Low-Carb Caramelized Onion Gravy Without Flour
Sneak Preview: This gravy without flour is perfect for low-carb, keto, and gluten-free diets. Caramelized onions add flavor and act as the only thickener, making it naturally rich and satisfying.
As an Amazon Associate, I earn from qualifying purchases.
Revolutionize Your Gravy Game
Think going low-carb means saying goodbye to gravy? Think again! This Caramelized Onion Gravy is rich, flavorful, and thickened naturally with pureed caramelized onions. It’s a game-changer for those who want delicious gravy without flour, cornstarch, or other high-carb thickeners.
Why You Might Need This Recipe
- Low-Carb and Gluten-Free: Perfect for keto, grain-free, or gluten-free diets.
- Flavor-Packed: Caramelized onions create a deep, rich taste without the need for extra ingredients.
- Make-Ahead Friendly: Prepare the onions in advance for quick assembly when needed.
Recipe Inspiration
In my last post, I shared how gravy can transform dishes like mashed cauliflower, making them even more enjoyable. But traditional gravy often contains carbs, which I wanted to avoid. Thickeners like coconut flour or chickpea flour didn’t work for me—they left a gritty texture. Gluten-free flours were high in carbs, which didn’t align with my goals either.
Then inspiration struck! I remembered my Roasted Rosemary Chicken with “Instant” Gravy, where baked onions acted as the thickener. Why not try caramelized onions? The result was a flavorful, rich, and naturally thickened gravy—completely free of flour and carbs. Now, it’s my go-to recipe when I want a healthier gravy option!
Ingredients and Substitutions
- Caramelized Onions:
- The secret thickener!
- Their natural gelatin and sweetness create the perfect texture.
- Broth:
- High-quality broth or stock determines the flavor.
- Use homemade, canned, or bouillon-based broth.
- Mushrooms (Optional):
- Add for a hearty umami boost.
- Seasonings:
- Worcestershire sauce,
- Herbs like thyme or parsley, and salt to taste.
- Check labels for keto and gluten-free compliance.
How to Make Caramelized Onion Gravy Without Flour
- Caramelize the Onions:
- Slice onions thinly and cook them slowly in a skillet over LOW heat with a little oil or butter. Stir occasionally until they’re deep brown and soft. This can take up to an hour.
- Blend the Onions:
- Puree the caramelized onions with a little broth in a blender until smooth.
- Make the Gravy:
- Combine the onion puree with the remaining broth in a saucepan. Heat gently, stirring until the mixture thickens. Adjust seasonings to taste.
- Optional Additions:
- Stir in mushrooms, fresh herbs, or a splash of Worcestershire sauce for extra depth.
Pro Tips for Success
- Caramelize Ahead of Time: Freeze caramelized onions in small portions for quick use later.
- Deglaze for Extra Flavor: Use water or broth to scrape up any browned bits from the pan after caramelizing onions.
- Make It Your Own: Adjust the consistency with more broth or onion puree to suit your preferences.
Common Questions
1. Can I skip the onions?
- Onions are essential for this recipe, but mushrooms can add a similar thickening effect if you prefer.
2. How long does this gravy last?
- Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
3. Can I use this gravy with any dish?
- Absolutely! It pairs beautifully with mashed cauliflower, roasted vegetables, or your favorite meats.
Why Caramelized Onion Gravy is a Must-Try
This recipe delivers rich flavor and satisfying texture without a single grain of flour. It’s perfect for anyone seeking a low-carb, keto, or gluten-free alternative that doesn’t skimp on taste. Try it and see how easy it is to upgrade your meals!
Enjoy making this Caramelized Onion Gravy and let it transform your meals into the perfect comfort food. 🧅🍴
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Low-Carb Caramelized Onion Gravy Without Flour
Ingredients
- 1 tablespoon olive oil
- 2 (220 g) medium onions, peeled and sliced thinly
- 1½ cups (341 g) water or broth chicken, beef, or veggie (see notes)
- 1-2 tablespoons butter
- ½ teaspoon table salt
- ¼ teaspoon freshly ground black pepper
Instructions
Carmelize the Onions:
- Heat a medium to large skillet over medium heat. For best results, use a heavy skillet. Add 1 tablespoon olive oil, then 2 (220 g) medium onions, peeled and sliced thinly.
- Stir frequently, especially at the beginning and end of the cooking process to prevent burning. Cook until the onions caramelize and turn a deep brown color. This will take 30-45 minutes. Onions will reduce to about 1/2 cup when fully caramelized. This step can be done ahead of time and frozen for convenience.
Prepare the Broth:
- Transfer the caramelized onions to a blender.
- Add 1½ cups (341 g) water or broth of your choice to the same skillet you used for onions. Bring to a boil while scraping up browned bits from the skillet. Pour the deglazed broth into the blender, reserving about 1/4 cup of the liquid.
- Place onions into a blender. Add 1½ cups (341 g) water or broth of your choice to the same skillet you used for onions. Boil until all brown bits have dissolved into the water or broth. Add water or broth to blender containing onions saving back about a fourth cup.
Blend the Gravy:
- Blend the onions and broth starting on low speed, then gradually increase to high until smooth. Stop to scrape down the sides of the blender with a spatula.
- Add 1-2 tablespoons butter for a smoother texture and blend again. Adjust the thickness by adding more liquid if needed.
Season and Finish:
- Add ½ teaspoon table salt and ¼ teaspoon freshly ground black pepper to taste. (If your broth is extra salty, you may not want to add any salt) My husband requires lots of pepper so there’s that, too.
- Optional: Add herbs like thyme or parsley, or stir in a tablespoon of sour cream or Greek yogurt for extra flavor.
Notes
- Caramelize Ahead of Time: Freeze caramelized onions in small portions for quick use later.
- Deglaze for Extra Flavor: Use water or broth to scrape up any browned bits from the pan after caramelizing onions.
- Make It Your Own: Adjust the consistency with more broth or onion puree to suit your preferences.
- Use Homemade Broth: That way you’ll know exactly what’s in it.
- Adding sour cream or yogurt? Start with a couple of tablespoons.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.