Slow-cooked until deeply golden and jammy, these caramelized onions are the kind of condiment that makes everything taste more special. The ingredient list is refreshingly short — just avocado oil, yellow onions, salt, and an optional splash of balsamic vinegar — which is exactly what makes this recipe such a smart choice for anyone navigating nickel restrictions. Many store-bought caramelized onion products and sauces sneak in ingredients that can be problematic, so making your own from scratch puts you fully in control. Avocado oil stands in as a clean, neutral cooking fat that keeps the whole thing paleo-friendly and free of unnecessary additives. The real magic happens over low, patient heat: stirring every few minutes and scraping up those browned bits builds an incredible depth of flavor without any complicated technique. A little water added if the pan gets dry is all the troubleshooting you'll ever need. Pile them onto burgers, stir them into soups, or eat them straight from the pan — no judgment here.
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Heat the avocado oil in a large (12-inch) skillet over medium heat until shimmering.
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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