Pistachio Free Caramelized Onion Gravy

Total time55 min

Prep time10 min

Cook time45 min

4.5

(28)

Rich, slow-cooked onions are the backbone of a truly great gravy, and this version delivers that deep, jammy sweetness that only comes from patience and a good hot pan. Coconut oil gets things started, and the onions spend a solid half hour transforming into something golden and almost silky before the garlic, turmeric, ginger, and fresh thyme join the party. 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 feeling heavy. Every single ingredient here is naturally free from tree nuts of any kind — no hidden nut oils, no shared-facility guesswork, just clean, straightforward pantry staples. This is the kind of gravy that makes mashed potatoes, roasted vegetables, or a simple piece of chicken feel like a proper Sunday dinner. Make a big batch, because it disappears fast.

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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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