Paraben Free Caramelized Onion Gravy

Total time55 min

Prep time10 min

Cook time45 min

4.5

(28)

Rich, slow-cooked onions are the soul of a great gravy, and this version earns every drop of flavor the old-fashioned way — nearly 35 minutes of patient stirring until they turn jammy, golden, and deeply sweet. Coconut oil replaces conventional butter, coconut aminos stand in for soy sauce, and arrowroot starch does the thickening work, so every ingredient pulling its weight here is clean and straightforward. For anyone navigating parabens in processed condiments and shelf-stable sauces, making gravy from scratch is genuinely the smartest move — you know exactly what went into the pan. The bone broth base adds body and a savory depth that store-bought powder packets simply can't match, while turmeric, ginger, and fresh thyme give it a warmth that feels almost luxurious. A splash of apple cider vinegar at the finish brightens everything and keeps the sweetness of the onions in check. Pour it over roasted vegetables, mashed potatoes, or a simple protein and it instantly makes the whole plate feel like a proper Sunday dinner.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!