Chestnut Free Caramelized Onion Gravy
Rich, slow-cooked onions are the soul of a great gravy, and this version delivers that deep, jammy sweetness by giving the onions a full 30-plus minutes in the pan until they collapse into something almost silky. Coconut oil gets things started, then garlic, turmeric, ginger, and fresh thyme layer in warmth and complexity that makes this taste far more involved than it actually is. Bone broth and coconut aminos build the savory backbone, while a quick arrowroot slurry thickens everything to that perfect, spoon-coating consistency without any wheat flour or starchy thickeners that could hide unwanted ingredients. A final splash of apple cider vinegar at the end brightens the whole thing and keeps it from tasting heavy. For anyone navigating tree nut sensitivities, this recipe is completely straightforward — every ingredient is easy to source and verify, with no ambiguous additions that require label-checking anxiety. Pour it over roasted vegetables, mashed potatoes, or a Sunday roast and watch it disappear fast.
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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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