Vegetarian Onion Gravy
Cook time: 
Total time: 
Serves: enough to go on mashed potatoes and stuffing for 4-5 people
  • 7 Tbsp. extra-virgin olive oil, divided (4 Tbsp. for onions, 3 Tbsp. for flour)
  • 4 cups (about 1#) finely chopped yellow onions, caramelized (makes ¾ cup caramelized onion)
  • 3 Tbsp. white flour, or brown rice flour for gluten-free option
  • 1½ cups vegetable stock
  • ½ tsp. miso (for soy-free, use Miso Master Chickpea Miso)
  • ¼ tsp. salt
  1. Finely chop onions.
  2. Heat 4 Tbsp. extra-virgin olive oil in pan, add onions, stir very often over low heat for about 40 minutes until onions are much reduced and golden brown.
  3. Remove onions from pan, leave pan with browned onion residue on bottom.
  4. Add 3 Tbsp. white flour or brown rice flour to pan along with the remaining 3 Tbsp. olive oil. For a lighter gravy, you can just dry-toast the flour without oil (this is what I did this year and everyone seemed pleased with the result.)
  5. Stir constantly for several minutes over low heat until browned.
  6. Add vegetable stock.
  7. Continue stirring until thickened. This will happen almost right away with the white flour but will take more than five minutes with the brown rice flour.
  8. Transfer to Vitamix or other high-speed blender.
  9. Add onions, miso, and salt, blend.
Recipe by Fit and Fed at