I don't use ANY Flour or Corn Starch to make Gravy anymore! (No flour, no cornstarch )

[@memiseburslem2559]

Thanks!

[@CookingAtPamsPlace]

Thank you so much. Your support is greatly appreciated 🙏🏾❤️🤗

[@angeladerby2513]

And You my Beautiful Sister in Christ, deserves it. Looks good to me. Hope you, your family and everyone here has a Safe Blessed and Wonderful evening 😊😊😊😊😊

[@carlamendieta8403]

@CookingAtPamsPlace I really enjoy your educational cooking the only thing that annoys me is that the acoustics of the kitchen, the loud reverberation of your voice makes it hard for me to want to pay attention. When you were cooking at the stove it was perfect decibel level for me. I hope you can fix this for us sensitive hearing people 🙏

[@lillyxo8511]

​@@carlamendieta8403I find it soothing both the music and Pam's voice are both so soothing, I love to watch listen and learn from Pam's videos, I know how much enjoyment I get from them and I wish that for everyone so please forgive me if this isn't suitable for U but have you tried using different headsets or even putting it on loud speaker or through an actual Bluetooth speaker which you can adjust the different sounds bass etc:, these are just a few suggestions for you as I would hate for anyone that miss out on these amazing videos because you can't adjust the sound to your liking so I hope this helps. I thank god I found Pam's channel as it not only teaches me fantastic recipes and tips in the kitchen but also calms my anxiety, Pam's voice is so soothing and relaxing and for me personally it works better then medication, maybe that's the holey spirit living inside her 😊 either way I just want to say a very big thank you to Pam ❤️

[@Dhruv_Dogra]

I love the lady's enthusiasm

[@verucasalt2391]

I love her soothing voice. ❤

[@jillfoley6834]

She’s so positive and comforting..😊

[@BraveNewUs]

Yes she such a sweet loveable lady

[@jeanenepetrone5804]

I feel warm now! …awesome personality!

[@martinatherton7739]

Finally a cooking specialty podcast I can understand.

[@sylviamathis9606]

You are absolutely right ❤ I love her videos

[@pqpq1599]

OMG! Pam, you are amazing. I'm 74 and you are teaching me things I wish I knew years ago. But I can still use them now. I am so happy I found you.

[@deedeemac]

Ditto from me!!!

[@kimberlybyrne49203]

I'm 59 and learned how to cook watching the German ladies in my Grandparents church. And of course from my Granny and my Mom. But I'm learning from a whole bunch of things I never knew!

[@Proudmoms]

Dear you will love it. I ate this a lot when I was a kid, and teen

[@conishkee]

10/16/23: What a nice and realistic thing for you to express. And it's true, we are never too old to learn something new each and every day, and I also love Pam's tutorials. I've learned a lot from her too. She's very knowledgeable. 🤗

[@realmommee8093]

Yes! I even learn from my kids!!

[@mariadesmarais1856]

I’m a diabetic, made your onion gravy recipe and no blood sugar spike. It’s delicious. Thank you ❤

[@CookingAtPamsPlace]

Awesome!!!

[@PeteSF1964]

Thanks for the field test. I was wondering if there would be a spike, it's great to know this has a low glycemic index. This is a good alternative to traditional pan gravy. Caramelized onions? Sign me up.

[@sueweathers3978]

What a beautiful idea and what a beautiful lady! We love onions and garlic and of course, love gravy! This is a healthy, yummy gravy! Thank you!

[@pamelamorley0218]

I’m diabetic as well. This sounds good. I’m going to try this, of course.👌

[@amieinnovascotia3237]

I’m diabetic too. Since there’s only the two of us, I often make a pan sauce with broth, brandy and whipping cream. I’m betting this will do even better.

[@onemanstrash8233]

I really enjoy your channel. My mom wouldn’t teach me to cook so I have never been very good at it. Watching you cook and teach us with such a sweet spirit just makes me feel all warm and fuzzy!!! Thank you so much Mrs. Pam From Pam also!

[@sage7x7]

Pam, you tickle me. .... "If you don't like onions, or can't tolerate any onions at all, I am sorry but I can't help you". And then you smile. I love your truthfulness! God Bless You!

[@spvillano]

Well, it is true. No substitute I've yet to find for onions in a recipe, so if one cannot tolerate them and that is a very real thing in some people, there just isn't a substitute that I've yet found for them. Hell for me would be no garlic, no onions, as the only thing I make that doesn't get both is pancakes, waffles and cookies. ;) Cakes are negotiable, as there are such things as savory cakes, they're just rare in American cuisine. :P

[@melodimathews4907]

@sage7x7 gotta say that had me laughing. Politely saying, "Sucks to be you," & 😂😂😂

[@gammynumnum2]

I thank God for your helpful recipes. It's so much like my Southern upbringing I miss. Bless You

[@wendymuir7818]

I like to carmelize a BIG batch of 6-8 onions in my crock pot (4 tbsp oil or butter, on high 4 to 6 hours). I freeze them in portions in a muffin tin, then pop them out into a zip lock bag. They're in my freezer whenever I want them.

[@amylynn9034]

What a great idea! Going to try this for sure!

