This Gluten Free Caramelized Onion Gravy is the perfect addition to your proteins and veggies, packed with tons of flavor and umami!
One of the condiments I miss most when dining out is a rich savory brown gravy. I love it on turkey, I love it on beef. I love it on rice, veggies, you name it. There is just something about a good gravy that other condiments cannot even come close to touching.
Making gravy without gluten is not difficult thanks to cassava flour , but getting that rich flavor is often more challenging without aids like msg and other flavor enhancers that restaurants use for quick fixes. The good news is, with a little love and old fashioned slow cooking, getting that rich flavor infused into your gravy is pretty darn easy to accomplish.
I believe there are 3 things that make this gravy bold and robust, which are:
- A slow cooked beef broth that’s made 1st by roasting bones, then slow cooking for 24 hours . Alternatively you can pressure cook the broth in the Instant Pot , (recipe can be found HERE ) or turn to a high quality store bought brand like THIS  one or THIS  one.
- The 2nd must have for this caramelized onion gravy, is slow cooked onions with a good amount of fat, like ghee. Cooking them low and slow in a skillet until they caramelize really brings out that magical flavor.
- Seasoning! It doesn’t take a ton of sea salt or garlic, but I find both are needed to really awaken the flavor profile. And of course, if you don’t have NomNom Paleo’s Magic Mushroom Powder , that is a MUST MUST!
Ok, let’s make some gravy shall we?Print 
Gluten Free Caramelized Onion Gravy
- 2 Vidalia onions, sliced thin
- 1/4 cup ghee or avocado oil
- 2 teaspoons maple or coconut sugar
- 2 tablespoons coconut aminos
- 2 cups bone broth (see above for best options)
- 2 tablespoons cassava flour 
- 1/4 teaspoon garlic powder
- Sea salt or Nom Nom Paleo’s Magic Mushroom Powder to taste
- Place the ghee and sliced onions in a skillet heated on low heat
- Cook the onions, shifting them occasionally, for a total of around 25-30 minutes, adding in the sugar and a pinch of salt after about 10 minutes
- By the end of half an hour, the onions should be browned and very tender
- Now pour in the beef broth and coconut aminos, reserving 1/4 cup of the broth to make a slurry. Stir to combine
- To make your slurry, add the 2 tablespoons of cassava flour to the reserved broth and stir well
- Add the slurry to the skillet, stir well, and turn the heat up to medium/high until the gravy starts to simmer and thicken (just a few minutes)
- Add the garlic powder and salt to taste and remove from heat once the desired thickness and texture are reached
- Serve on meatloaf, poultry, over rice or roasted vegetables