Emulsifier Free Caramelized Onion Gravy
Rich, deeply savory, and built entirely from whole-food ingredients, this caramelized onion gravy is the kind of sauce that makes everything on the plate taste more intentional. Conventional gravies often rely on emulsifiers and thickeners that can be hard to track down on a label, but here arrowroot starch and a slow-cooked base do all the heavy lifting — cleanly and simply. The onions are cooked low and slow for over half an hour until they collapse into a jammy, golden mass that gives the gravy its natural body and sweetness. Coconut aminos add a subtle depth, while turmeric, ginger, and fresh thyme layer in warmth without overwhelming the dish. A splash of apple cider vinegar at the end brightens everything and keeps the flavors sharp and balanced. Pour it over roasted vegetables, mashed potatoes, or any protein you have on hand — it clings beautifully and tastes like it took far more effort than it did.
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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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