Rice 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 lets them do all the heavy lifting. The onions spend a solid half hour in the pan, transforming into something deeply golden, jammy, and almost sweet — that patience is what gives the sauce its incredible depth without needing any flour or grain-based thickener. Arrowroot starch steps in to create a silky, glossy consistency that coats everything beautifully, making this a smart choice when rice flour or wheat-based roux are off the table. Bone broth brings body and savory richness, while coconut aminos add a subtle umami note that rounds out the whole thing. A pinch of turmeric and ginger give it a gentle warmth that feels a little unexpected in a gravy but absolutely works. A final splash of apple cider vinegar at the end brightens all those deep, caramelized flavors and keeps the sauce from feeling heavy. Pour it over roasted vegetables, mashed potatoes, or a thick slice of meat and it will instantly become a staple in your kitchen.

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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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