Slow-cooked yellow onions are the whole point here, cooked low and patient until they turn deeply golden and jammy, then built into a rich, savory gravy with garlic, fresh thyme, and a spoonful of tomato paste for depth. Vegetable broth gets whisked in to create a silky, thickened base, and a splash of Worcestershire-style seasoning rounds out that classic, savory backbone you want in a good gravy. It simmers down until it coats the back of a spoon perfectly — thick, glossy, and full of roasted onion flavor in every bite. This one's an easy pour-over for mashed potatoes, roasted vegetables, or a holiday plate, and it fits neatly into a dairy free spread without any fuss. The deep caramelization is really what makes it taste indulgent, so don't rush that first step — it's doing most of the work.
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Melt the vegan butter with the olive oil in a large skillet or saucepan over medium heat until the butter is fully melted and the mixture shimmers.
Add the sliced onions and salt, stirring to coat. Cook over medium heat, stirring every 3–4 minutes, until the onions are deeply golden and jammy, about 30–35 minutes. If the onions begin to stick or darken too quickly, reduce the heat to medium-low and add a splash of water. Stir in the sugar for the final 5 minutes to encourage even caramelization.
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