Nitrate & Nitrite Free Caramelized Onion Gravy
Rich, slow-cooked onions are the soul of a great gravy, and this version earns every drop of its deep, jammy flavor the honest way — no shortcuts, no additives, just time and heat doing their thing. Conventional gravies and store-bought versions often sneak in cured meat drippings, flavor enhancers, or preservatives that are hard to spot on a label, so making your own from scratch is genuinely the cleanest path forward. Here, coconut oil, bone broth, and coconut aminos build a savory, umami-forward base that's completely free of those concerns. The arrowroot slurry thickens everything to a glossy, spoon-coating consistency without any of the processed thickeners found in packet mixes. A finishing splash of apple cider vinegar lifts the whole thing, cutting through the richness and balancing the sweetness of those deeply caramelized onions. Turmeric and ginger add a subtle warmth that makes this gravy feel a little more interesting than your average pour-over. Spoon it over roasted vegetables, mashed potatoes, or anything 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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