Two large yellow onions get the slow-and-low treatment here, cooked down over a good 30-plus minutes until they're deep golden and jammy, with garlic and fresh thyme stirred in to build savory depth. Tomato paste adds a rich, almost roasted undertone before vegetable broth gets poured in and simmered down into a glossy, spoon-coating gravy. It's a fully plant-based sauce with real body and umami richness, no dairy or meat drippings required to get that classic, deeply savory pour-over gravy texture. Ladle it over mashed potatoes, roasted vegetables, or a holiday centerpiece and it holds up beautifully. This one's a smart pick for a gluten free table, delivering all that caramelized-onion flavor without missing a beat.
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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 3ā4 minutes, until the onions are deeply golden and jammy, about 30ā35 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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