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Caramelized Onion Guacamole isn’t your run-of-the-mill guacamole! Instead of using tomatoes, herbs and avocados, this recipe calls for sautéed onions, caramelized with a little balsamic vinegar for extra flavor. Once the onions cool to room temperature, mix them into mashed avocados with lime juice, kosher salt, freshly ground black pepper and salt-free creole seasoning. Serve with tortilla chips for the perfect appetizer for ANY get together.
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My husband, Winston, and I have a tradition, of sorts, going in our household.
You see, we both love TexMex food, and we make a point to make tacos or enchiladas or fajitas or quesadillas weekly.
Winston came up with this guacamole recipe during one of our first TexMex nights, and we’ve been tinkering with it ever since. It isn’t a “traditional” guacamole, but trust me when I say it is super simple AND super delicious.
The piece de resistance of this guacamole is the caramelized onion.
Yes. Caramelized onions.
I’ve gotta admit, while this is Winston’s recipe, I was the one who decided caramelized onions were going to be a part of it. And they make me oh-so-happy. So if you come to our house while we’re making guac, you’ll find me working the stovetop portion of this recipe while Winston reps the other part.
So what do you do? Chop a yellow or red onion, then sauté until it begins caramelizing. Add in a little pour of balsamic vinegar for some tang, let that cook off, then pull it from the heat and cool.
Once those onions are chilled, you’ll cut open the avocados, pop out the seeds and scoop out the meat into a large bowl.
This is the point where you mash them up. We use a fork, but you could easily use other kitchen utensils for this. Once mashed, then throw in some lime juice. Because lime juice makes everything tasty.
Add the chilled caramelized onions to your guac. You can use half of the onion or the whole thing, depending on what sounds good to you. We’ve done both, and it’s delicious both ways.
Next up, you’ll season ’em with salt, pepper and creole seasoning. Season lightly at first, and taste as you go. Some tortilla chips are saltier than others, so you might not need as much salt as you initially think!
Then mix it up, and voila! Guacamole!
Caramelized Onion Essentials
Get the look!
You ready to make some guac now?
Here’s how you can do it!
Caramelized Onion Guacamole
- 1/2 small yellow onion
- 1 teaspoon extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 2 large avocados , sliced
- 2 tablespoons lime juice
- Kosher Salt to taste
- Black Pepper to taste
- Salt-free Creole Seasoning to taste to taste
Caramelize the Onions
Chop the onion, dicing finely. (You want the onion to be chopped well enough so that you don't get giant pieces of it in your guacamole.)
In a small skillet over high heat, sauté the onion with olive oil.
When the onion begins to caramelize, add the balsamic vinegar. Cook until the vinegar has soaked into the onions.
Season the onions to taste, and remove from the heat. Chill.
Make the Guacamole
Cut open the avocados and remove the seeds. Using a spoon (or an avocado slicing tool), scoop the avocado meat out of the shell.
In a large bowl, mash the avocados.
Once mashed, add the lime juice, and stir until incorporated.
- Add the onions and stir until just barely mixed.
Taste the guacamole, then season with salt, pepper and salt-free creole seasoning to your tastebuds. (We've found that certain tortilla chips are saltier than others, so be sure to try it with the chips you'll be serving it with!)
Serve with tortilla chips and fresh veggie slices and enjoy!
Do you have a tradition with friends or family that circles around food?
If so, what is this? And if not, would you like something like that in your life?
The photos and recipe for this guacamole were originally published on June 26, 2011. The photographs, along with the text of this blog post, were updated on April 24, 2017.