[@lindaseel9986]

Yes, a great idea! Thank you for sharing this tip! 😃👍

[@OrlaQuirk]

Yes! I have had good luck caramelizing in the crockpot. Thaw out a portion, and everyday burgers become fabulous! But I had no idea that one can make onion gravy. I gotta try this gravy for the holidays! Turkey gravy AND onion gravy. Somehow the gravy disappears before the leftovers are gone, so extra gravy is a good idea. And I LOVE onions.

[@tweetyb421]

Are they nice and caramelized? If they are this is a big game changer for me!

[@OrlaQuirk]

@@tweetyb421 yes, Tweety! You can caramelize them till they are a rich brown color. Ready for onion soup or other uses. There a a lot of recipes online. I think the one I use has you slice six pounds of onions, add some oil, and cook 8-10 hours on low, stirring occasionally. Good luck! If your family smells that good food, it might be best to incorporate some of the onions into dinner.

[@djp582]

You are like my Mom and Grandmother on cooking. Thank you so much. I’m a single dad with two teenage sons and we follow your cooking tips daily. Not only do your recipes taste great, we usually spend less than $10 per meal with leftovers and that is extremely helpful for me being a Marine Veteran dying from kidney cancer living on disability

[@kendogg8179]

@@djp582 ✨🫂✨🫂✨🫂✨

[@aliceclearmanphd984]

HOLY SH*T!! A COOKING channel talking about pH and amino acids?!!! WOWZER!! LOVE IT! 💖💖💖

[@wakeup858]

@@aliceclearmanphd984 No need to use profanity or imply it.

[@Dr__Feelgood]

​@@wakeup858

[@laurietuzzato5501]

If you are not a professionally trained teacher, you’re a naturally born teacher. You gave so much information to us. I enjoyed your presentation. Thank you,thank you, thank you.

[@Lisa-dn2gx]

I have a tip for you for caramelizing onions that my Nanny taught me. If you add 1/4 cup of water at the beginning, heat on low, then cut out a piece of parchment that's the size of your pan opening with a small hole cut in the center. Lay it on top of the onions & cook. They will cook faster & only have to stir them a few times. For those who don't know Nanny is another name for Grandma, my mom's mom. She was French & an AMAZING cook.

[@mrs.hatfield1451]

My Grammy would do this, too.

[@periuktembaga6436]

I would cover with the pan's lid. It has got a small hole already to vent the steam

[@MolcarMama]

You should make videos of your grandmothers recipes

[@grlnexdoorable]

I can't WAIT to try this!

[@Lisa-dn2gx]

@@mrs.hatfield1451 Isn't it amazing all of the things our grandparents teach us!? They're little jewels, them & their tips & life advice!!!

[@MsNdrstd1]

i told my son that's how you know you are grown....you want to take a nap and you start to crave cooked vegetables, our bodies crave that chemical free fresh home cooking. God bless, you are a gift to me today!

[@lauramooney5181]

I'm 71, single and I just watched three of your recipes that I could make just for myself. Simple ingredients and easy cooking methods for great food, that's awesome! 👍

[@stephenkennedy9322]

@lauramooney5181 Hello Laura👋 I'm in my Senior Years & Single let's hook up !

[@suewolf3279]

OMG! The greatest thing that I've ever heard you say so far is towards the end of this video, when you tell people if they don't like onions then you can't help them. I love it.

[@Tricia622]

Pam is so lovely she could make burned toast feel like a hug. I love her videos, I always learn something new.

[@grannydeeallinforhealth]

lol, very well said! I’m 68 and learn something new everyday! Pam is the bombdiggity!

[@lindabuck2777]

@@grannydeeallinforhealth68 too! Amazes me as long as I’ve been cooking how much more to learn, gah🤨😳😝😝😝

[@b.walker5955]

ah...burned toast is a big hug for me. My mom used to burn bread over a candle flame (chemical scented) and slatered it in butter. Had to be filled with carcinogens but dang it was fun and so good! Like a camp fire kind of thing in front of the tv. That was love and a hug. ~ But I get you. Pam can do all things! XO

[@Tricia622]

@@b.walker5955 I love this story! That's an awesome memory with your Mom.

[@b.walker5955]

@@Tricia622 awah, so sweet of you to have reacted so nice to my hyjacking your cute comment. You are the best! XO

[@donnalawrence9054]

I save and give a thumbs up before I even listen to Miss Pam. I am never wrong when I give a thumbs up to this wonderful woman. Thank you Always Miss Pam

[@rozchristopherson648]

I’m 62 and I never saw my mom or grandma make gravy like this. They always used flour and had to keep stirring to avoid burning the mixture in the pan. They mixed the flour with pan juices from beef or chicken, etc. But Pam, your gravy is much healthier and full of flavor, vegan, and less hassle. Thank you so much. ❤

[@ladydeethatbemetv]

Same here!

[@phylliskumi4355]

Worcheshire sauce is not vegan. There is shellfish in it.

[@deuntaethomas7437]

@@rozchristopherson648 you do know that flour comes from wheat and wheat 🌾🌾🌾 is a plant

[@jille659]

Thank you.​@@phylliskumi4355

[@souldiegirl]

@@deuntaethomas7437 ...the commenter was talking about how traditional gravy is made with meat juice. You are aware that traditionally its made with meat stock, right?

