Serves: 5
Total Calories: 614
Yield: 3 1/2 Cups

1/4 cup olive oil
2 large Vidalia or other sweet onions cut into thin slices, not diced
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme chopped
1 teaspoon fresh marjoram chopped or 1/2 tsp dried
3 tablespoons oat flour
1/4 cup balsamic or red wine vinegar
2 tablespoons honey
4 cups low salt chicken broth
salt and pepper

Cook onions with olive oil over very low heat about 45 minutes to 1 hour, until soft and starting to caramelize. Don’t rush this. You’ll be tempted to turn up the heat, but it’s the low temperature that releases and caramelizes the sugar in the onions. Stir in the rosemary, thyme, and marjoram. Then add 1 Tbsp. of the oat flour. Cook about 1 minute. Add the vinegar and honey. Cook, stirring until thickened, about 2–3 more minutes. Set aside if using later, or if serving with roast chicken or turkey (see note below). Otherwise, proceed as follows. Over medium heat, stir final 2 Tbsp. oat flour into the onions. Then add chicken broth, salt, and pepper. Simmer about 15 minutes, reducing a bit until thickened. Taste for seasonings. Serve hot with chicken or turkey and biscuits or mashed potatoes.

Note: If you are serving this with roast chicken or turkey, make the gravy in the roasting pan. To do this, remove the chicken or turkey to a platter and cover with tented aluminum foil to keep warm. Put roasting pan over medium heat on burner. Add broth and use a wooden spoon to scrape off bits from sides of pan. Then add gravy base, flour, salt, and pepper. I like making it this way best as it adds deeper flavor.

Nutritional Facts:

Serves: 5
Total Calories: 614
Calories from Fat: 130

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
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Tarragon Roast Potatoes
Potato Chips
New Potatoes with Parsley
Mashed Potatoes
Holiday Orange Sweet Potato Bake
Everyday Sweet Potato Bake
Rosemary Garlic Fingerling Potatoes
Herbed Jerusalem Artichokes
Butternut Squash with Maple Syrup
Acorn Squash with Cranberries (or Cherries)
Saffron Jasmine Rice
Coconut Rice
Wild Rice Pilaf with Cherries, Zucchini, and Carrots
Brown Rice with Celery and Mushrooms
Curried Rice with Raisins
Rice Pilaf
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Millet with Sage and Red Bell Pepper
Polenta
Sausage, Dried Fruit, and Apple Stuffing
Dora's Cranberry Sauce
Cornbread and Wild Mushroom Stuffing
Caramelized Onion Gravy
Avocado Raita