Pork Free Caramelized Onion Gravy
Rich, slow-cooked onions are the backbone of a truly great gravy, and this version delivers that deep, jammy sweetness by giving them the full 30-plus minutes they deserve in the pan. Coconut oil, bone broth, and coconut aminos build a savory base that's completely free of pork-derived ingredients — no lard, no bacon drippings, no hidden additives to second-guess. Turmeric and ginger add a subtle warmth that makes this gravy feel a little more interesting than the standard Sunday roast version, while fresh thyme keeps it grounded and aromatic. The arrowroot slurry is the secret to that glossy, spoon-coating consistency — it thickens cleanly without any flour or cornstarch, and a splash of apple cider vinegar at the finish brightens the whole thing up. This is the kind of sauce that makes everything it touches taste better, whether you're pouring it over roasted vegetables, mashed potatoes, or a simple weeknight protein. It comes together in one skillet, which means cleanup is minimal and the reward is maximum.
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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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