There's a Seat for Everybody at This Table

Photo by John Anderson

Caramelized Onion Gravy

8 cups onions, thinly sliced

¼ cup vegetable oil

½ teaspoon salt

1 teaspoon fresh thyme, minced

1 teaspoon fresh rosemary, minced

½ cup gluten-free soy sauce (or Bragg's Liquid Aminos)

½ cup dry sherry

2 cups hot water

¼ cup cornstarch

¼ cup cold water

¼ teaspoon ground black pepper

1) Slice the onions in half, top to bottom, and then thinly slice stem end to root end. Heat the oil in a soup pot. Add the onions and cook for 3 minutes on medium heat, stirring constantly.

2) Stir in the salt, thyme, and rosemary, and cook, uncovered, for about 25 minutes, stirring frequently. As the onions begin to stick a little to the pan, they are beginning to caramelize. Scrape them free and stir well. The onions will soften and brown – if they begin to scorch, the heat is too high.

3) When the onions have browned and are absolutely soft, add the soy sauce and sherry and stir well. Continue to cook for 3-4 minutes. Stir in the hot water and bring to a simmer.

4) Stir the cornstarch and cold water together in a small cup or bowl until smooth. Pour into the simmering gravy while stirring, and continue to stir until thickened. If the gravy isn't thick enough, mix an additional tablespoon of cornstarch with a tablespoon of cold water and stir it into the gravy while it simmers. Lastly, stir in the black pepper.