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Paleo and AIP Onion Gravy

This Paleo & AIP Onion Gravy is the perfect condiment around which you can make a whole special meal! Use for biscuits and gravy, with waffles and sausage or fried chicken, with roasted poultry or during the holidays! Also Whole30, Vegan and GAPS-friendly.
Course Breakfast, Brunch, condiment, DInner
Cuisine American, Puerto Rican
Keyword aip, gapsdiet, gravy, onion, paleo, vegan, whole30
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 152kcal
Author Megan
Cost $4

Equipment

  • saute pan
  • blender

Ingredients

  • 1 1/4 cups coconut milk , full fat
  • 2 yellow onions , diced
  • 1/2 cup fresh herb , chopped small: fresh cilantro for Puerto Rican version OR 1/4 cup fresh sage, thyme or parsley for Classic Onion Gravy
  • 2 Tablespoons avocado oil (other preferred Paleo or AIP fats may also be used)
  • 2 cloves garlic , crushed or minced
  • 1 inch nub of ginger , grated or minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon each: oregano, basil and parsley , dried (for Puerto Rican version)
  • 1/4 teaspoon coriander (for Puerto Rican version) (omit for AIP)
  • 1/8 teaspoon cloves (for Puerto Rican version)
  • For the Traditional or Classic version, use these herbs: 1 teaspoon sage, 3/4 teaspoon thyme + 1/4 teaspoon white pepper (omit for AIP)

Instructions

  • Melt (or heat) your fat in a large skillet, over medium-high heat.
  • Add the onions and sea salt, stirring occasionally until just wilted and starting to brown, 5 to 8 minutes.
  • Reduce the heat to low and cover, stirring every 5 minutes or so, for 15 minutes total.
  • Add the garlic, ginger and spices and sauté an additional 5 minutes, until fragrant.
  • Add the coconut milk, de-glazing the pan as you stir it in.
  • Simmer, uncovered over medium-high heat, for 5 minutes more, reducing down the overall liquid.
  • Turn off the heat, and cool slightly.
  • Spoon 1/2 to 2/3 of the mixture into a blender, and purée for 15 seconds.
  • Stir the purée back into the remaining gravy in the pan, and add the fresh cilantro for Puerto Rican version or American herbs for Classic version, reserving some to garnish.

Notes

Optional Puerto Rican garnishes include: natural olives and minced raisins.

Nutrition

Calories: 152kcal | Carbohydrates: 5g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Sodium: 204mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 421IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 2mg