Black Pepper Free Caramelized Onion Gravy
Rich, slow-cooked onions are the backbone of a truly great gravy, and this version leans all the way into that depth of flavor. The onions spend a good half hour in the pan until they're jammy, golden, and almost sweet — that patience is what gives the sauce its body and complexity before a single drop of broth even hits the skillet. Turmeric and ginger step in where black pepper would normally go, adding warmth and a subtle earthiness that feels completely at home in a savory sauce. Coconut aminos bring a gentle umami richness, while a splash of apple cider vinegar at the finish brightens everything up and keeps it from tasting flat. Arrowroot starch does the thickening work cleanly, giving you that glossy, spoon-coating consistency without any graininess. If you've struggled to find a store-bought gravy that skips the pepper — and most of them don't — this homemade version is a genuinely satisfying answer. Pour it over roasted vegetables, mashed potatoes, or anything that deserves a little extra something.
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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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