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coconut milk, full fat; or use 1 cup creamy coconut milk + 1 cup bone broth
onions thinly sliced
lard or use bacon fat or avocado oil
dried mushrooms optional, soaked in hot water for 15 minutes
Melt fat in large skillet, over medium-high heat.
Add onions, bacon and sea salt, stirring occasionally until onions are just wilted and starting to brown, 5-8 minutes.
Reduce heat to low and cover, stirring every 5-10 minutes, for 20 minutes total.
Add the garlic and herbs; sauté an additional 5 minutes, until fragrant.
Add coconut milk and optional dried (soaked) mushrooms, de-glazing the pan as you stir.
Simmer, uncovered over medium-high heat, for 5 minutes more, reducing down overall liquid.
Turn off heat. Allow to cool slightly.
Spoon 3/4 of the mixture into a blender, including both bacon pieces, and puree for 15-20 seconds at medium-high speed.
Stir puree back into remaining gravy in pan. Heat gently, stirring. Serve or use in another recipe.