Caramelized Onions


Makes 2 cups

Nutrients Per Serving:
Calories 240
Fat 14.3 grams
Saturated Fat 1.1 grams
(50.7% of calories from fat)
Protein 3.3 grams
Carbohydrate 28 grams
Cholesterol 0 mgs
Fiber 5.1 grams

This recipe is courtesy of Dr. Weil’s cookbook: True Food: Seasonal, Sustainable, Simple, Pure.

When slowly cooked over low heat, thinly sliced onions become sweet and meltingly tender. This may seem like a lot of onions, but when cooked, the amount shrinks significantly. Keep a batch of these onions on hand to use as a pasta or burger topping, combine with nonfat plain yogurt to make onion dip, or use as a flavor booster in soups.

Food as Medicine
Onions are good sources of flavonoids, which have been shown to have a variety of anti-inflammatory and cardiovascular benefits. Keep in mind that flavonoid concentrations tend to be higher in the onion’s outer layers, so peel off as few of these as possible during preparation.


1 tablespoon expeller-pressed canola oil
3 large onions, thinly sliced


Heat the canola oil in a large nonstick skillet over low heat. Add the onions and cook for 30 minutes, stirring often, until they are soft and brown. Let cool, and then store in a lidded container in the refrigerator for up to 3 days. Try these Caramelized Onions in the Curried Cauliflower Soup.

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