I promised you my gluten free onion gravy recipe, and here it is. This easy, flavorful gravy works whether you leave the onion pieces in for texture or puree the sauce until silky smooth. You can adjust the color and flavor: a dash of Kitchen Bouquet will deepen and brown the gravy, a splash of milk will make a lighter sauce, or leave it its natural golden hue from butter and oil. You can also make it entirely with oil instead of a butter-and-oil mix, though butter adds extra depth of flavor. This is a reliable onion gravy that requires no meat drippings and pairs especially well with the classic English dish Toad in the Hole.
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Yield: Enough for a main-dish serving such as Toad in the Hole
A flavorful gluten free onion gravy, perfect for Toad in the Hole and other savory mains.
Ingredients:
- 1 Tablespoon oil (extra virgin olive oil recommended)
- 1 Tablespoon butter or dairy-free buttery spread
- 1/4 cup yellow onion, finely chopped
- 1 small clove garlic, minced or grated (optional)
- 1 Tablespoon potato starch or cornstarch (gluten free)
- 1 cup low-sodium gluten free chicken broth, or vegetable broth to keep it vegan
- Salt and freshly ground black pepper, to taste
Instructions:
- Heat the oil and butter together in a small saucepan over medium heat until the butter melts and begins to foam.
- Add the chopped onion and sauté gently for 10–15 minutes, stirring occasionally, until the onion is translucent and very tender. If using garlic, add it near the end of the sauté and cook for about 1 minute so it softens without burning.
- Increase the heat to medium-high. Sprinkle in the potato starch (or cornstarch) and stir constantly for 30 seconds to combine with the butter and oil, which helps thicken the sauce without clumping.
- Gradually whisk in the gluten free broth a little at a time, stirring until the mixture thickens and becomes smooth. Continue to cook for 1–2 minutes until the gravy reaches your desired consistency. Adjust seasoning with salt and pepper.
- If you prefer a smooth gravy, transfer the mixture to a blender or food processor and blend until silky. For a chunky onion gravy, leave the onions as they are and serve immediately.
Tips and Notes
This gluten free onion gravy is very adaptable. For a richer flavor, use a mix of chicken and beef gluten free broth if your diet allows. For a vegan version, use plant-based butter and vegetable broth. To deepen the color without changing the flavor profile drastically, a tiny drop of browning sauce can be used, but it is optional.
Potato starch and cornstarch both work as gluten free thickeners; potato starch yields a slightly clearer finish while cornstarch can be a bit silkier. Whisk the starch into the hot fat before adding liquid to prevent lumps. If the gravy becomes too thick, thin with a little more broth or a splash of water until you reach the perfect pourable consistency.
Serving Suggestions
This onion gravy complements roasted or mashed potatoes, roasted vegetables, sausages, meatloaf, and the traditional Toad in the Hole. It also makes a great sauce for grain bowls or as a savory topping for gluten free Yorkshire puddings.
Storage and Reheating
Store leftover gravy in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm gently in a saucepan over low heat, stirring frequently. If the gravy has thickened in the fridge, whisk in a tablespoon or two of broth or water to restore its original texture. You can freeze the gravy for up to 2 months; thaw overnight in the refrigerator before reheating.
Variations
- Add a splash of red wine or balsamic vinegar during sautéing for a tangy depth.
- Stir in fresh herbs such as thyme or rosemary near the end for aromatic notes.
- Mix in caramelized onions for a sweeter, more intense onion flavor.