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Puerto Rican coconut onion gravy for Full GAPS

Puerto Rican Coconut Onion Gravy for Full GAPS

Flour-free Full GAPS coconut onion gravy with oregano, basil, parsley, coriander, cloves, and fresh cilantro, thickened by blending part of the slow-cooked onion base.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: GAPS, Puerto Rican-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp ghee, coconut oil, or rendered animal fat a qualifying stable GAPS cooking fat
  • 2 yellow onions diced
  • 1/2 tsp sea salt
  • 2 cloves garlic crushed or minced
  • 1 inch fresh ginger grated or minced
  • 1 1/4 cups full-fat homemade coconut milk completed homemade coconut milk
  • 1/2 tsp dried oregano pure herb
  • 1/2 tsp dried basil pure herb
  • 1/2 tsp dried parsley pure herb
  • 1/4 tsp ground coriander pure spice
  • 1/8 tsp ground cloves measure level
  • 1/2 cup fresh cilantro chopped small

Equipment

  • Le Creuset Signature Artichaut skillet
  • Wooden spoon and heat-safe spoon rest
  • Cutting board and knife
  • Measuring cups and spoons
  • Heat-safe blender
  • Glass storage container for leftovers

Method
 

  1. Melt the chosen fat in a large stainless-steel, cast-iron, or enameled cast-iron skillet over medium-high heat.
  2. Add the onions and sea salt. Cook, stirring occasionally, for 5 to 8 minutes, until the onions wilt, turn glossy, and begin browning at the edges.
    Diced onions wilting and beginning to brown in an Artichaut skillet
  3. Turn the heat to low and cover. Stir about every 5 minutes for 15 minutes total. The onions should become completely soft without scorching.
  4. Add the garlic, ginger, dried oregano, basil, parsley, coriander, and cloves. Cook for 5 minutes, stirring, until fragrant.
  5. Pour in the homemade coconut milk, scraping up the browned bits. Raise the heat to medium-high and simmer uncovered for 5 minutes, until tan-golden and beginning to thicken.
    Homemade coconut milk simmering with browned onions and Puerto Rican spices
  6. Take the pan off the heat and cool slightly. Blend one-half to two-thirds of the gravy for about 15 seconds, then stir the purée back into the textured portion.
  7. Fold in the chopped cilantro, holding back a small amount for the top if desired. Serve warm with compatible chicken, turkey, or pork.

Notes

  • Full GAPS: Use after every ingredient and the chosen fat are introduced and tolerated.
  • Coconut milk: Measure completed full-fat homemade coconut milk, not canned coconut milk.
  • Blending: Blend only one-half to two-thirds so soft onion texture remains.
  • Cilantro: Fold it in after blending and after the heat is off.
  • Scaling: At 2x, use 4 onions, 2 1/2 cups homemade coconut milk, and 1 cup fresh cilantro for 12 servings.

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