Fish Free Caramelized Onion Gravy

Total time55 min

Prep time10 min

Cook time45 min

4.5

(28)

Rich, deeply savory gravy can feel like a minefield when you're avoiding fish-derived ingredients — Worcestershire sauce and certain umami boosters sneak into so many classic recipes. This version builds every bit of its depth the old-fashioned way: a long, patient caramelization of yellow onions until they collapse into something jammy and golden. Coconut aminos step in as the savory, slightly sweet backbone, delivering that complex umami punch without any anchovy or fish sauce in sight. Turmeric, ginger, and fresh thyme layer in warmth and fragrance, while arrowroot starch thickens everything to a glossy, spoon-coating consistency that feels genuinely luxurious. A final splash of apple cider vinegar brightens the whole thing and keeps it from tasting heavy. Pour it over roasted vegetables, mashed potatoes, or anything that deserves a serious upgrade — this gravy earns its place at the table every single time.

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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
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
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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