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Caramelized Onion Gravy

Heart Healthy Caramelized Onion Gravy Recipe

               
Caramelized Onion Gravy
Enjoy an indulgently savory onion gravy recipe that is not loaded with excess fat. Garlic, fresh thyme, and chicken stock give this easy, make-ahead sauce an aromatic presence.
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Ingredients
Recipe yields 8 servings
1 Tbsp canola oil
2 Tbsp unsalted butter
3 lbs sweet onion, sliced thin
26 oz low sodium chicken broth
1 garlic clove, minced
1 Tbsp finely chopped fresh thyme leaves
1/2 tsp sea salt
1 tsp black pepper
2 Tbsp all-purpose flour or instant flour
1 tsp balsamic vinegar
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Directions
Step 1

In a large stockpot, heat canola oil and 1 tablespoon of the butter over medium heat until the butter melts. Add half the sliced onions, stir well, and cook for 2 to 3 minutes. Add the remaining onions and stir to coat evenly with butter. Cover pot, reduce heat to medium low and cook for 10 minutes, stirring occasionally.

Step 2

Remove cover and cook onions, stirring occasionally, for about 30 minutes, or until they are golden.

Step 3

Add 1/2 cup of the chicken stock and scrape up the browned bits; add the garlic, thyme, salt and pepper. Stir well. Sprinkle the flour over the onions and cook for 1 minute. Add the remaining chicken stock, stir and simmer until thickened. Cook for 5 minutes, then add remaining 1 tablespoon of butter and balsamic vinegar. Stir to incorporate, remove from heat and let cool. Serve immediately.

Step 4

Can be made 3 days ahead and stored covered and refrigerated. Before serving, reheat in a small saucepan over medium heat, stirring occasionally, until heated through.

Time: 60 minutes
Servings: 8
Calories: 111
Make this for:
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1/4 cup
Per serving:
calories:111
total fat:3g
sat fat:2g
cholesterol:8mg
sodium:204mg
total carb:19g
fibers:2g
proteins:3g

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Heart Healthy Caramelized Onion Gravy Recipe
Ingredients
Recipe yields 8 servings
1 Tbsp canola oil
2 Tbsp unsalted butter
3 lbs sweet onion, sliced thin
26 oz low sodium chicken broth
1 garlic clove, minced
1 Tbsp finely chopped fresh thyme leaves
1/2 tsp sea salt
1 tsp black pepper
2 Tbsp all-purpose flour or instant flour
1 tsp balsamic vinegar
Directions
Step 1

In a large stockpot, heat canola oil and 1 tablespoon of the butter over medium heat until the butter melts. Add half the sliced onions, stir well, and cook for 2 to 3 minutes. Add the remaining onions and stir to coat evenly with butter. Cover pot, reduce heat to medium low and cook for 10 minutes, stirring occasionally.

Step 2

Remove cover and cook onions, stirring occasionally, for about 30 minutes, or until they are golden.

Step 3

Add 1/2 cup of the chicken stock and scrape up the browned bits; add the garlic, thyme, salt and pepper. Stir well. Sprinkle the flour over the onions and cook for 1 minute. Add the remaining chicken stock, stir and simmer until thickened. Cook for 5 minutes, then add remaining 1 tablespoon of butter and balsamic vinegar. Stir to incorporate, remove from heat and let cool. Serve immediately.

Step 4

Can be made 3 days ahead and stored covered and refrigerated. Before serving, reheat in a small saucepan over medium heat, stirring occasionally, until heated through.

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