Nutmeg Free Caramelized Onion Gravy
Rich, slow-cooked onions are the soul of a great gravy, and this version delivers that deep, jammy sweetness without leaning on any of the usual warming spices that can sneak nutmeg into the mix. Turmeric and ginger do the heavy lifting here, giving the sauce a subtle earthiness and gentle warmth that feels complex without being overpowering. Coconut aminos add a savory, umami-forward depth that plays beautifully against the natural sweetness of the caramelized onions, while a splash of apple cider vinegar at the finish brightens everything up. The arrowroot slurry thickens the gravy to that perfect, glossy, spoon-coating consistency — no flour, no fuss, and no mystery spice blends hiding in the background. Bone broth gives the whole thing a silky, satisfying body that makes this feel like proper Sunday-dinner cooking. Pour it over roasted vegetables, mashed potatoes, or a thick slice of meatloaf and it will absolutely steal the show.
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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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