The holiday season is right around the corner and we’re about to slide out those serving bowls -starting with gluten-free onion gravy!
Just like our oil-free mushroom gravy, this recipe is SUPER easy to make and only takes a handful of mostly pantry-friendly ingredients.
Speaking of the holiday season, ccompany this dish with other plant-based Thanksgiving side dishes including vegan mac & cheese, zucchini stuffing, and mashed carrots.
Why You’ll Love This
- We’re only working with 7 AFFORDABLE ingredients! No need for a full shopping cart worth of stuff to make this gravy.
- This recipe is gluten-free. Rather than using all-purpose flour, we’re going with cornstarch – a great alternative to thicken the gravy.
- It’s the perfect side dish during the holiday season, or for any weekend family dinner.
Onion gravy is a type of gravy primarily made with onions, spices, and a roux. Some versions, like this one, make the recipe with caramelized onions.
Caramelizing the onions before turning them into a gravy helps pull its flavor and bring in a layer of sweetness.
Which, by the way, is what we’ll be doing in this recipe.
There’s a variety of ways of whipping up onion gravy. Some recipes call for different herbs and spices, wine, flour, lemon juice, and cream.
For more gluten-free recipes, check out our Peanut Butter Oatmeal Cookie, Oven Sheet Pan Pancakes, and Banana Pancakes.
Ingredients & Substitutions
- Vegan Butter – I typically use a soft vegan butter like Melt Organic or I Can’t Believe It’s Not Butter. A neutral oil can also be used in place of butter.
- Yellow Onions – Red or white onions may also be used. Just slice them up thinly and carry on with the recipe.
- Red Wine Vinegar – To enhance the flavor of the onion gravy, a pour of red wine vinegar will do the trick. Balsamic and sherry vinegar can also be used.
- Cornstarch – We’re using cornstarch instead of flour to keep this gluten-free.
- Salt & Black Pepper – Add to taste. To make things interesting, go for garlic salt. To keep this recipe low-salt, skip this. The broth should be enough.
- Mushroom Broth – A mushroom broth is perfect for establishing a layer of umami into the recipe. However, feel free to use any mushroom broth of your choice.
- Parsley – I added a bit of dried parsley to up the flavor factor in this recipe. It’s optional and other herbs may be used, like thyme, sage, or rosemary. For fresh herbs, use 1 teaspoon.
What To Eat With Onion Gravy
Onion gravy is typically served with a protein like bangers (sausages), hamburger steaks, or pork chops. However, we’re all plant-based here.
I recommend serving onion gravy with creamy, garlic mashed potatoes. This gravy is also great with lentil vegan meatloaf, meatless meatballs, or roasted potatoes.
What Kind of Broth To Use
I used mushroom bouillon powder, which I mixed with water to create a broth. However, any broth of choice works in this recipe.
Bouillon cubes and homemade broth may also be used.
How To Thicken Gravy
We’re using cornstarch to thicken the gravy. If you find the gravy is not thick enough, add more cornstarch, or simmer for a little while longer.
Blending the gravy will also help with a smoother, more gravy-like texture.
How To Store
Once the onion gravy has cooled down, cover/wrap tightly and store in an airtight container or for up to 3-4 days in the refrigerator. Or, freeze.
Reheat in a small saucepan or pot over medium-low heat until warm.
The gravy will be thicker from sitting in the fridge. So, be sure to add a touch of water along with salt and pepper to taste.
More Sauce & Gravy Recipes
- Oil-Free Mushroom Gravy
- Vegan Spaghetti Sauce with Real Tomatoes
- Creamy Rigatoni with Sofrito Avocado Sauce
- Garlic Butter Dipping Sauce
Tried out this Gluten-Free Onion Gravy recipe?
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Gluten-Free Onion Gravy
- 3 tablespoons vegan butter
- 3 yellow onions thinly slices
- Black Pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 2 cups mushroom broth or any broth of choice
- 1/2 teaspoon dried parsley optional, if using fresh, use 1 tablespoon of parsley
- In a non-stick skillet over medium, add butter. Once the butter has melted, add the onions.
- Cook the onions and stir often, for about 30 minutes. After about 10 minutes of cooking, add some salt and pepper.
- To prevent onions from burning or drying out, reduce heat and a touch of water when necessary.
- Stir in red wine vinegar and mix well. Simmer for 2 minutes.
- Sprinkle cornstarch into the pan and mix with the onions. Cook, while stirring, for two minutes.
- Then, pour the broth into the skillet. Bring to a simmer while stirring often until thickened – about 10 more minutes.
- Take about three-fourths of the gravy and blend until smooth. Combine with the unblended portion of the gravy and serve.
- I used Lee Kum Mushroom Bouillon Powder and water for my mushroom broth. I cut the recommended serving of mushroom powder in half to cut back on the salt.
- If you do not have or prefer not to use mushroom broth, go for any kind of broth of your preference.
- For a sweeter gravy, cook the onions for longer – for up to an hour.
- I used yellow onions in this recipe, however red or white onions will work, too.
- Blending the onion gravy will help with yielding a smoothier texture, while fully incorporating the flavors throughout.
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