Caramelized Onion Guacamole

This isn't your run-of-the-mill guacamole! Instead of using tomatoes, herbs, and avocados, this recipe calls for quick caramelized onions in balsamic vinegar. A little sweet and wonderfully savory, Caramelized Onion Guacamole is a fan favorite at all of our house parties, and there is never any left.

Prep Time 8

Cook Time 5

Total Time 13

Servings servings

Calories 180kcal

Ingredients

Caramelized Onions

½ small yellow onion
1 teaspoon extra virgin olive oil
2 teaspoons balsamic vinegar

Guacamole

2 large avocados halved
2 tablespoons freshly squeezed lime juice
½ teaspoon kosher salt
¼ teaspoon Tony Chachere's Salt-Free Creole Seasoning
1 pinch freshly ground black pepper

Instructions

Caramelize the Onions

Dice ½ small yellow onion finely with a sharp knife. You want the onion to be chopped finely enough so that you have large chunks in your guacamole.
Heat a small skillet over high heat. Add 1 teaspoon extra virgin olive oil to the pan once hot.
Measure the diced onion into the hot skillet.
When the onion begins to caramelize, drizzle in 2 teaspoons balsamic vinegar. Cook until the vinegar has soaked into the onions.
Season the onions to taste, and remove from the heat. Chill. This is especially important so that it does not warm up the guacamole.

Make the Guacamole

Cut open 2 large avocados and remove the seeds. Use a spoon (or an avocado slicing tool) to scoop the flesh out of the skin. Transfer to a large bowl.
Mash the avocados.
Once mashed, add 2 tablespoons freshly squeezed lime juice, and stir until incorporated.
Add the cooled caramelized onions and stir until just barely mixed.
Taste the guacamole, then season with ½ teaspoon kosher salt, 1 pinch freshly ground black pepper and ¼ teaspoon Tony Chachere's Salt-Free Creole Seasoning. Add more if necessary. (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!

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