[@m.k.johnson]

You didn't even cry slicing those onions! I was crying clear over here 😭in Kansas City!

[@CookingAtPamsPlace]

lol! I love onions and eat them on almost everything so I am constantly slicing probably use to it by now 😂

[@m.k.johnson]

@@CookingAtPamsPlace I love onions too my friend.

[@roxannemcgehee7198]

Ha ha ha ha

[@emmsue1053]

Only breathe through your mouth!! x

[@suzyq6767]

I make gravy with onions, garlic, herbs, salt, pepper, kitchen bouquet, and cauliflower--no oil, butter, or thickener. I caramelize onions in a dry pan, adding 1 T of water now and then if they begin to stick. Separately, I boil cauliflower and garlic until very soft. Then, I blend them all together with a little cooking liquid. It is amazingly creamy. Plus, it gives you a good dose of vegetables without the vegetable taste. However, everyone loves it without knowing it's a healthful, fiber-filled, and fat-free serving of vegetables. I also use this technique to make beefless stew, which everyone raves about.

[@sn232]

Thank you, sounds delicious!

[@aliceminor3533]

Pam, that is amazing. I am 80 years old and have never heard of making gravy without flour. I can't wait to try this.

[@EKA201-j7f]

I'm 72 and never heard of it either. I wonder if she originated it.

[@CookingAtPamsPlace]

Please Note: if you want a more authentic gravy flavor just add Worcestershire sauce. A little at a time until you have the taste you want. Thanks for watching and be sure to check out this video....it would be great with gravy! kzbin.info/www/bejne/rKKaaX6Opblrl80

[@marciajohnston5669]

This would be good with home made chicken strips. I use instant potatoes flakes for breading on my chicken strips because I am gluten free. This gravey looks amazing! My mom makes tomato gravey and it’s without flour too

[@eandsm4620]

Great idea to prep these onions in advance! Thanks for this recipe and everyone love to ALL!

[@loristone7387]

*Allergy note: Worchestershire sauce contains fish. I used to cook with it all the time until I had a child with seafood allergies and found out about the fish content.

[@kpopcovers1523]

Please pin your comment to the top so people can see!

[@Olive_O_Sudden]

Marmite is a good and vegan replacement for gravy browning and Worcestershire. Maggi seasoning is really nice, too.

[@sanwiles777]

LOL! Ms Pam said "Now if you don't like onions, I can't help you"😂🤣🥰 I love her! God bless you Ms. Pam!💛

[@michelewoods1950]

I have never come across such a lovely woman, who cooks and teaches all of us we can still enjoy the food that really isn't good for us as we get older just by the way we cook, and no matter what you are cooking the minute I go on your channel I'm starving within 2 mins, you really are a genius and stand apart from the rest of the cooks I watch, your voice is soothing and your such a well versed lady, thank you for sharing with us! God Bless you! Michele

[@jenniferschultz4301]

Well said, Michele!❤Agreed!

[@mrs.hatfield1451]

Oh Pam!!!! ❤ I made this for our anniversary dinner tonight, which was shared with our children. We'll go out this weekend just us... My son can not stand onions.. I made this while the kids played in their room. As my family was eating, I got massive compliments. I waited until my son had really gotten into his before I broke the news. He was ASTOUNDED! He could not wrap his mind around it being made of onions. Anyway, thank you so much for taking the time to put this together and share with us!! ❤❤❤❤❤

[@queentwo1265]

My daughter was the same way. I just cut the onion up so small that she couldn't see the pieces and they melted away while leaving all the delicious flavor that the dish needed.

[@mrs.hatfield1451]

@queentwo1265 My son has no idea he gets onion in every meal that could or should have onions. He gets way more veg that he would care to know, lol.

[@charityhostetter8123]

Thank you for this post! My hubby insists that he doesn't like onions... I love them!!! I was wondering if I could make this healthier gravy and get my hubby to eat it. Sounds like I can!!! 😊

[@joannebanks2688]

I'm disappointed to see Pam doesn't scrub the outside of her pot.. No reason that burnt bottom doesn't mean its a well used pot, it means Pam isn't properly scrubbing her pans. Ugh

[@Xsyven]

I appreciate how adamant she is about cooking to personal taste.

[@donnasalvador678]

What a great idea! I adore very dark, carmelized onions, and I often caramelize them in huge batches, then I purée them and put them in a large ziplock freezer bag. I lay the bag down flat and once it’s frozen, I can stand it up so it takes very little space. I freeze nearly everything like that. I do the same with roasted garlic paste. When I need some onions or mild garlic, I can just break off the amount I need and put the rest back in the freezer.

[@sanwiles777]

Sooo smart!!! Thanks! I will be using this hack! Do you roast the garlic with just olive oil? Do you salt them? Lastly do you squeeze it all out, smash it up and then place in the freezer bag?

[@cydkriletich6538]

That’s a terrific idea! Thanks!

[@esimm595]

I do that! I also sauté green veggies like kale, often with onions, and then when they cool I do what you do for the onions.

[@glw5166]

Great tips!

[@grlnexdoorable]

If you use a chopstick to make grooves in the food you are freezing by putting the plastic bag onto a baking sheet and mashing the chopstick onto the bag the portions will break off easier and more evenly.

[@anitablades6033]

Wow, that is so great, and the fact you can freeze it, is the best !!!!

[@juliewittmuss2105]

U are the Bob Ross of cooking! Your voice is so positive and sweet!❤❤ And your personality is adorable! Keep up the great videos!❤❤

[@CookingAtPamsPlace]

Thank you so much 🤗

[@ivorykeys1566]

I can see Ms. Pam knows the secret too that keeps you from crying... I learned it by watching Rachel Ray yrs ago . She was ALWAYS talking while cutting onions, then I realized she was breathing through her mouth, NOT HER NOSE which stimulates your sinuses to act up. So while cutting onions, you must constantly breathe through your mouth, not your nose & YOU WILL NOT CRY!

[@WArtis-kz6ri]

I was wondering why she was not tearing up, like I do. Thanks for sharing! 😅

[@sbthomas00]

I thought the key was to rub your hands with lemon before cutting onions

[@bigmelswonderland]

Or you can always sing a song if there's nobody around to talk to. Of course, they'll all start showing up as soon as the cooking smells come together. 😊

[@Silhouette_Cooks]

This “flourless / cornstarchless” garvey looks so delicious 😊 👏 Thank you for sharing.

[@marlies7444]

My mom taught me about the onion thickening the gravy. We mainly used it when making a beef stew (Hungarian Goulash). Equal amount by weight of onion and beef. Also when making gravy extra creamy I use the water from boiling my potatoes for mashed potatoes. I mainly use what comes out at the end of pouring, as it has a lot of the potato starch. It makes the gravy very creamy. Adding mushroom powder will give the gravy a good flavor as well. I often add mushrooms (you might want to sauté them in its own pan and add it after gravy is blended). And for sure add a splash of Worcestershire at the end, and the kitchen bouquet.

[@MarionC-ol3et]

I am 64 years old and from Germany. Live in the states now. My mom also thought me to make Gulasch as we call it the same way. Almost same amount of onions as meat. The onions make the gravy. I can/preserve and dehydrate and will try to both with caramelized onions this winter. Recipes are available on the internet. I love good tips and Pam you do a really good job coming up with them. You got me hooked. Thanks.

[@Cynthia-x5c]

Southern girl 70 years old and have always made gravy but never knew this! Thank you thank you!

[@CookingAtPamsPlace]

You are so welcome!

[@showton8333]

Once again another WONDERFUL and EDUCATIONAL episode! And the sign off transports me back to my childhood! “If the good Lord’s willing, and the Creeks don’t rise!” I love it so much! I was 15 years old, before I learned that it wasn’t talking about inclement weather…but uprising of the Creek Indians. 😮

[@sarahbodine7226]

OMG! I found this video at the perfect time! I am so gravy challenged on top of having celiacs. Now I can make a perfect gravy without flour or cornstarch. Thank you Pam!

[@lindacormack365]

Yes, a fantastic find for gluten free folks!

[@dianemarky6639]

This is a great idea! I am a lazy and fast cook. I put my onions in the food processor to chop up then into frying pan. I add about a cup or more of water, about a tablespoon of oil/butter, small amount seasoning ( salt,pepper, garlic,etc) then cover cooking on med high heat. When the water is gone and the onions are tender- I remove the lid , lower temp and stir frequently until brown enough which doesn’t take long. The results are ALMOST as good as your method. This method also works well with mushrooms and other chopped vegetables. Using a glass lid makes it easy to monitor cooking time.

[@enjoy7024]

Adding little water to caramelizing onions makes them brown better and more evenly.

[@sct4040]

I will definitely put all the onions and garlic into my chopper, then brown them with olive oil.

[@sharontaylor6205]

Literally just got a hug from my grandma, and mommy, when you said, "If the good Lord is willing, and the creek dont rise!" 😊 I heard that phrase so much as a child from all of the older folks in my family, and just where I'm from in general. Country folks 😂😊❤

[@OctobersOwnHorrorLover]

I love watching your presentation s. I love your energy and grace you deliver. ❤❤❤love it.

[@maggsbufton1969]

Miss Pam, I just found your vid in my KZbin recommendations and I’m absolutely hooked! I am a new subscriber today! You’re such a lovely person and a fabulous cook! I’ve been a pretty good cook for over 40 years, but I’ve learned some new tricks today.. I would never have thought to add baking soda to cooking onions, but I do add a pinch when marinading steaks… Your onion gravy totally eliminates any worries about lumps from the flour or glassy look from corn starch. Addendum: I’m going to make your gravy to go with my mashies and steaks tonight… Thank you and God Bless.

