Macadamia 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 giving them the full 30-plus minutes they deserve. Coconut oil gets things started, and the combination of turmeric, ginger, and fresh thyme adds a warmth that makes this feel far more complex than the ingredient list suggests. Bone broth gives the base real body and savory depth, while coconut aminos bring a subtle umami note without any soy in sight. Arrowroot starch does the thickening work here, creating a silky, glossy finish that clings beautifully to whatever you pour it over. A final splash of apple cider vinegar at the end brightens everything up and keeps the richness from feeling heavy. Every ingredient is straightforward and easy to source, so there's no hunting through specialty aisles or second-guessing labels. This is the kind of from-scratch gravy that makes a simple roast or a pile of mashed potatoes feel like a proper occasion.

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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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