Lactose Free Caramelized Onion Gravy
Rich, slow-cooked onions are the backbone of a truly great gravy, and this version delivers that deep, jammy sweetness without a single drop of butter or cream. Coconut oil does the heavy lifting at the start, giving the onions a gorgeous golden color over a long, patient cook that you simply cannot rush. Bone broth brings savory body to the sauce, while coconut aminos add a subtle umami depth that makes the whole thing taste like it simmered all day. Turmeric, ginger, and fresh thyme layer in warmth and complexity, so this is far from a one-note pour-over. Arrowroot starch thickens everything to that perfect, glossy, spoon-coating consistency — no flour, no cornstarch, no dairy-based roux required. A final splash of apple cider vinegar at the end brightens all those deep, caramelized flavors and keeps the gravy from feeling heavy. Ladle it over roasted meat, mashed potatoes, or anything else that deserves a serious upgrade.
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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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