Pecan Free Caramelized Onion Gravy
Rich, slow-cooked onions are the backbone of a truly great gravy, and this version delivers that deep, jammy sweetness you only get from giving them the full 30-plus minutes they deserve. Coconut oil gets things started, and then turmeric, ginger, and fresh thyme layer in a warmth that makes this feel far more complex than the ingredient list suggests. Bone broth and coconut aminos build a savory, umami-forward base, while a quick arrowroot slurry pulls everything together into a glossy, spoon-coating sauce. A final splash of apple cider vinegar at the end brightens the whole thing and keeps it from tasting heavy. The entire recipe is built from whole, straightforward ingredients — no hidden nut-based thickeners, no processed additives, nothing that would raise a flag for anyone avoiding tree nuts. Pour it over roasted vegetables, mashed potatoes, or a seared piece of protein and watch it disappear fast.
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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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