This is a great basic gravy recipe that you can use to ladle over meats, chicken, and potatoes and other veggies. Substitute beef broth for chicken broth if you're serving the gravy with beef.
- ½ teaspoon olive oil
- ½ cup chopped onion
- 1 teaspoon dried thyme
- 1½ tablespoons cornstarch
- ¼ cup water
- 1¼ cups gluten-free, casein-free chicken broth
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon poultry seasoning
Coat a medium saucepan with olive oil and heat over medium-high heat. Add onion and dried thyme. Sauté until onion is tender, about 3 minutes.
Combine cornstarch and water in a small jar with a screw top. Shake until smooth and there are no lumps. Set aside.
Add broth to saucepan. Slowly stir in cornstarch mixture, stirring until smooth and well blended.
Add salt, pepper, and poultry seasoning to onion mixture. Bring to a boil, stirring constantly. Continue stirring and cooking until bubbly and thickened.
Calories: 30 | Fat: 1 g | Protein: 1 g | Fiber: 0 g