Chicken Free Caramelized Onion Gravy
Rich, deeply savory gravy doesn't have to start with poultry drippings, and this recipe is proof. Slowly caramelized onions form the flavor backbone here — cooked down until jammy and golden, they bring a natural sweetness that no shortcut can replicate. Warm spices like turmeric and ginger layer in earthy depth, while fresh thyme keeps things bright and aromatic. Bone broth and coconut aminos build that glossy, umami-forward body you want in a proper gravy, and an arrowroot slurry thickens everything to a silky, spoon-coating consistency without any flour or starch from questionable sources. A final splash of apple cider vinegar at the end lifts all those rich flavors and keeps the sauce from feeling heavy. This is the kind of gravy that makes everything on the plate taste better — pour it over roasted vegetables, mashed potatoes, or a hearty grain bowl and watch it disappear.
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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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