Flash in the Pan: Caramelized Onion Gravy

Note that the brand of broth or stock will make a huge difference to the taste here, since it provides the bulk of the gravy’s flavor along with the caramelized onions.  I use Pacific or Imagine brands (both are good); use a brand that you know to have a robust or rich flavor (no watery broth here, please!).

2 Tbsp (30 ml) extra virgin olive oil or coconut oil, preferably organic

2 large onions, sliced

2 cloves garlic, sliced

1 cup (240 ml) vegetable broth or stock

1 Tbsp (15 ml) arrowroot powder, organic cornstarch or tapioca starch

1/2 tsp (2.5 ml) smoked (or regular) paprika

1/4 tsp (1 ml) dried thyme

salt and pepper, to taste

In a medium pot or nonstick frypan, heat the oil over medium heat; add the onions and garlic.  Sauté until the onions begin to brown, about 10 minutes.  Add 1/4 cup (60 ml) of the broth and cover the pot.  Allow to cook until the onions are soft and deeply golden, uncovering to stir occasionally, 10-15 more minutes (if you need extra broth to prevent scorching, you can add more in 1/4 cup/60 ml increments;  just be sure you have at least 3/4 cup/180 ml left to add later). Turn off heat.

Add the remaining ingredients to the pot and, using a hand-held immersion blender, blend until smooth. (Alternately, you can make the gravy the long way: scrape the onion mixture (including any excess oil left in the pan) into a blender or food processor with the remaining ingredients.  Blend until smooth.  Then turn the gravy back into the pot).

Turn heat back up to medium and stir constantly until the gravy begins to bubble.  Pour into a gravy boat or bowl and serve alongside nutroast, oven-baked fries or other root vegetables, mashed potatoes, biscuits, or whatever else you might like with some gravy.

Makes about 2 cups (480 ml).  May be frozen.  Defrost, covered, overnight in the refrigerator, then reheat gently over low heat on the stovetop (add up to 1/4 cup/60 ml more broth if the gravy is too thick when reheating).