Vegan Caramelized Onion Gravy

Total time55 min

Prep time10 min

Cook time45 min

4.6

(22)

Rich, deeply savory gravy is one of those things that can feel off-limits when you're cooking without any animal products — but this version proves that's completely unnecessary. Two large yellow onions are slowly cooked down in vegan butter and olive oil until they turn jammy and golden, building the kind of sweet, complex base that most gravies get from meat drippings. A hit of tomato paste, minced garlic, and thyme layer in even more depth before vegetable broth brings everything together into a glossy, spoonable sauce. Vegan Worcestershire and a touch of soy sauce add that umami backbone you'd expect from a classic gravy, so nothing feels missing. The flour stirred into the caramelized onions thickens everything naturally, giving you a smooth, coat-the-back-of-a-spoon consistency without any dairy or cream. It makes four generous servings and works beautifully over mashed potatoes, roasted vegetables, or a holiday centerpiece. Once you've made this from scratch, the jarred stuff simply won't cut it anymore.

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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
1 tbsp tomato paste
2 cups vegetable broth
1 tbsp vegan worcestershire sauce
1 tsp soy sauce
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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