Wheat 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 by giving the onions a full 30-plus minutes in the pan — no shortcuts, just pure caramelized flavor. Instead of a flour-based roux, arrowroot starch does the thickening work here, creating a silky, glossy sauce that's completely free of wheat without sacrificing that classic, spoon-coating texture. Coconut aminos add a subtle savory depth in place of soy sauce, and a splash of apple cider vinegar at the finish brightens everything up beautifully. Turmeric and ginger weave in a gentle warmth that makes this gravy taste far more complex than the ingredient list might suggest. Bone broth forms the liquid base, giving the whole thing a hearty, full-bodied richness that store-bought gravies rarely manage to pull off. This is the kind of sauce that makes roasted meats, mashed potatoes, or a simple weeknight dinner feel genuinely special.

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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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