Gravy Without Flour: Perfect for Gluten-Free, Grain-Free, and Keto
Sneak Preview: This gravy without flour is the perfect recipe if you follow a low-carb, Keto, or gluten-free diet. Pureed caramelized onions are the only thickener.
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If you think cutting carbs is the end of your gravy train, then I have good news for you. I will show you how to make gravy without flour.
Three Reasons Why You Should Add This Recipe To Your Collection
- Caramelized onions provide fabulous flavor.
- Check out the hints for preparing the onions ahead of time and painlessly.
- Take a look at the nutrition facts–low carb and gluten-free.
Recipe Inspiration
In my last post, I discussed eating mashed cauliflower and suggested using gravy to make it more appealing. However, because of the carbs in traditional gravy, I avoid using flour, cornstarch, or arrowroot to thicken it.
I tried coconut flour, but the texture felt gritty on my tongue. Same with chickpea flour. Most gluten-free flours are pretty high in carbs, so that wasn’t an option either.
Then it hit me.
I remembered my recipe for Roasted Rosemary Chicken with “Instant” Gravy. Baked onions are the only thickening agent in the gravy.
It occurred to me that caramelized onions should work the same way, and sure enough, they make a delicious and flavorful no-flour gravy.
How Do Onions Make a Sauce Thicker?
When using onions to make a sauce thicker, cook them down to access the natural gelatin within. I’m no food scientist, but my experience bears this out.
The caramelizing process will accomplish this in addition to giving the onions extra flavor as they brown. Unfortunately, this will take time.
Caramelizing onions on top of the stove can take up to an hour. Use LOW heat so that the onions won’t burn. Stirring the onions occasionally will help them brown evenly.
An hour? Who has that time for that?
Two Ideas for Making Caramelized Onions at Your Convenience
- Use a slow cooker. No stirring or babysitting is required. On the other hand, the flavor doesn’t seem as concentrated because not as much liquid is lost in the slow-cooker process.
- Fortunately, caramelized onions can be prepared ahead of time on the stove, and then frozen. I nearly always have a few packages of prepared onions in the freezer for recipes like this. Pick a time when you know you’ll be in the kitchen for a while anyway.
Do Mushrooms Make Everything Better?
I think so. 😁 You can leave out the onions if you don’t agree.
Ingredients and Substituion
The flavor of your gravy will depend at least 99% on the quality and richness of your broth. Check the taste before adding salt if you use bouillon or canned stock. If you have juices left from a roast or baked chicken, use that.
1. No broth in the pantry?
Use the same water you used to deglaze the pan in which you caramelize the onions. All those browned bits will add flavor and color to your gravy.
2. Looking to add more flavor?
Depending on your tastes and dietary limitations, try adding a few drops of Worcestershire sauce, steak sauce, or Kitchen Bouquet. (Check labels. These might add sugar or grains with gluten.)
If you are strict about no extra sugar or grains, try adding herbs such as thyme or parsley, unflavored Greek yogurt, or sour cream.
Disclaimer: If cooked onions affect you adversely, this probably isn’t your recipe.
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
How To Make a Gravy Without Flour Using Onions
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Ingredients
- 1 tablespoon olive oil
- 2 (220 g) medium onions, peeled and sliced thinly
- 1½ cups (341 g) water or broth chicken, beef, or veggie (see notes)
- 1-2 tablespoons butter
- ½ teaspoon table salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Pre-heat a medium to large size skillet over medium heat on the stove. The heavier the skillet, the better. Add 1 tablespoon olive oil, then 2 (220 g) medium onions, peeled and sliced thinly, stirring frequently, especially during the beginning and the end, until they caramelize and turn brown. This may take between 30-45 minutes and can be done ahead of time. The onions should have cooked down to approximately 1/2 cup.
- Place onions into a blender. Add 1½ cups (341 g) water or broth of your choice to the same skillet you used for onions. Boil until all brown bits have dissolved into the water or broth. Add water or broth to blender containing onions saving back about a fourth cup.
- Starting at a slow speed and progressing to high, blend until smooth. Open the blender and clean the sides with a spatula. Add 1-2 tablespoons butter for smoothness. Keep blending. Add more liquid if the gravy is too thick for your taste. If you add herbs, sour cream, or yogurt, do it last and blend until smooth.
- Add ½ teaspoon table salt and ¼ teaspoon freshly ground black pepper to taste. (If your broth is extra salty, you may not want to add any salt) My husband requires lots of pepper so there’s that, too.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.