Soy 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 earns every drop of flavor the old-fashioned way — a full 30-plus minutes in the skillet until they turn deeply golden and jammy. Coconut aminos step in where soy sauce would normally go, delivering that same savory, umami depth without any soy whatsoever, which makes this a genuinely satisfying option for anyone navigating soy sensitivities. Turmeric, ginger, and fresh thyme weave through the caramelized base, giving the gravy a warmth and complexity that goes well beyond a basic pan sauce. Arrowroot starch thickens everything to a glossy, spoon-coating consistency that feels indulgent without relying on flour or cornstarch. A final splash of apple cider vinegar at the end brightens the whole thing and keeps the richness from feeling heavy. Pour it over roasted vegetables, mashed potatoes, or anything that could use a serious upgrade — this is the kind of gravy that makes people ask for the recipe.

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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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