Beef Free Caramelized Onion Gravy
Rich, slow-cooked onions are the backbone of a truly great gravy, and this version lets them do all the heavy lifting. The onions spend a solid half hour in the pan, transforming into something deeply golden, jammy, and almost sweet — that patience is what gives the sauce its incredible depth without needing any meat-based drippings. Bone broth keeps things savory and full-bodied, while coconut aminos add a subtle umami note that rounds everything out beautifully. Turmeric, ginger, and fresh thyme weave in warmth and a little earthiness that makes this feel far more complex than the ingredient list suggests. Arrowroot starch thickens the gravy to that perfect, glossy, spoon-coating consistency, and a final splash of apple cider vinegar brightens the whole thing just before serving. It's the kind of sauce that makes mashed potatoes, roasted vegetables, or a simple grain bowl feel like a proper Sunday dinner.
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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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