Xanthan Gum Free Paleo Caramelized Onions
Slow-cooked until deeply golden and jammy, these caramelized onions are the kind of kitchen project that rewards your patience in the most delicious way. The natural sugars in yellow onions do all the heavy lifting here — no additives, no thickeners, just time and gentle heat transforming humble slices into something rich and almost sweet. Avocado oil keeps things clean and paleo-friendly, and a splash of balsamic vinegar at the end adds a subtle tang that makes the whole pan absolutely glossy and irresistible. For anyone navigating recipes that typically sneak in stabilizers or binding agents, this one is refreshingly straightforward — every ingredient is exactly what it says it is. Scraping up those browned bits as you go is the secret to building deep, complex flavor without any shortcuts. Pile them onto burgers, stir them into soups, tuck them into grain bowls, or eat them straight from the pan — no judgment here.
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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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