Rich, slow-cooked onions are the backbone of this deeply savory gravy, and the long caramelization process coaxes out a natural sweetness that feels indulgent without relying on any added sugars. Coconut oil and bone broth keep the base clean and nourishing, while coconut aminos stand in for soy sauce to deliver that umami depth without the problematic ingredients found in conventional gravies. A pinch of turmeric and ginger add warmth and anti-inflammatory flair, and fresh thyme ties everything together with a herby brightness. Arrowroot starch does the thickening work here instead of wheat flour, so the final texture is silky and glossy without any grain-based starches that can be tricky to navigate on a candida-conscious eating plan. A finishing splash of apple cider vinegar lifts the whole thing and keeps the flavor balanced rather than heavy. This is the kind of gravy that makes roasted vegetables, cauliflower mash, or a simple piece of protein feel like a proper, satisfying meal — no compromises required.
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Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 3/4 teaspoon per serving, which is likely fine.
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.
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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