Barley Free Caramelized Onion Gravy
Rich, slow-cooked onions are the backbone of a truly great gravy, and this version delivers that deep, jammy sweetness in every spoonful. The onions spend a solid 30-plus minutes in the pan until they collapse into something golden and almost silky — that patience is what gives the whole sauce its soul. Bone broth and coconut aminos build a savory, umami-forward base, while turmeric, ginger, and fresh thyme add warmth and a subtle herbal lift that keeps things interesting. Arrowroot starch steps in as the thickener here, creating a glossy, spoon-coating consistency without any grain-based flour — which means anyone navigating barley or other gluten-adjacent grains can pour this freely over everything on the plate. A final splash of apple cider vinegar brightens the whole thing and balances the richness beautifully. Serve it over mashed potatoes, roasted vegetables, or a Sunday roast and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!