Mustard Free Caramelized Onion Gravy

Total time55 min

Prep time10 min

Cook time45 min

4.5

(28)

Rich, slow-cooked onions are the backbone of this gravy, and the patience required to get them deeply golden and jammy is absolutely worth every minute of stirring. The natural sweetness that develops over that long cook time gives the sauce a complexity that no shortcut can replicate. Bone broth adds savory depth, while coconut aminos bring a subtle umami note without any of the soy or wheat concerns that come with traditional sauces. A touch of turmeric and ginger keeps things warm and aromatic, and the arrowroot slurry thickens everything to that perfect, glossy, spoon-coating consistency. For anyone navigating mustard allergies or sensitivities, gravies can be a minefield — many store-bought versions and restaurant sauces sneak in mustard powder or prepared mustard as a flavor booster, but every ingredient here is straightforward and easy to verify. A final splash of apple cider vinegar at the end brightens the whole thing and balances the sweetness of the onions beautifully. Pour it over roasted meat, mashed potatoes, or anything else that deserves a serious upgrade.

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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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