Gluten-Free Onion Gravy
Switch things up with this vegan onion gravy! This gluten-free, holiday-friendly recipe uses real onions and just 7 plant-based ingredients.
Servings: 6 servings
Calories: 78kcal
Ingredients
- 3 tablespoons vegan butter
- 3 yellow onions thinly slices
- Salt
- Black Pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 2 cups mushroom broth or any broth of choice
- ½ teaspoon dried parsley optional, if using fresh, use 1 tablespoon of parsley
Instructions
- In a non-stick skillet over medium heat, melt the butter. Add the onions and cook, stirring frequently, for about 30 minutes. After 10 minutes, season with salt and pepper. To keep the onions from burning or drying out, lower the heat and add a splash of water as needed.
- Stir in the red wine vinegar and let it simmer for 2 minutes. Sprinkle in the cornstarch and mix well with the onions. Continue cooking and stirring for 2 more minutes.
- Pour in the broth and bring the mixture to a simmer. Stir often and cook until the gravy thickens, about 10 minutes.
- Remove about three-fourths of the gravy and blend until smooth. Then, combine it back with the remaining chunky gravy and serve.
Notes
- I used Lee Kum Mushroom Bouillon Powder mixed with water for the mushroom broth, but I halved the recommended amount to reduce the saltiness.
- If you don’t have mushroom broth or prefer not to use it, feel free to use any broth you like.
- For a sweeter gravy, cook the onions longer, for about up to an hour.
- This recipe calls for yellow onions, but red or white onions work just as well.
- Blending the onion gravy creates a smoother texture and helps fully blend the flavors.
Nutrition
Serving: 1-serving | Calories: 78kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 361mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg