Citric Acid Free Caramelized Onion Gravy
Rich, deeply savory gravy is one of those kitchen staples that can feel off-limits when you're navigating sensitivities to acidic additives — but this version proves it doesn't have to be. The magic starts with a long, patient caramelization of yellow onions in coconut oil, coaxing out a natural sweetness that forms the flavor backbone of the whole sauce. Bone broth and coconut aminos add depth and umami without any of the citric acid or preservatives that sneak into so many store-bought gravies and seasoning blends. A touch of turmeric, ginger, and fresh thyme round everything out with warmth and herbal brightness. Arrowroot starch steps in as the thickener, giving you that glossy, spoon-coating consistency without cornstarch or flour. The small splash of apple cider vinegar at the very end lifts all those caramelized flavors without tipping the balance — and because it's added off the heat in a controlled amount, it stays gentle rather than sharp. Pour this over roasted meat, mashed potatoes, or anything that deserves a serious upgrade.
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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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