[@deloresochoa6235]

Pam, we also sauté mushrooms and the onions, separately because they both cook differently...we do as you did with your onions but adding the mushrooms with the onions in the blender. We use a dash of Worcestershire sauce and a teaspoon of your favorite hot sauce. This sauce/gravy can be use so many different ways. When we make a pot pie. Beef or chicken or turkey. In our ramen dishes. Just as a gravy for the potatoes and meat slices. And sometimes we use a couple of tablespoons and add broth of your choice to make a nice cup of broth to drink with buttered toast. We make it in large batches and keep it in jars in the fridge. It lasts only two weeks in this family of eight, lol. Our favorite is cornbread and gravy, yeah!

[@teesepowell8944]

Sounds heavenly

[@jera9654]

That's a great tip, thanks!

[@GODsGirl1468]

Great

[@LadyWisdom2U]

I love you Pam, you are my favorite! Why? Because you teach healthy alternative ways to cook things that I love differently. Thank for helping me eliminate white flour…now I need to eliminate white sugar, but I don’t know what to do. I hope you’ll show me. I need alternative for my homemade vanilla white velvet cake & sweet potato casserole.

[@helenaw9533]

My dad was diabetic so the challenge was very little or no sugar. I made sweet potato casserole sweetened with a little orange juice and cinnamon.

[@trustinJesus_only-_]

Monkfruit sweetener

[@joyceboyd234]

One of my sisters cooks for a diabetic that loves her sweets. She uses monk fruit as an alternative to sugar.

[@Jesuslovesyou8525]

My fave alternative sweetener is erythritol

[@trustinJesus_only-_]

@@Jesuslovesyou8525 monkfruit w/ erythritol is very good.

[@BeckyA59]

You have seriously got to be the sweetest person on the Internet❤ this looks so good and I bet it tastes even better

[@yvonnebrown8791]

Oh my goodness! I found your channel early this morning (around 2:00am since I’m usually awake in the middle of the night) and I LOVE watching and listening to you! You have wonderful information and such a pleasant voice! I’m 72 and have issues with gravy because of the oil needed to make it….I am excited to try this version….I LOVE onions. Looking forward to exploring more of your videos this afternoon when I get back home from church! I put the BELL on ALL videos you put out so you will show up in my feed! Thank you and God Bless!

[@SuperKathio]

@@yvonnebrown8791 I’m 80 and up all night also. Nice to know there are others up watching You Tube.

[@willjay916]

Great idea. If you use vegetable broth, you have a gravy that you can serve to those observing a vegan as well as low carb diets . Perfect publication date- there's enough time to try out and make a few batches before US Thanksgiving (I'm assuming that any Canadian viewers made a test run on the first few days after publication).

[@drewrobinson9120]

Not sure this recipe would qualify as low carb. Onions on average are 10% carbs by weight, so for 4 large yellow onions you are looking at roughly 2lbs (possibly as high as 3lbs) of onion which equates to 3.2 ounces of carbs in this gravy. To eliminate the carbs in gravy, you would have to find a thickening process that does not rely on the gelatinization of carbohydrates, which is what this recipe is still relying even if it does not use flour or cornstarch. Given that the quantity of gravy she made would require 3-4 tablespoons of flour, you would be looking at between 18 and 24 grams of carbs (zero grams of sugar). Meanwhile the onion recipe is going to contain roughly 90 grams of total carbs with roughly 45 grams of sugar making up that total. So not only is this recipe actually higher in carbs, it is higher in sugars that a normal flour recipe. It would take about 15 tablespoons of flour to get to the overall carbs in this recipe and you would still have no sugar. Is this an interesting recipe and useful? Of course, without question. Is it a low carb recipe? Absolutely not. Do not mistake the omission of starches for the omission of carbs. Even fiber (the dietary kind) is a form of carbohydrates, only they are largely indigestible in humans.

[@lindacormack365]

Low Carb or not, it sure as heck works for those of us who have to be gluten free !!

[@rubyslippers9611]

Thanks for a new way to make gravy.

[@DeeLite220]

I’m a new subscriber and just wanted to thank you for the veggie options you’re suggesting! So thoughtful and very rare ❤

[@ML.0345]

Yes!! I love it . I always have to adapt recipes and look up how to do. I Iove that she does it and makes it so easy 😊

[@cyndicoker8040]

I’m 59 and consider myself a pretty good cook. Just ask my husband. But I’ve learned so much from watching your videos. Like how did I not know these things? Lol. I’m definitely trying this gravy recipe soon.

[@jamarisbragg-dg9jc]

I don’t comment but, sweet Jesus, you are an amazing woman. I’m learning so much from you and I have fun making your amazing food. I’m going to gather the church children this month to make you 2 (ice cream) ingredients bread as a back to school fun activity.❤ I don’t know if you do pressure canning preserving food recipes but if you do I would LOVE to learn from the best person ever❤❤ ❤❤❤❤ Thank you for all that you do and may God continue to bless you….

[@CookingAtPamsPlace]

You’re welcome and thank you

[@motherhenn8850]

Thank you so much for this. My daughter just found out she has to get wheat out of her diet. She was lamenting never having gravy again ( I know, drama!) But I think she will love this alternative.

[@jacklynnmjackson2383]

Wheat and anxiety are a no no.

[@username00009]

Gravy works just fine with brown rice flour. If only all recipes could be adapted as easily as gravy!

[@jeme7339]

Tapioca starch is a good option for a gluten-free thickener for broth.

