Almond Free Caramelized Onion Gravy
Rich, slow-cooked onions are the backbone of a truly great gravy, and this version delivers that deep, jammy sweetness that only comes from giving the onions the time they deserve. Coconut oil, bone broth, and coconut aminos build a savory, umami-forward base that feels indulgent without relying on any dairy, wheat, or tree nuts — so you can ladle it freely without second-guessing the ingredient list. Ground turmeric and ginger add a subtle warmth that makes this gravy taste more complex than a standard pan sauce, while fresh thyme keeps it grounded and aromatic. Arrowroot starch does the thickening work here, giving you that glossy, spoon-coating consistency that looks like it came out of a restaurant kitchen. A final splash of apple cider vinegar at the end brightens everything up and keeps the richness from feeling heavy. Pour it over roasted vegetables, mashed potatoes, or a Sunday protein and watch it disappear fast.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp fresh thyme leaves
- 2 cups bone broth
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 2 tbsp arrowroot starch
- 3 tbsp cold water
Instructions
- 1
Melt the coconut oil in a large skillet over medium heat until shimmering. Add the sliced onions and salt, spreading them into an even layer.
- 2
Cook the onions, stirring every 3–4 minutes, for 30–35 minutes until deeply golden, jammy, and reduced to about one-quarter of their original volume. Lower the heat to medium-low if they begin to brown too quickly at the edges.
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