Vegan Caramelized Onion Gravy
Rich, deeply savory gravy is one of those things that feels impossible to pull off without meat drippings — but slow-cooked onions are genuinely one of the best-kept secrets in plant-based cooking. Spending that full 30-plus minutes coaxing the onions into a jammy, golden mass builds a flavor base so complex and satisfying that you won't miss a single thing. Coconut aminos add a subtle umami depth, while turmeric, ginger, and fresh thyme layer in warmth and fragrance that make this gravy taste like it simmered all day. Arrowroot starch does the thickening work cleanly and reliably, giving you that glossy, spoon-coating consistency without any flour or dairy. A final splash of apple cider vinegar at the end brightens everything up and keeps the richness from feeling heavy. Pour it over mashed potatoes, roasted vegetables, or a holiday centerpiece and watch it disappear fast.
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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
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 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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