Honey Free Caramelized Onion Gravy
Rich, slow-cooked onions are the secret to a gravy that tastes like it simmered all day, and this version delivers exactly that depth without a drop of sweetener. The onions spend a full 30-plus minutes in the pan until they collapse into a jammy, golden mass that brings all the sweetness you need naturally. Coconut aminos add a savory, umami backbone, while turmeric, ginger, and fresh thyme give the whole thing a warmth that feels almost luxurious. A simple arrowroot slurry thickens everything to that perfect, spoon-coating consistency without any flour or cornstarch. A final splash of apple cider vinegar at the end brightens the whole gravy and keeps it from tasting heavy or one-dimensional. This is the kind of sauce that makes roasted vegetables, mashed potatoes, or a simple piece of protein feel like a proper Sunday dinner.
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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.
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