Peanut Free Caramelized Onion Gravy
Rich, slow-cooked onions are the backbone of a truly great gravy, and this version takes its time — nearly 35 minutes of patient stirring until those sliced yellows collapse into something deeply golden and jammy. Coconut oil, bone broth, and coconut aminos build a savory, umami-forward base that feels indulgent without relying on any of the usual suspects that make store-bought gravies a gamble. A pinch of turmeric and ground ginger add warmth and a subtle earthiness that makes this gravy taste like it has been simmering all day. The thickening comes from an arrowroot slurry rather than a flour roux, which keeps the texture silky and glossy without any graininess. A final splash of apple cider vinegar at the end brightens everything up and keeps the richness from feeling heavy. This is the kind of sauce that makes mashed potatoes, roasted vegetables, or a simple protein feel like a proper Sunday dinner — and every single ingredient is straightforward and easy to verify as safe.
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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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