Store-bought caramelized onions often sneak in butter or other dairy-based ingredients, so making your own means you know exactly what's in the pan.
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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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