Xanthan Gum Free Caramelized Onion Gravy
Rich, deeply savory gravy is one of those things that can feel off-limits when you're avoiding common thickeners, but arrowroot starch does a beautiful job here — no gums, no starches with questionable additives, just clean, glossy results. The real magic starts with the onions, which get a full 30-plus minutes in the pan until they collapse into something jammy, golden, and almost sweet. Garlic, turmeric, ginger, and fresh thyme go in next, turning the whole skillet fragrant before a pour of bone broth lifts all those caramelized bits off the bottom. Coconut aminos add a subtle umami depth that rounds out the flavor without any soy, and a final splash of apple cider vinegar at the end brightens everything up just enough. The arrowroot slurry goes in slowly while you stir, thickening the gravy to that perfect coat-the-back-of-a-spoon consistency in just a couple of minutes. It's the kind of sauce that makes a simple roast, a pile of mashed potatoes, or even a grain bowl feel genuinely special.
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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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