Brazil Nut Free Caramelized Onion Gravy

Total time55 min

Prep time10 min

Cook time45 min

4.5

(28)

Rich, slow-cooked onions are the backbone of a truly great gravy, and this version leans all the way into that depth. The onions spend a solid half hour in the pan until they're jammy, golden, and almost sweet — that patience is what gives the sauce its incredible body and complexity. Turmeric, ginger, and fresh thyme layer in warmth and a subtle earthiness, while coconut aminos add a savory, umami-forward note without any soy. Arrowroot starch does the thickening work here, creating a glossy, silky finish that clings beautifully to whatever you pour it over. A final splash of apple cider vinegar at the end brightens everything up and keeps the richness from feeling heavy. The whole ingredient list is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. This is the kind of from-scratch gravy that makes a plate of roasted meat or mashed vegetables feel genuinely special.

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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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