[@lydialangfordjoiner765]

Thank you Ms. Pam! Your personality makes everything taste better.♥️

[@kendra_sk]

I had never heard of the baking soda trick! And I love that you explained the science behind why it works. I will definitely be using this next time I’m caramelizing onions!

[@sharont1209]

Baking soda is also great for burgers, small amount.

[@earth2jane54]

public advisory - Pams videos are addictive. May cause you to want to cook from scratch again. No dietary restrictions, easy & delicious. ♡

[@GoToTheBeachandRelax]

💯1. modification: I minced the onion to avoid the blender-It worked! Onions simmered in butter until clear and sweet. 2. Used Splotched Roasted Turkey drippings (onion, celery, carrots, squash, potatoes and 2 cups chicken broth under the turkey), and the starches thickened the gravy during reduction. 3. Family loved the gravy! Am doing it again, absolutely.

[@elizabethnovak4088]

Hi Pam! Great to watch you, I love cooking just as much as you...Granny taught me to use roughly mashed potatoes as thickening, even smooth mash works wonders, I'm almost 70 now, that's what I used all these years, I taught my children to do the same...😊

[@AnotherTaco.YesPlease]

It also works well to use the celery, carrots and onion in bouillon with main vegetable for a creamed vegetable soup. Avocado is lovely to add after you cook everything else down, so creamy. On those months when you have too many zucchini, do the same and add avocado in the end. Heaven!

[@recoveringsoul755]

You add all those vegetables to your gravy?

[@AnotherTaco.YesPlease]

@@recoveringsoul755 With gravy usually pureed roasted veggies to make it savory. With milky breakfast gravy, butter beans for thickener tastes very good (with meat, minced, returned to the pan later after pureeing smooth).

[@recoveringsoul755]

@@AnotherTaco.YesPlease okay so the same way she used onions to thicken her gravy you puree other veggies too

[@AnotherTaco.YesPlease]

@@recoveringsoul755 Yes! Bon appetite ;)

[@Angie-ci1lp]

Wow! I’ve never made gravy without flour I never knew the science part of onions 😂 I will be making this gravy I LOVE onions too! Thank you for sharing!🙏🏽❤️🙏🏽

[@CookingAtPamsPlace]

It's so good!

[@ThePOOKIE319]

I'm watching from Sparta Georgia USA I'm new, and had to know what this gravy was all about. Thank you for sharing. I will be trying this very soon

[@Chris80-c9s]

Amen to the Gravy Master! My grandparents used to use that for many things ❤❤❤

[@danaporter9196]

That’s amazing. My daughter suffers with the alpha gal disease so she can’t have anything from mammals. It all started from a tick bite from the lone star tick. Crazy how much her life has changed since then. I’m hoping she can use this recipe to make it for her. Thank you so very much.

[@schtucka78]

I have alpha-Gal allergy too. This is why I was trying to find a way to make gravy for my family without having to worry about anaphylaxis. I'm going to try this recipe ASAP. I'm so excited and also kinda starving for something with flavor. My thoughts are with your daughter and I know her struggle.

[@Mommo42]

Your Gravy Recipe can be use for a starter for Soups, Stews also. I love onions anyway and to not use cornstarch which is the ingredient I use actually, will be a game changer. Thank you Pam👍

[@ccreel64]

This is a fabulous recipe! I’ve missed gravy so much. The flour and cornstarch gravies are really hard on my diabetes. I can hardly wait to try this! ❤️

[@lindacormack365]

Just be careful. Onions are not low on the glycemic index, they have a high sugar content, especially when carmelized.

[@loiswilliamson2635]

Thank you Pam! At 71 yrs old.. I have never made gravy because I didn’t want all the fat in the drippings!!! Now I know how to make gravy myself using this great recipe!!! Thank you so much❤❤❤

[@CookingAtPamsPlace]

❤️🤗

[@marcikeesler6060]

Pam, I've already subbed to your tips channel, now this one, and I'm going after your gardening channel too. I'm always willing to learn, even at my age. Thank you! I can't eat modern flour, so this recipe will work nicely for me. Can't wait to try it!

[@ROLCY2024]

I love how Pam demonstrates her recipes. She is so knowledgeable and her explanations or alternatives are the best!

[@Tuppence1]

Dear Pam: would you do a series on homemade salad dressing recipes? Thanks for considering!

[@mrmrswalterjobjr4188]

Such a great idea. Please check your labels on your browning sauce. Many contain gluten. I did find one from Jamaica that was Gluten Free (rice based I think?). I know that you know Pam, but for those that don’t know, gluten is found in wheat, barley and rye. Oats also have a different type of gluten too. Therefore, some celiacs cannot even use oats. So I still love the idea about using the onions. I guess I could brown the onions more and avoid the browning sauce all together. Thanks again for this idea for gravy.

[@14ToeBeans]

Kitchen Bouquet is Gluten Free, and a miracle ingredient to use whenever cooking ground beef for any purpose. It’s wonderful.

[@username00009]

From what I’ve read, oats are naturally gluten free but growing practices can lead to cross-contamination. Certified gluten free oats are available though.

