Half-Size Boiler Onion Gravy over Mashed Potatoes

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Unlock the secret to a deeply savory, rich, and utterly comforting gravy without a drop of oil! This recipe transforms humble boiler onions into a caramelized, velvety sauce, elevated with a tangy whisper of balsamic and thyme. It's the perfect, wholesome crown for a fluffy mountain of mashed potatoes or your favorite plant-based loaf.

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Prep Time

15 mins

Cook Time

30 mins

Yields

2 servings

Ingredients

2 cups vegetable broth
1.5 cups boiler onions, thinly sliced
1 tablespoon balsamic vinegar
½ tablespoon soy sauce or tamari (gluten-free)
½ teaspoon dried thyme
¼ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon cornstarch
2 tablespoons cold water
2 cups mashed potatoes (prepared oil-free)

Instructions

In a medium skillet, heat ⅛ cup of the vegetable broth over medium heat.
Add boiler onions and cook, stirring occasionally, until softened and caramelized (about 15-20 minutes).
Stir in balsamic vinegar, soy sauce, thyme, salt, and pepper. Cook for another 5 minutes.
In a small bowl, whisk together cornstarch and cold water until smooth to create a slurry.
Add the remaining vegetable broth to the skillet. Bring to a simmer.
Gradually stir in the cornstarch slurry, and cook, stirring occasionally, until the gravy has thickened to your desired consistency (about 5-10 minutes).
Serve the onion gravy over mashed potatoes.

Additional Information

Nutrition Facts (Summary)

Calories

Fat

0.5 g

Saturated Fat

0 g

Cholesterol

0 mg

Sodium

275 mg

Carbohydrates

10.5 g

Dietary Fiber

1 g

Total Sugars

3 g

Protein

2 g

Vitamin A

Vitamin C

Vitamin D

Vitamin E

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic Acid (B5)

Pyridoxine (B6)

Biotin (B7)

0.5%

Folate (B9)

Cobalamin

Calcium

Copper

Iron

Magnesium

Phosphorus

Potassium

Selenium

Zinc

Chef's Notes

For a richer flavor, use a splash of red wine or a dash of liquid smoke. Add other vegetables to the gravy, such as carrots or celery. Serve over mashed potatoes, roasted vegetables, or lentil loaf.