Cashew Free Caramelized Onion Gravy
Rich, slow-cooked onions are the backbone of a truly great gravy, and this version delivers that deep, jammy sweetness without a single nut in sight. The onions spend a good half hour in the pan, gradually transforming into something golden and almost silky before the broth and aromatics even enter the picture. Turmeric, ginger, and fresh thyme give it a warmth that feels layered and intentional rather than one-note. Coconut aminos add a subtle savory depth, while arrowroot starch does the thickening work cleanly — no flour, no dairy, no tree nuts hiding in the mix. A final splash of apple cider vinegar at the end brightens everything up and keeps the richness from feeling heavy. This is the kind of gravy that makes people ask what your secret is, and the answer is just patience and good ingredients.
About FigFig 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!