Gluten-Free Onion Gravy
This deep rich vegetarian Gluten-Free Onion Gravy is a testament that you don’t need meat drippings or beef stock to make an excellent gravy. Thick and smooth, this flavourful gravy is a wonderful accompaniment to sausages, pies, mashed potatoes, Sunday lunch or any of your favourite comfort foods.
Servings: 8
Calories: 127kcal
Ingredients
- 70 g unsalted butter
- 1 tablespoon olive oil
- 500 g white onions peeled and sliced (from 4 onions)
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- Pinch of white pepper
- 40 g cassava flour
- 800 ml vegetable stock
- 1 teaspoon worcestershire sauce see notes
- 1 teaspoon dijon mustard
Instructions
- Heat the pan for a couple of minutes on a medium heat. When hot, add 20g of the butter plus the olive oil.
- Add the onion slices and heat on medium-low heat for about 20-25 minutes until sticky and caramelised. Stir the pan occasionally to collect all the brown sticky bits from the bottom. For the end 5-10 minutes you will be stirring almost continually to avoid the catching onion burning. The onions are ready when they are still soft but golden and sticky.
- Turn the heat to low and pour in the apple cider vinegar and stir well to deglaze the pan.
- Add the herbs and the salt and pepper.
- Stir in the butter until melted then add the cassava flour. Switch to a whisk and mix the flour in well until it has all been absorbed by the fat.
- Pour in the stock very slowly, about 100ml at a time, stirring continually to remove lumps until it gradually begins to resemble a sauce. Once about half of the stock has been added you can turn the heat up to medium and keep on stirring in the stock until it has all been added and the only lumps in the gravy are the onion.
- Whisk in the dijon and the worcestershire sauce and bring the gravy up to a gentle boil.
- Turn the heat down and simmer for 10 minutes then remove from the heat and serve.
Notes
- Cassava flour. You can substitute for the same amount of sweet rice flour (glutinous rice flour) – this is not the same as regular rice flour. I do not recommend swapping for an all-purpose gluten-free flour as it doesn’t produce a high quality gravy. However, you can swap for my own Homemade Gluten-Free Flour Blend.
- Worcestershire sauce. Lea and Perrins is not gluten-free. However, you can buy many alternative versions and the vegan versions which you can pick up from health food shops or Amazon are almost always gluten-free. Do check your labels.
- Vegan version. As I said you should use a vegan Worcestershire sauce. You also can swap the butter for a vegan butter.
- Adding the stock. Add the stock a little amount at a time, whisking all the while, this gives an ultra smooth sauce and is the best way to dissolve any lumps of flour.
Make ahead. You can make the gravy up to 3 days before you want to serve it and keep it stored in an airtight container in the fridge. - Freeze. Or you can freeze the gravy for up to 2 months. Allow the gravy to cool to room temperature then store in an airtight container and keep in the freezer. Defrost overnight before re-heating thoroughly in a saucepan.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups.
The nutrition serving is for 1 serving of gravy, assuming the gravy is served to 8 people.
Nutrition
Calories: 127kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 490mg | Potassium: 104mg | Fiber: 1g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg