Monday, November 29, 2010


I really didn't think a dairy-free gravy was possible and that it would even be edible........thankfully I was wrong.  Here is our Thanksgiving gravy:

1/4 cup olive oil
2 yellow onions sliced
2 tsp rosemary
2 tsp thyme
3 T oat flour - or you could probably use rice flour
dash of red wine vinegar
2 T honey
4 cups chicken broth
salt and pepper
1 T corn starch mixed with a small amount of rice milk

Cook the onions in the olive oil over very low heat for an hour to an hour and a half-yes, that long.  You want the onions to carmelize and they will only do this over low heat, so don't turn the heat up.  Add the rosemary, thyme, and 1 T of oat flour.  Stir while cooking for about 1 minute.  Add vinegar and honey and continue stirring for another 2-3 minutes.  After this step you could set the gravy base aside and keep in fridge until you are ready to make the gravy.  I usually do these first steps the day before I plan to use the gravy since the onions take so long to cook.
Then over medium heat stir in the last 2 T of oat flour.  Add chicken broth and salt and pepper to taste.  Simmer for 15-20 minutes until thickened.  If not thick enough, add in the corn starch/rice milk mixture and stir.  Wait another 5 or more minutes until thickened.
This gravy is not a thick, rich cream gravy but it has great flavor with the onions. 

If you want sausage gravy, cook some ground sausage and add the sausage and drippings to the gravy after you add the chicken broth.

1 comment:

Diana said...

And, was really delicious- from the onion lover I am! Delicious!

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