Seed Oil 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 you only get from giving them the full 30-plus minutes they deserve. Coconut oil stands in for the usual butter or canola, keeping every drop of this sauce completely free from industrial seed oils without sacrificing any of the silky, glossy finish you expect. Bone broth brings a savory depth that store-bought gravies rarely match, while coconut aminos add a subtle umami note in place of soy sauce. Turmeric, ginger, and fresh thyme weave in warmth and brightness that make this taste far more complex than the short ingredient list suggests. Arrowroot starch does the thickening work here — it creates a beautifully smooth, glossy consistency that holds up well and avoids the gummy texture cornstarch can sometimes leave behind. A final splash of apple cider vinegar at the end lifts everything and keeps the richness from feeling heavy. Pour it over roasted meat, mashed potatoes, or anything else on the plate that deserves a serious upgrade.

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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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