Carrageenan Free Caramelized Onion Gravy
Rich, deeply savory gravy is one of those things that sounds simple but can quietly contain a surprising number of additives — including thickeners and stabilizers that people avoiding carrageenan need to watch for in store-bought versions. This recipe sidesteps all of that by building every layer of flavor from scratch, starting with a long, slow caramelization of yellow onions that turns them jammy, golden, and almost sweet. Coconut oil, bone broth, and coconut aminos form the liquid backbone, while turmeric, ginger, and fresh thyme add warmth and depth that make this taste far more complex than the ingredient list suggests. Arrowroot starch whisked into cold water does the thickening work cleanly and without any gums or fillers — just a glossy, spoon-coating consistency that clings beautifully to whatever you pour it over. A final splash of apple cider vinegar at the end brightens everything and keeps the richness from feeling heavy. Whether you're spooning it over roasted vegetables, mashed potatoes, or a Sunday roast, this is the kind of gravy that makes people ask for the recipe.
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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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