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Onion Gravy

Prep Time7 minsCook Time25 minsTotal Time32 mins

Sop up this onion gravy with a hearty piece of sourdough bread or creamy mashed potatoes. Its a guaranteed comfort food when gravy is involved.

This can be made gluten/dairy free and pantry friendly.
It makes about 2 cups of gravy.

 2 Small onions, finely choppedAbout 3 cups
 4 tbsp ButterButter can be omitted if you want dairy- free, use 1 tbsp of oil or water
 ⅓ cup Red wineCompletely optional
 2 tsp Herbs (combined to equal 2 tsp) whatever is on hand; parsley, thyme, rosemary, sage, oregano, etc.
 1 tbsp Soy sauceTamari (coconut aminos if avoiding gluten) or a little salt can be added at the end to taste
 1 tbsp Balsamic vinegar
 1 tsp Garlic powder
 2 cups Veggie or chicken broth
 2 tbsp Cornstarch
 2 tbsp Cold water
1

Over medium heat, heat a medium saucepan with butter (if using). Add to melted butter, onions and sauté until golden and starting to breakdown. About 7-10 minutes.

2

If using wine, add to onion and allow to cook down for about 5 minutes. If not using wine, add a little water or broth to loosen onions from saucepan.

3

Add herbs, soy sauce, balsamic vinegar and garlic to onions. Stir together for about 30 seconds.
Add broth to mixture.

4

Allow gravy to simmer together for about 10 minutes.

5

Meanwhile make “slurry” (thickening agent). In a small cup or bowl whisk together cornstarch and cold water until smooth.

6

Slowly add cornstarch slurry into onion gravy to thicken. Cook for about 2 minutes.

Using a hand blender, or regular blender (caution because liquid is hot-avoid putting a tight lid on blender, use a dish towel to contain liquid), blend bleach to desired constancy.

7

Pour gravy over those mashed potatoes or sliced chicken or sop up with a crusty piece of bread.

Enjoy!

Nutrition Facts

0 servings

Serving size