Paleo Caramelized Onion Gravy

Total time55 min

Prep time10 min

Cook time45 min

4.5

(28)

Rich, deeply savory gravy is one of those comfort-food staples that can feel totally off-limits once you start reading labels — most store-bought versions are loaded with wheat flour, soy, and additives that have no business being on your plate. This version gets its silky body from arrowroot starch and a slow, patient caramelization of yellow onions that builds a naturally sweet, jammy base you simply can't fake with shortcuts. Coconut aminos stand in for soy sauce, delivering that same umami depth without any grain or legume concerns, while bone broth keeps everything grounded and nourishing. Turmeric, ginger, and fresh thyme layer in warmth and complexity that make this taste far more involved than it actually is. A splash of apple cider vinegar at the finish brightens the whole thing and keeps the richness from feeling heavy. Pour it over roasted meat, cauliflower mash, or anything else that deserves a proper saucing — it coats beautifully and holds its glossy texture right up until serving.

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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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