This gravy is all about the long, slow caramelization: onions cooked down for over half an hour until they turn deep golden and jammy, then built up with garlic, fresh thyme, and a spoonful of tomato paste for depth. A dusting of flour and a steady pour of vegetable broth bring it together into a silky, spoon-coating gravy with real savory backbone. It simmers down to that perfect consistency where a finger drawn through the back of a spoon leaves a clean line — rich, glossy, and deeply flavored. Ladle it over mashed potatoes, roasted vegetables, or a holiday plate and it holds its own. It's an easy make-ahead sauce that fits right into a vegetarian spread 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 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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