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An overhead photo of a white gravy boat and plate, with a silver coloured spoon. Inside the gravy boat is gravy. Beside the gravy boat are thyme leaves and rosemary sprigs next to the plate.
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Vegan Onion Gravy

This rich gravy is packed with flavour – caramelized onions, sherry, and vegetable stock – it might even be your new standard at your family’s holiday dinner rotation!
Prep Time5 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: American
Keyword: Gluten-free option, Gravy, Onion, Sauce, Vegan
Servings: 3 cups

Equipment

  • 1 Large skillet or wok
  • 1 Large spoon
  • 1 Whisk
  • 1 blender optional

Ingredients

  • 6 cups sweet onions thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon rosemary leaves dried
  • 1/4 teaspoon thyme leaves dried
  • 1/4 teaspoon nutmeg ground
  • 1/2 teaspoon marjoram dried
  • 3 tablespoons soy sauce low-sodium
  • 1/4 cup dry sherry
  • 2 cups vegetable stock
  • 2 tablespoons corn starch
  • salt & pepper to taste

Instructions

  • In a large skillet over medium high heat, add olive oil. Immediately add onions and stir to coat.
  • Stir in the rosemary, thyme, nutmeg,  and marjoram. Lower heat to medium, and continue cooking until onions are dark and caramelized, about 25 minutes.
  • Add soy sauce, sherry, and 1.75 cups of the vegetable stock and stir until it comes back to a bubbling simmer. (Reserve ¼ cup of stock)
  • Add corn starch to the reserved ¼ cup of stock, and whisk until smooth. Add to gravy and cook for another minute or two until thickened.
  • Optionally, you can blend the gravy in a blender or using a stick blender until smooth.
  • Serve immediately, or re-heat over medium heat in a saucepan.

Notes

Did you make Vegan Onion Gravy? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.