Gluten Free Classic Mirepoix
Onion, carrot, and celery cooked low and slow in butter — it sounds almost too simple, but this aromatic trio is the quiet backbone of some of the most comforting dishes in the kitchen. The goal here is patience: you're coaxing the vegetables into something pale, fragrant, and deeply savory without any browning, which builds a gentle sweetness that elevates everything it touches. Because the ingredient list is nothing but whole vegetables, unsalted butter, salt, and an optional bay leaf, there's genuinely nothing to second-guess from a gluten standpoint — no hidden starches, no seasoning blends, no processed shortcuts. That kind of clean simplicity is exactly what makes it such a reliable foundation when you're cooking for someone who needs to avoid gluten. Use it immediately to start a soup, a braise, or a rich pan sauce, or stash it in the fridge and let it do the heavy lifting later in the week. Once you have a batch ready to go, you'll wonder how you ever started a recipe without it.
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 1 large yellow onion (about 2 cups), cut into ¼-inch dice
- 2 medium carrots (about 1 cup), peeled and cut into ¼-inch dice
- 2 stalks celery (about 1 cup), cut into ¼-inch dice
- ¼ tsp kosher salt
- 1 bay leaf (optional)
Instructions
- 1
Melt the butter in a large skillet or saucepan over medium-low heat until foamy and just beginning to subside.
- 2
Add the onion, carrots, celery, and salt, then stir to coat everything in the butter. Add the bay leaf, if using.
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