Eosinophilic Esophagitis Friendly Vegan Caramelized Onion Gravy

Total time55 min

Prep time10 min

Cook time45 min

4.6

(22)

Eosinophilic Esophagitis Friendly Vegan Caramelized Onion Gravy

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Ingredients

4 servings

2 tbsp vegan butter
1 tbsp olive oil
2 large yellow onions, halved and thinly sliced
½ tsp salt
1 tsp sugar
3 cloves garlic, minced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
2 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp tomato paste
2 cups vegetable broth
1 tbsp vegan worcestershire sauce
1 tsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
black pepper, to taste

Instructions

1
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.
2
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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