Vegetarian Onion Gravy
This Vegetarian Onion Gravy is made with golden caramelized onions, pureed and simmered until rich and flavorful. Pair it with creamy Southern Mashed Potatoes for the perfect Holiday combo! Naturally Gluten-Free.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion thinly sliced
- 1 tsp dark brown sugar or brown or white sugar
- 2 cups (500 ml) low-sodium vegetable broth divided
- 2 tsp cornstarch
- 3 tbsp (42 g) unsalted butter
- 1 bay leaf
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 2 tsp balsamic vinegar
Instructions
- Caramelize the onions. Add the olive oil to a large saucepan over medium heat. Once the oil is hot, add the onions and sugar, and mix. Sautee for 35-40 minutes or until the onions are golden and caramelized, stirring frequently. You may need to reduce the heat to medium-low or low if the onions are browning too fast.
- Puree the onions. Add the sauteed onions and 1 cup (250 ml) of broth to a food processor. Puree until mostly smooth. If you don't have a food processor, you can add the ingredients to a medium bowl and use an immersion blender to puree the onions.
- Simmer the gravy. Add the pureed onion mixture back to the saucepan. Place the saucepan over medium heat and add in the butter, bay leaf, thyme salt, and pepper. Stir. While the gravy is cooking, dissolve the cornstarch in the remaining broth, then pour it into the saucepan and mix until combined. Bring to a simmer and simmer for 5-10 minutes or until thickened, stirring often. Turn off the heat, stir in the balsamic vinegar, and serve.
Notes
Make-Ahead Instructions: caramelize and puree the onions (step 1 and 2) up to 2 days ahead of time and store the mixture in an air-tight container in the refrigerator. When ready to serve, remove the onion mixture from the refrigerator and follow step 3. Storing Instructions: store the onion gravy in an air-tight container in the refrigerator for up to 4-5 days. You can also freeze gravy for up to 6 months. Reheating Instructions: transfer the gravy to a saucepan and place it over low heat. Cook until fully heated through and steaming (165 F). Stir often to prevent it from sticking to the bottom of the saucepan. I recommend using a kitchen thermometer (I like this one) to make sure the gravy has reached a safe temperature.
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📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
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