Shellfish 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 giving them the full 30-plus minutes they deserve. Coconut oil gets things started, and the onions gradually transform into something golden and almost silky before garlic, turmeric, ginger, and fresh thyme are folded in to build a warm, aromatic base. Bone broth and coconut aminos add savory depth, while a quick arrowroot slurry thickens everything to that perfect, spoon-coating consistency. A final splash of apple cider vinegar at the end brightens the whole thing and keeps it from tasting heavy. Conventional gravies can be a minefield for anyone avoiding shellfish, since restaurant versions and jarred products sometimes sneak in Worcestershire sauce or other seafood-derived flavor boosters — this one keeps it completely clean with straightforward, easy-to-verify ingredients. Pour it over roasted vegetables, mashed potatoes, or anything that could use a serious upgrade.
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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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