Seeds 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 patience and a good heavy skillet. The onions spend a solid half hour over medium heat until they collapse into golden, caramelized ribbons — that's where all the flavor lives. Coconut aminos bring a savory, umami-forward depth in place of soy sauce, and arrowroot starch steps in as the thickener, making this completely free from any seed-based ingredients that can sneak into conventional gravies. A pinch of turmeric and fresh ginger give it a subtle warmth that makes the whole thing feel a little more interesting than your standard pour-from-a-packet situation. Apple cider vinegar stirred in at the end brightens everything up and keeps the richness from feeling heavy. This is the kind of gravy that makes people ask what's in it — and the answer is refreshingly simple.
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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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