Citrus Free Caramelized Onion Gravy
Rich, deeply savory gravy can feel off-limits when you're avoiding citrus, since so many store-bought versions sneak in citric acid or lemon-based flavor enhancers. This one keeps things completely clean while delivering serious depth. The magic starts with a long, patient caramelization of yellow onions — a full 30-plus minutes in the pan until they're jammy, golden, and almost sweet. Bone broth and coconut aminos build a savory backbone, while turmeric, ginger, and fresh thyme add warmth and complexity without any citrus in sight. A small splash of apple cider vinegar at the very end brightens everything just enough without tipping into citrus territory. Arrowroot starch does the thickening work here, giving you that glossy, spoon-coating texture that makes you want to pour this over absolutely everything. It's the kind of gravy that makes a simple weeknight dinner feel like something worth sitting down for.
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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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