Caramelized Onion-Rosemary Holiday Gravy

Onion gravy for post
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Caramelized Onion-Rosemary Holiday Gravy

This rich, flavorful gravy is positively sublime over potatoes, stuffing, biscuits, grilled veggies, baked tofu, etc. The rosemary adds a splendid dimension. This may become a favorite. It’s a notable home that features deliciously healthy plant-based options for both vegan and non-vegan guests! Makes about 4 cups.
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Ingredients
  

  • 3 cups of vegetable broth divided
  • 1 cup white wine
  • 1 large red or yellow onion halved and sliced thin
  • 1/2 cup fresh chopped parsley optional
  • 1/4 cup gluten-free flour such as Bob’s Red Mill, or arrowroot powder
  • 3 tablespoons vegan butter ideally Miyoko’s Creamery
  • 2 tablespoons of olive oil
  • 1 tablespoon white miso or Tamari
  • 1 teaspoon agave nectar or to taste
  • 1 teaspoon of balsamic vinegar
  • 1 tablespoon fresh organic rosemary, finely minced or 1 teaspoon dried
  • 1 bay leaf
  • 1/2 teaspoon Pink Himalayan salt or to taste
  • Freshly ground pepper to taste

Instructions
 

  • In a large saucepan, warm the olive oil over medium heat, then add the onions. Sauté until they soften, then add salt, pepper, and agave nectar. Continue cooking until onions are golden brown and nicely caramelized, being careful not to scorch them. This may take around 30 minutes. At this point, stir in the wine and 1 cup of the vegetable broth, scraping up all the pan drippings. Simmer a moment, then set the mixture aside to cool. When it is room temperature, spoon your gravy base into a blender―or use an immersion blender―to puree until smooth, or leave a little texture if you like. Set the mixture aside.
  • In the same saucepan, over medium heat, melt the butter, then stir in the flour or arrowroot, Himalayan salt, and pepper. Cook for three minutes, stirring constantly with a whisk to avoid lumps. Next, gradually incorporate the remaining 2 cups of vegetable broth. Keep stirring as you add the rosemary, Tamari, bay leaf and the pureed onion mixture. Allow the mixture to come to a boil, then lower heat and simmer for several minutes until gravy thickens. Remove pan from the stove, discard the bay leaf, and blend in the balsamic vinegar. Taste and adjust seasonings if needed. Top with fresh minced parsley and enjoy.

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