Gluten 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 feel completely off-limits once you're avoiding gluten — most store-bought versions and classic recipes lean on wheat flour as the thickener, and that's where things usually fall apart. This version sidesteps all of that by using arrowroot starch instead, which creates a silky, glossy consistency that honestly rivals anything you'd get from a traditional roux. The real magic here is patience with the onions: a slow, steady 30-plus minutes in the pan transforms them into something jammy and almost sweet, building a flavor base that makes the whole gravy taste like it simmered for hours. Bone broth and coconut aminos add depth and a subtle umami backbone, while turmeric, ginger, and fresh thyme keep things warm and aromatic without being overpowering. A final splash of apple cider vinegar at the end brightens everything up and balances the natural sweetness of the caramelized onions beautifully. Pour it over roasted chicken, mashed potatoes, or a holiday roast and nobody at the table will be asking what's different — they'll just be asking for more.

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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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