Slow-cooked until they're deep golden, jammy, and almost melt-on-your-tongue sweet, these caramelized onions are one of those kitchen staples that makes everything taste more special. The process is simple — just avocado oil, yellow onions, and a little salt — but the low-and-slow method transforms humble ingredients into something genuinely luxurious. A splash of balsamic vinegar at the end is optional, but it adds a subtle tang and a gorgeous glossy finish that takes the whole thing up a notch. Because the ingredient list is so clean and grain-free, there's no need to scan labels or worry about hidden fillers that often sneak into store-bought versions. These onions are endlessly versatile: pile them onto burgers, stir them into soups, layer them over roasted meat, or eat them straight from the pan — no judgment. The key is patience and occasional stirring, letting the natural sugars in the onions do all the heavy lifting.
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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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