Vegan Gravy with Caramelized Onions
A rich, savory vegan gravy built on deeply caramelized onions, vegetable broth, herbs, and seasonings. Serve it rustic with tender onion pieces or blend it into a silky sauce for mashed potatoes, vegetables, and holiday dishes.
- Prep Time: 10 minutes
- Cook Time: 40-55 minutes
- Total Time: 50-65 minutes
- Yield: 6 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- Yellow onions
- Olive oil or vegan butter
- Garlic cloves
- All-purpose flour
- Vegetable broth
- Soy sauce or tamari
- Fresh thyme or dried thyme
- Fresh rosemary, optional
- Dijon mustard, optional
- Freshly ground black pepper
- Salt
- Balsamic vinegar, optional
Instructions
- Peel the onions and slice them thinly and evenly.
- Heat the olive oil or vegan butter in a large skillet or saucepan over medium-low heat. Add the onions and a small pinch of salt. Cook for 30 to 40 minutes, stirring regularly, until very soft, deeply golden, and caramelized. Reduce the heat or add a small splash of water if the onions begin sticking or browning too quickly.
- Add the minced garlic, thyme, and optional rosemary. Cook for 30 seconds to 1 minute, stirring, until fragrant.
- Sprinkle the flour over the caramelized onions and stir thoroughly. Cook for 1 to 2 minutes to remove the raw flour taste.
- Gradually pour in the vegetable broth while whisking or stirring constantly to prevent lumps. Stir in the soy sauce or tamari and optional Dijon mustard.
- Bring the gravy to a gentle simmer and cook for 5 to 10 minutes, stirring frequently, until it reaches the desired consistency.
- Season with freshly ground black pepper and taste before adding additional salt. Stir in a small splash of balsamic vinegar for extra depth if desired.
- Serve with the caramelized onion pieces intact for a rustic gravy or carefully blend until smooth. Serve warm.
Notes
- Do not rush the onions. Slow caramelization for about 30 to 40 minutes develops the deep savory-sweet flavor of the gravy.
- Vegetable broth and soy sauce can contain substantial sodium, so taste the finished gravy before adding extra salt.
- For mushroom gravy, add finely chopped mushrooms when the onions are nearly caramelized and cook until their moisture evaporates and they begin to brown.
- For a gluten-free version, use a suitable gluten-free flour blend or thicken the broth with a cornstarch slurry. Use gluten-free tamari instead of regular soy sauce if necessary.
- Store cooled gravy in an airtight container in the refrigerator for up to 3 to 4 days or freeze for up to about 3 months.
- Reheat gently while stirring and add vegetable broth or water as needed to loosen gravy that has thickened during storage.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 410 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
