SILKY SWEET ONION & HERB GRAVY
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Description:
Transform any meal into a savory masterpiece with this Silky Sweet Onion & Herb
Gravy. Finely diced sweet onions are slowly caramelized to build a deep,
flavorful base, then simmered with a rich "no-beef" broth and a bouquet of
herbs. This luscious, velvety gravy is perfect for drizzling over mashed
potatoes, roasts, or biscuits.

Prep Time: 10 minutes
Cook Time: 30 minutes
Yields: Approx. 4 cups

--- INGREDIENTS ---
- 1 tbsp vegan butter (or neutral oil)
- 2 large sweet onions (like Vidalia or Walla Walla), diced very finely
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups (32 oz) vegan "no-beef" broth
- 1 tbsp soy sauce or tamari
- 1 tsp balsamic vinegar
- 1 sprig fresh thyme (or ½ tsp dried thyme)
- 1 bay leaf
- Freshly ground black pepper, to taste
- Salt, to taste (optional, depending on broth saltiness)

--- INSTRUCTIONS ---
1. Caramelize the Onions: In a medium saucepan over medium-low heat, melt the vegan
   butter. Add the very finely diced sweet onions and cook slowly, stirring
   occasionally, for 20-25 minutes. You want them to become deeply golden brown,
   soft, and sweet. Do not rush this step; this is where all the flavor is built.
2. Build the Roux: Once the onions are beautifully caramelized, add the minced
   garlic and cook for another minute until fragrant. Sprinkle the all-purpose
   flour over the onions and stir constantly for 1-2 minutes to cook out the raw
   flour taste. The mixture will become a thick paste.
3. Deglaze and Flavor: Pour in the balsamic vinegar and soy sauce. Stir vigorously
   for about 30 seconds, scraping up any browned bits from the bottom of the pan.
4. Create the Gravy: Slowly begin to pour in the "no-beef" broth, whisking
   constantly to prevent lumps. A little at a time at first, then you can add it in
   larger splashes once it starts to thin out.
5. Simmer and Thicken: Once all the broth is incorporated, add the sprig of thyme
   and the bay leaf. Bring the gravy to a gentle simmer, then reduce the heat to
   low. Let it cook, uncovered, for 5-10 minutes, or until it has thickened to your
   desired consistency. It will thicken more as it cools slightly.
6. Finish and Serve: Remove the pan from the heat. Fish out the bay leaf and the
   thyme sprig. Taste the gravy and season with black pepper and salt, if needed.
   Serve hot.

--- CHEF'S NOTES ---
Rationale for Oil/Butter: While we often aim for oil-free recipes, the small
amount of vegan butter here is crucial for two reasons: 1) It allows the sweet
onions to caramelize properly, creating a deep, rich, complex sweetness that is
the absolute foundation of this gravy. 2) It forms a classic roux with the
flour, which results in a silky, traditional gravy texture that a slurry cannot
perfectly replicate. The culinary payoff for this minimal inclusion is immense.
For an Ultra-Smooth Texture: If Inga prefers a completely smooth gravy with no
onion texture at all, you can use an immersion blender to blitz the finished
gravy directly in the saucepan. This will incorporate the onions fully, making
it silky smooth.
Herb Variations: Feel free to add a pinch of dried sage or rosemary along with
the thyme for a more complex, holiday-style flavor profile.
Assumptions:
Nutritional information is an estimate based on a 4-cup yield, serving size of
¼ cup (16 servings total).
Assumes use of a standard vegan "no-beef" broth and unsalted vegan butter.
Sodium will vary based on the products used.