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Creamy bacon onion gravy with coconut milk and meat stock

Bacon Onion Gravy with Coconut Milk for Full GAPS

Creamy dairy-free gravy from salt-only bacon, softened onions, homemade coconut milk, meat stock, dried sage and thyme. Blend the cooked mixture smooth without flour or starch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Condiment
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 3 slices unsmoked salt-only bacon made with pork and salt only; no added sugar, starch or curing agents
  • 2 pounds onions thinly sliced; about 3 large or 5 small onions per 2 pounds
  • 1 teaspoon sea salt
  • 3 cloves garlic sliced or chopped; optional
  • 3/4 teaspoon dried sage
  • 3/4 teaspoon dried thyme
  • 1 cup homemade coconut milk full-fat hot-water method; stir before measuring
  • 1 cup homemade GAPS chicken meat stock or homemade beef meat stock
  • 1/2 ounce dried mushrooms optional; soak in hot water for 15 minutes before adding

Equipment

  • Large sauté pan with lid, with room for the onions before wilting
  • Blender suitable for warm ingredients
  • Knife and measuring tools
  • Glass storage containers

Method
 

  1. Place the whole bacon slices in a large sauté pan over low heat and let them begin rendering while you slice the onions.
  2. Add the thinly sliced onions and sea salt. Cook over medium-high heat about 8 minutes, stirring, until the onions begin to soften and wilt.
  3. Add the optional garlic, dried sage, and dried thyme. Lower the heat to low, cover, and cook 10 minutes more, until the onions are fragrant and softened.
    Softened onions and whole cooked bacon with dried herbs in an Artichaut skillet
  4. Pour in the homemade coconut milk and meat stock. Add the soaked mushrooms if using. Bring to a simmer over medium heat, then reduce the heat, cover, and simmer gently for 5 minutes.
    Onions and bacon simmered in coconut milk and meat stock before blending
  5. Let cool slightly, then transfer the whole mixture, including the bacon, to a blender. Follow the blender instructions for warm ingredients and fill limits. Puree at medium to medium-high speed until smooth, about 35 seconds.
  6. Return the gravy to the pan and reheat gently, stirring occasionally, until steamy hot. Serve warm.

Notes

Full GAPS: Use unsmoked bacon made with pork and salt only, homemade coconut milk, and homemade meat stock. Garlic and dried mushrooms are optional. This is not an early Intro or No-Plant gravy.
Photographed batch: Garlic included; mushrooms omitted. If using mushrooms, soak the measured dried mushrooms in hot water for 15 minutes before adding with the liquids.
Scaling: The onion weight scales in the ingredient fields. Three large or five small onions weigh about 2 pounds. For a doubled batch, use about 4 pounds and a suitably larger pan or work in batches.
Storage: Cool and cover leftovers for refrigeration or freeze portions. Thaw in the refrigerator, stir, and warm gently until steamy hot.

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