Pregnancy Friendly Paleo Caramelized Onions
Slow-cooked until deeply golden and jammy, these caramelized onions are the kind of kitchen magic that transforms even the simplest meal into something special. The ingredient list is refreshingly short — just avocado oil, yellow onions, salt, and an optional splash of balsamic vinegar — which makes it easy to feel confident about everything going into your food. Avocado oil is a great choice here, offering a clean, neutral fat that holds up beautifully to the long, gentle heat required to coax out all that natural sweetness. During pregnancy, keeping an eye on what's in your food matters more than ever, and a recipe this straightforward leaves zero room for mystery additives or hidden ingredients. The technique is mostly hands-off: a patient stir every few minutes and a little scraping of the pan is all it takes to build those gorgeous, glossy layers of flavor. Pile them onto grilled chicken, stir them into soups, or spoon them over roasted vegetables — they make everything taste like you spent way more effort than you actually did.
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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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