Mushroom Free Caramelized Onion Gravy
Rich, deeply savory gravy doesn't have to rely on mushrooms or mushroom-based umami boosters to taste incredible. This version builds its flavor the slow way — onions cooked down for over half an hour until they're jammy, golden, and almost sweet, then layered with garlic, turmeric, ginger, and fresh thyme. Coconut aminos bring that savory depth you'd normally chase with mushroom powder or Worcestershire, and bone broth gives the whole thing a silky, full-bodied base. Arrowroot starch thickens it to that perfect, glossy, spoon-coating consistency without any flour or cornstarch. A final splash of apple cider vinegar at the end brightens everything up and keeps it from tasting flat. Pour it over roasted meat, mashed potatoes, or anything that deserves a proper sauce — this one earns its place on the table.
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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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