Fructose Free Caramelized Onion Gravy
Rich, deeply savory gravy can feel off-limits when you're navigating fructose sensitivities, but this recipe is built from the ground up to work beautifully without any of the usual problem ingredients. The onions are cooked low and slow for a full 30 to 35 minutes until they become jammy and golden — a process that transforms their natural sugars into something mellow and complex rather than sharp or overwhelming. Bone broth forms the silky base, while coconut aminos add that umami depth you'd normally chase with soy sauce or Worcestershire. Arrowroot starch steps in as the thickener, creating a glossy, spoon-coating consistency that feels genuinely luxurious. A finishing splash of apple cider vinegar lifts everything and keeps the flavors bright. This is the kind of gravy that makes roasted meats, mashed vegetables, or a simple bowl of grains feel like a proper Sunday dinner — no shortcuts, no compromises.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!