Capsaicin Free Caramelized Onion Gravy

Total time55 min

Prep time10 min

Cook time45 min

4.5

(28)

Rich, slow-cooked onion gravy is one of those deeply comforting sauces that makes everything it touches taste better — and this version delivers all that savory depth without a trace of heat-producing ingredients. Traditional gravies often sneak in Worcestershire sauce, hot sauce, or spice blends that can be a real problem for anyone avoiding capsaicin, but every single ingredient here is carefully chosen to keep things warm and flavorful without any burn. The onions are the real star: a full 30 to 35 minutes of patient cooking transforms them into something jammy, golden, and almost sweet, building a flavor base that no shortcut can replicate. Turmeric and ginger add gentle earthiness and warmth, while fresh thyme keeps things bright and aromatic. Coconut aminos bring a subtle savory depth in place of soy sauce, and arrowroot starch thickens everything into a glossy, spoon-coating consistency that feels genuinely luxurious. A final splash of apple cider vinegar at the end lifts the whole thing and balances the sweetness of the onions beautifully. Pour it over roasted vegetables, mashed potatoes, or anything else that deserves a serious upgrade.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!