Vegan Caramelized Onion Gravy with Shallots & Black Pepper
A light, savory vegan gravy with golden shallots and freshly crushed black pepper. Serve with the tender shallot pieces or strain smooth before pouring over mashed potatoes and vegan roasts.
Equipment
- Wide skillet
- medium saucepan
- Sharp knife and cutting board
- Whisk and spoon
- Mortar and pestle or pepper mill
- fine mesh sieve optional
Ingredients
For the shallots
- 4 whole shallots peeled and thinly sliced
- 2 tablespoons olive oil 30 ml
- 1 tablespoon unsalted vegan butter 14g
- 1 tablespoon maple syrup 15 ml
- 1 teaspoon tamari soy sauce
For the gravy
- 1 tablespoon unsalted vegan butter 14g
- 2 whole garlic cloves minced
- 1 tablespoon all-purpose flour 8g, UK: plain flour
- 2 cups vegetable broth 480 ml, preferably low-sodium, plus more as needed
- 1 teaspoon black peppercorns crushed; use ½ teaspoon for a milder gravy
- 1 tablespoon tamari soy sauce 15 ml, plus more to taste
- Salt to taste
- Fresh thyme leaves optional, to serve
Instructions
- Heat the olive oil and 1 tablespoon vegan butter in a wide skillet over medium heat. Add the sliced shallots and stir to coat. Reduce the heat to medium-low and cook for approximately 20-30 minutes, stirring occasionally, until tender and golden. Lower the heat and add a small splash of water if they begin to stick or brown too quickly.
- Stir in the maple syrup and 1 teaspoon tamari. Cook for another 1-2 minutes, stirring, until the shallots are coated and glossy. Remove from the heat and set aside.
- Melt the remaining 1 tablespoon vegan butter in a medium saucepan over medium-low heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the vegetable broth, starting with a small splash and whisking until smooth before adding more. Bring to a gentle simmer, stirring regularly.
- Add the shallots and their pan juices, crushed black pepper, and 1 tablespoon tamari. Simmer gently for 5-8 minutes, stirring occasionally, until the gravy has lightly thickened and the flavors have combined. If the shallot pan has golden bits stuck to it, loosen them with a splash of broth or water and add to the gravy.
- Taste and add salt or a little more tamari if needed. Add extra broth or water if the gravy is too thick. For a smooth finish, pass through a fine-mesh sieve into a warmed serving jug; otherwise, serve with the shallots left in. Garnish with fresh thyme if using.
Notes
- Texture: This is a light, pourable gravy. The shallots add body when left in; straining produces a thinner result.
- Timing: Shallot cooking time depends on their size, slice thickness, and your pan. Use tenderness and golden color as the main cues.
- Pepper: Measure the peppercorns before crushing. Start with ½ teaspoon for a milder result and add more after simmering if needed.
- Salt: Broth and tamari vary in saltiness. Season after simmering.
- Storage: Refrigerate airtight for up to 3 days. Reheat gently until hot throughout, adding a splash of water or broth as needed.
- Make ahead: Cook and refrigerate the shallots up to 1 day before making the gravy.