[@chilltarts]

My own mom didnt cook outside of oven ready “meals” so I have had to slowly teach myself. I just want to say thank you for sharing this recipe. It’s so much easier than the one I’ve been using, and even that always clumps up. My husband and family are going to be singing your praises this Thanksgiving. 🙏🏽 thanks again internet-mama!

[@reetaann5050]

I'm trying it for the coming holidays...thanks so much

[@bszardom]

I have never been able to make great gravy and this looks easy enough that I won't be able to mess it up. Thanks!!! Love your channel

[@stephanieware1813]

I love Pam's enthusiasm...so refreshing. I never knew you could do this with just onions and I will certainly be trying this method. Thanks Pam!!

[@lillajones4792]

Thank you for sharing this recipe.Another great way to make gravy. I like onions in my gravy. It looks delicious.😊

[@janiecepoush1904]

A Prize Winning, Fresh Gravy! Thanks, kindly , Sweet Lady! 🙏🏻🌸☀️🕊🍃

[@lindahartsfield6359]

I just love,love,love your channel. I know you will continnue the great information. May you be Blessed always and Safe. Oh. Your voice is so soothing to listen to.❤

[@tracebooks]

This is terrific! I just discovered your channel a couple of weeks ago and instantly subscribed. Your recipes are great, and I love how you explain the science behind WHY things work! Also: I used to make this almost a decade ago and forgot about it. It’s a common British thing that I didn’t grow up with, but found one day looking up recipes for a St. Patrick’s Day meal. It is truly delicious! And it’s going on the menu for Thanksgiving now! Knowing I can freeze it means I can make it this month when I’m not too busy!

[@candiced2138]

Hello Pam! I’m making your gravy recipe right now! I’m using it to cook turkey wings over rice. I love your cooking creativity! Thank you for always sharing!

[@CookingAtPamsPlace]

Hope you enjoy

[@nancyhammons3594]

Pam, you are a kitchen goddess. My husband and I have been on a low carb/keto diet for several years and I have been trying to so hard to make gravy that tastes good and fits the diet. We like onions too. I'll make this the next time I make meatloaf and mashed cauliflower. Thank you so much for sharing your expertise.

[@elaineelston9110]

I thought were high in carbs, and off the keto diet.

[@nancyhammons3594]

@@elaineelston9110 I think they are ok in moderation. The health benefits of onions sort of out weight the carbs, too. For example, I'll make a meatloaf with mashed cauliflower, and Pam's gravy.

[@cynthiaparker1436]

Yes, high in carbs, but carbs will be lower per serving. My yield was 1 3/4 cups of gravy because I added water to thin the gravy. The serving size I use is 2 tablespoons. Thank you, Pam! Gamechanger for low carb gravy!!!!

[@JamesMcDowell-x6c]

Onions have more sugar (a carbohydrate) than a lot of fruits....Gravy master is just more caramelized sugar......This gravy is LOADED with sugar.........I really think a gravy made with a little corn starch slurry and a good strong meat broth probably has LESS carbs and is therefore closer to the KETO requirements than this onion gravy........And....There are people who don't like onions.

[@tstramel]

Xanthum gum makes a great low carb gravy thickener. Just don’t use too much. Too much makes it gooey. I mix the gum with water then add more to thin it a bit. Add some to your broth and use immersion blender to mix. It’s a bit trial and add but after using you get a feel. A little goes along way. I made turkey gravy and no one could tell the difference.

[@ospee2004]

My mother was french. So I know to "carmelize" onions you need to use butter. But nut oil is lower in cholesterol then other oils and I would listen to her calming voice any way. I really like this lady.

[@sn232]

Onions will caramelize without the added fat, it just takes time, and if they are burning you can add a splash of water or broth of choice.

[@FeliciaQueen17]

My mama always had a bottle of Kitchen Bouquet in the pantry.

[@OrlaQuirk]

Thank you! I had no idea about onion gravy. Never too much gravy on the table, so I really need to make this for the holidays. Even in the (unlikely ) event that no one else likes it as gravy, I can add it to a later meal, and have everyone admiring my pot pie, casserole, or soup Thanks, again.

[@da6885]

This sounds delicious!! And with gravy season coming round I'll be trying this out. By the way, for a good color, I usually use half the amount of broth needed, and make up the rest with strong black coffee (decaf would work fine), and I like to add up to a teaspoon of dry vermouth. Thanks a million for this one, Chef.

[@jillghiati5761]

👍 👍

[@nancy4752]

My mom use to use black tea in her gravy

[@karolschoenfeld]

You have such a pleasing, winsome personality, Pam! I’m not a huge lover of cooking, but have recently had to alter my diet due to discovered food sensitivities (gluten, eggs, hydrogenated oils) so I watch for alternative ideas. Love the onion gravy thickening lesson! I’ve subscribed and will be back!😊

[@lindacormack365]

This is fabulous for us gluten sensitive folks! Can't wait to use it!

