5 from 30 votes
Caramelized Onion Gravy
Caramelized Onion Gravy is a rich sauce made by slowly cooking thinly sliced yellow onions with sugar until deeply caramelized, then blending them smooth. The gravy thickens with butter, flour, and vegetable broth, flavored with thyme, tamari, bay leaf, and balsamic vinegar for depth. This gravy has sweet and savory undertones and a velvety texture, ideal for pouring over vegetables, mashed potatoes, or plant-based dishes.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
4
cups
Calories:
132 kcal
Course:
Side Dish, Condiments
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 cups
Amount Per Serving
Calories 132
% 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.