Gelatin Free Caramelized Onion Gravy

Total time55 min

Prep time10 min

Cook time45 min

4.5

(28)

Rich, deeply savory gravy is one of those things that can be surprisingly tricky to navigate when you need to avoid animal-derived setting agents — many store-bought versions and classic recipes rely on gelatin for body and shine. This version gets its silky, spoon-coating thickness from arrowroot starch instead, which whisks into a smooth slurry and thickens beautifully without any of those concerns. The real star, though, is the caramelized onion base: slow-cooked for over half an hour until jammy, golden, and almost sweet, they give this gravy a depth of flavor that tastes like it took all day. Coconut aminos add a gentle umami backbone, while turmeric, ginger, and fresh thyme bring warmth and a little herbal brightness. A final splash of apple cider vinegar at the end lifts everything and keeps it from tasting heavy. Pour it over roasted vegetables, mashed potatoes, or anything that could use a serious upgrade — this is the kind of gravy that makes a plate feel like a proper meal.

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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
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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