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Silky Sweet Onion & Herb Gravy

Silky Sweet Onion & Herb Gravy

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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.

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Prep Time

10 mins

Cook Time

30 mins

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.

Additional Information

Nutrition Facts (Summary)

Calories

25

Fat

1g (36% of Calories)

Saturated Fat

0.1g

Cholesterol

0mg

Sodium

210mg (9% DV)

Carbohydrates

3.5g (56% of Calories)

Dietary Fiber

0.5g (2% DV)

Total Sugars

1.5g

Protein

0.5g (8% of Calories)

Vitamin A

2mcg (0% DV)

Vitamin C

0.8mg (1% DV)

Vitamin D

0mcg (0% DV)

Vitamin E

0.1mg (1% DV)

Vitamin K

1.2mcg (1% DV)

Thiamin (B1)

0.02mg (2% DV)

Riboflavin (B2)

0.01mg (1% DV)

Niacin (B3)

0.1mg (1% DV)

Vitamin B6

0.02mg (1% DV)

Vitamin B12

0mcg (0% DV)

Calcium

9mg (1% DV)

Copper

0.02mg (2% DV)

Folate

3mcg (1% DV)

Iron

0.2mg (1% DV)

Magnesium

3mg (1% DV)

Phosphorus

12mg (1% DV)

Potassium

35mg (1% DV)

Selenium

0.3mcg (1% DV)

Zinc

0.1mg (1% DV)

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.

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