Paleo Caramelized Onions
Slow-cooked until deeply golden and jammy, these caramelized onions are one of those foundational recipes that quietly transforms everything they touch. Three pounds of yellow onions cook down in avocado oil over low, patient heat until they're sweet, silky, and rich with natural sugars — no added sweeteners, no fillers, nothing that doesn't belong on a clean-eating plate. A pinch of sea salt is all they need, though a splash of balsamic vinegar at the end adds a glossy, tangy depth that takes them over the top. The key is time and a light hand with the stirring — those browned bits scraped up from the pan are pure flavor. Pile them onto grilled meat, stir them into cauliflower mash, tuck them into lettuce wraps, or eat them straight from the pan with zero regrets. This batch serves six, so make it on a Sunday and you'll be 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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