[@cathyknight3688]

Great Recipes..& Tips ..easy & good ....Thank You. ..❤️🇬🇧❤️

[@me565]

Love how things show up. You speak openly honestly with love sharing facts about health and food. Thanks

[@wandaschobey996]

You can also thicken your gravy with instant potatoes

[@eszap]

Instant potatoes have a high glycemic index which would defeat the purpose of a low carb diet

[@beverlyharward9631]

​@eszap you are absolutely right

[@teresasalisbury4748]

I'm confused, keto gravy on potatoes, not cauliflower mash?

[@b.walker5955]

There is a potato flour that gluten free recipes call for. It is basically GROUND instant potatoes I think. : )

[@arribaficationwineho32]

That adds starch which flour could do plus chemicals from processed

[@charnicecharles1080]

I ❤ caramelized onions. I’m looking forward to trying this. Thanks so much!

[@DeeLite220]

Same here. It’s making me hungry!

[@MG-ot2yr]

Thanks for the recipe! I'm gluten intolerant and hate using cornstarch in gravies, I don't like the consistency, but do use brown rice flour which really makes nice velvety gravy, I think its better than wheat flour. But I'll try this onion gravy as well, I love onions! and love caramelizing them so I'll skip the baking soda step, no need to speed it up....good excuse for a glass of wine and relaxing, stirring and smelling them cook lol

[@jeme7339]

Tapioca starch is a good gluten-free option to thicken broth.

[@MG-ot2yr]

@@jeme7339 I've never tried tapioca starch, thanks for the tip. Also I forgot to mention I can tolerate ancient wheat, Einkorn, and do use that now for biscuits, bagels, flatbreads, pizza crust and pie crust all works great, it just doesn't do well for light, fluffy breads due to the much lower gluten index. But still go back to the brown rice flour for a sauce thickener, it just has a really nice quality for that.

[@pjaneheil]

Hi Pam, I'm 79 and I have used the kitchen Bouquet & the other item, both are perfect, and I have learned that from my Aunt, she was an excellent cook and teacher But I did not know about the caramelized onions in a blender with chicken stock, but it makes good sense, becuz water will dilute the process rather than enhancing.❤❤❤ the flavor

[@susanflanagan8010]

I enjoy your channel so much. You are fantastic! You have a wonderful voice and you speak so plainly and beautifully. Thank you for sharing your wisdom.

[@ritaferrall8393]

Thank you Pam! I am always looking for healthy recipes!

[@resurrectionsunday4164]

Love your videos Pam and all of the help that you’re providing. Just a small note… the description box says keto recipes and although you are skipping the flour and cornstarch onions are all higher in sugar and generally not considered keto ❤ I have found that plain almond milk added to pan drippings and fond makes a great gravy once cooked down to desired thickness. Please give it a try sometime and let me know what you think 🤔

[@purerachet7715]

I am thinking you can roast cauliflower and blitz it in the blender it will thicken the gravy just the same. I might just try it!

[@susangonos589]

Using raw cashews makes a really nice gravy. Onion powder, garlic powder, salt to taste, and agar agar.

[@kimherben7866]

Arrowroot powder is good for thickening, also. Instead of Kitchen bouquet, I use sprinkles of chili powder to darken the gravy and give a little flavor.

[@lindachallenger1554]

Hi Pam…thanks for the non flour gravy recipe. We just had our Canadian thanksgiving and I wish I had that recipe 4 days ago. Trying to stay away from using flour. I’m a lover of having a bayleaf in my gravy. I would probably add it when caramelizing the onions and take it out before blending. Thxs again 🇨🇦👍

[@NikkiaSings]

🇨🇦❤️🇨🇦 Hope you had a wonderful Canadian Thanksgiving!

[@annl8722]

You are a super fantastic teacher. ❤You need your own cooking show.

[@sue9252]

She’s such a great communicator and entertaining to watch . I love onions and never paid attention really to the variety. But I will now. Thanks!👍

[@jazzk4072]

Love the chicken/beef/vegetable options. This gravy recipe can go with any main dish. 😻

[@craig2548]

We Love your videos Pam. Thank you so very much!❤❤❤❤❤

[@leefi1]

This is absolutely brilliant! I will definitely be using this technique! I already use the vegetables that I use to flavor a cooking pot roast with (carrots, onions, celery, garlic and dried rehydrated mushrooms, herbs, wine, broth) pureed with a stick blender as the gravy for the finished pot roast and vegetables. You are what I have been looking for in content. A cook with a welcoming, helpful attitude, who is also technically competent too! You are an instant subscribe!

[@Pipsterz]

RE Kitchen Bouquet. I checked and no MSG. Yay! For those, like our family, who can't touch the stuff. Thank you Miss Pam! ♡

[@msm3668]

Pam, I'm single and do not cook that often. However, watching your enthusiasm (alone) causes me to break out the pots and pans, and (now) the blender. 😊 Thanks for passing along your knowledge of science in your recipes. Love it!

[@Lou_Snuts]

Since the onion is best when finely sliced, how about using the large holes on a box grater. I've tried this technique and the onions dissolve and caramelize faster. There is also the juice which comes out which reduces faster. Even more, the fineness of the onions make the blender work easier. Do you have any thoughts on this technique?

[@pqpq1599]

I use a vegetable slicer. It slices nice and thin which I cannot do by hand. I always slice too thick.