Breastfeeding Friendly Caramelized Onion Gravy
Rich, slow-cooked onions are the backbone of this deeply savory gravy, and the patience it takes to get them golden and jammy is absolutely worth every minute. Bone broth gives the base a nourishing depth that store-bought gravies simply can't match, and it's a smart choice when you're focused on eating well while nursing. Coconut aminos add a subtle umami hit without any soy, and arrowroot starch keeps the whole thing thickened and glossy without relying on wheat flour. The warm notes of turmeric and ginger make this feel grounding and wholesome rather than heavy, which is exactly what you want when your body is doing a lot of work. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling flat. Pour it over roasted vegetables, mashed potatoes, or whatever protein is on the table — it elevates just about everything it touches.
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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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