Legume Free Caramelized Onion Gravy
Rich, deeply savory gravy is one of those things that can feel off-limits when you're avoiding legumes — so many store-bought versions and restaurant gravies sneak in soy sauce, soy-based thickeners, or other bean-derived ingredients. This one sidesteps all of that with a smart lineup of clean, whole-food swaps. Coconut aminos stand in for soy sauce, delivering that same umami depth without any legume content, and arrowroot starch does the thickening work beautifully in place of cornstarch or flour-based roux. The real star, though, is the slow-cooked onion base — a full 30 to 35 minutes in the pan until they're jammy, golden, and almost sweet, which gives the gravy a complexity that no shortcut can replicate. Turmeric, ginger, and fresh thyme layer in warmth and brightness, while bone broth adds body and a savory backbone. A final splash of apple cider vinegar at the end lifts everything and keeps it from tasting flat. Pour it over roasted meat, mashed potatoes, or anything else on your plate 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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