Hazelnut Free Caramelized Onion Gravy

Total time55 min

Prep time10 min

Cook time45 min

4.5

(28)

Rich, slow-cooked onions are the backbone of a truly great gravy, and this version delivers that deep, jammy sweetness you only get from patience and a good heavy skillet. Coconut oil gets things started, and after a long, unhurried cook the onions collapse into something almost silky — golden, fragrant, and full of natural sweetness. Turmeric, ginger, and fresh thyme layer in warmth and earthiness, while bone broth and coconut aminos bring a savory depth that tastes like it simmered all day. An arrowroot slurry thickens everything to that perfect, spoon-coating consistency without any wheat flour in sight. A final splash of apple cider vinegar at the end brightens the whole thing and keeps it from tasting heavy. Store-bought gravies and seasoning packets are notorious for sneaking in unexpected additives, so making this from scratch means you know exactly what's in the pan. Pour it over roasted meat, mashed root vegetables, or anything that needs a serious upgrade.

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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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