Low Iodine 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 and a pinch of sea salt to let the onions do all the work. For anyone navigating a low-iodine approach, the ingredient list here is refreshingly clean — no iodized salt, no dairy, no seafood-derived additives hiding in a sauce packet. The optional splash of balsamic vinegar at the end adds a glossy, slightly tangy finish that takes the whole pan to another level. Pile these onto grilled chicken, stir them into a grain bowl, tuck them into a sandwich, or serve them alongside roasted vegetables — they make almost everything taste more special. The slow-and-low cooking method is the real secret, so resist the urge to rush it and you'll be rewarded with onions that are practically silky.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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