Switch things up with the Gluten-Free Onion Gravy! Skip the packaged stuff and make holiday-friendly gravy from real onions. Made with just 7 plant-based ingredients.
½teaspoondried parsleyoptional, if using fresh, use 1 tablespoon of parsley
Instructions
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.
Notes
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.