Caramelized Onion Gravy
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 cups
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Calories
132 kcal
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Course
Side Dish, Condiments
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Cuisine
American
Caramelized Onion Gravy
Description
This gravy starts by caramelizing thinly sliced yellow onions with a bit of sugar in olive oil over low heat for about 40 minutes, developing deep golden-brown color and sweet flavor. The caramelized onion mixture is then combined with vegetable broth, scraped from the pan to capture browned bits, and cooled before being pureed until smooth. This puree forms a flavorful base for the sauce.
Butter and flour are cooked together in the same pan to create a roux, which thickens the gravy and gives it body. Vegetable broth is gradually whisked in to achieve a smooth consistency. Seasonings including salt, black pepper, fresh or dried thyme, tamari, bay leaf, and a splash of balsamic vinegar add layered flavors, balancing sweetness and umami.
This gravy complements vegetarian or vegan dishes, mashed potatoes, roasted vegetables, or anything benefiting from a savory sauce. It can be made ahead due to the long caramelization time, and reheated gently. The recipe allows control over saltiness and emphasizes patience in caramelizing onions for best flavor.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion halved and sliced thin, large
- 1 teaspoon white sugar organic for vegan-friendly
- 4 cups vegetable broth divided
- 3 tablespoons butter
- ¼ cup all-purpose flour
- ½ teaspoon salt plus more to taste
- ⅛ teaspoon black pepper freshly ground, plus more to taste
- 1 teaspoon thyme fresh chopped or ½ teaspoon dried
- 1 tablespoon tamari or soy sauce
- 1 bay leaf
- 1 teaspoon balsamic vinegar
Instructions
- Pour the olive oil into a large saucepan over medium-low heat. When hot, add the onion and sugar. Cook, stirring occasionally, until the onions are extremely soft, golden brown and caramelized, about 40 minutes. If the onions start to burn when cooking, lower the heat. Once cooked, stir in 2 cups of the vegetable broth, scraping up any flavorful bits that are stuck to the pan. Set the onion and broth mixture aside and allow to cool to room temperature. When cool, pour the onion mixture into the pitcher of a blender or a food processor fitted with the s-blade, or use an immersion blender. Puree until smooth. Set aside.
- Set the same saucepan back on the burner, this time over medium heat. Add the butter and heat until melted. Stir in the flour, salt and pepper. Cook, stirring constantly, for three minutes. Stir in the thyme. Slowly drizzle in the remaining 2 cups vegetable broth, stirring constantly with a whisk. Stir in the Tamari, bay leaf and the pureed onion mixture. Cook, stirring frequently, until the mixture comes to a boil. Let boil, stirring constantly, until it has thickened slightly, about 3-4 more minutes.
- Remove from heat and discard the bay leaf. Stir in the balsamic vinegar. Taste and add additional salt and pepper if desired before serving.
Notes
- Caramelizing the onions takes most of the cooking time but requires occasional stirring and low heat to avoid burning.
- You may prepare the caramelized onions ahead of time and store them refrigerated before making the gravy.
- If using regular vegetable broth instead of low sodium, reduce added salt initially and adjust seasoning at the end.
- Blend the cooled onion mixture for a smooth gravy texture before combining with the roux and broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 556mg | 23% |
| Potassium | 79mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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