The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home » Food » By Type of Dish » Sauces, Seasonings and Condiments » BEST Onion Gravy Recipe

BEST Onion Gravy Recipe

September 28, 2019 by Kimberly Killebrew · 221 Comments

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

17488 shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

No recipe collection is complete with out a truly phenomenal onion gravy.  This homemade onion gravy recipe features caramelized onions in a luxuriously rich, brown gravy that is sure to “wow” your dinner guests!

onion gravy recipe from scratch homemade best British English

If there’s a better smell from the kitchen than the aroma of onions caramelizing in butter I don’t know what it is.  (Well, okay, that would be caramelized onions AND bacon sauteing together.)  And when you turn those caramelized onions into a rich brown onion gravy the show can just stop there as far as I’m concerned.  Because this homemade onion gravy recipe is a showstopper.

I never need an excuse to heap on the gravy in generous quantities.  There’s been a running joke in my family since I was a child:  “Kimberly would like some mashed potatoes with her gravy.”  It’s true.  I’m a gravy fanatic.  But when you have a truly amazing homemade gravy sitting in front of you, well it’s just pretty darn hard to resist.  Plus I grew up in Germany with a German mother and Oma who both excelled at gravy-making.  So I can’t help it.  Gravy’s in my blood.  Perhaps quite literally!

Today I’m sharing a recipe with you for homemade onion gravy made from scratch.  Because that’s the only way really good gravy is made.  You may already have a recipe for mushroom gravy, brown gravy, turkey gravy, chicken gravy and white gravy, but no gravy repertoire is complete without a great onion gravy.

How Do I Serve Onion Gravy?

Here are just a few ways you can use this delicious onion gravy:

  • Mashed potatoes
  • Cube steak
  • Hamburger steak
  • Roast chicken
  • Chicken fried steak
  • Pot roast
  • Salisbury steak
  • Pork chops
  • Pan-fried chicken
  • Schnitzel
  • Poutine
  • Meatballs
  • Beef, pork and lamb roast

And of course one of the most famous applications of onion gravy is Bangers and Mash!

What are Bangers and Mash?

This quintessential British dish features British bangers (sausages) nestled on top of creamy mashed potatoes and drenched in onion gravy.  It’s the ultimate comfort food.

If you love quality sausages and enjoy taking on new challenges such as dabbling in homemade sausage-making, be sure to check out our recipe for authentic Bangers and Mash!

bangers and mash onion gravy recipe

Let’s get started!

How To Make Onion Gravy

Note: This onion gravy is excellent as is but if you’re already making a roast, frying up pork chops or chicken, if you make this gravy in same pan as those meat drippings, it will boost the flavor up to an excellent+.

Melt the butter in a saucepan over medium high heat. Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden).

cooking onions

Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes.  Add the mustard, salt, pepper and Worcestershire sauce.

adding wine and seasonings

Add the stock, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes.

Remove sprigs of herbs. Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. Add the cold butter and whisk until dissolved.

Add salt and pepper to taste and more mustard if desired.

adding broth and thickener

Serve the gravy as desired (see our list of recommendations above).

Enjoy!

onion gravy recipe from scratch homemade best British English

And if you’re a fan of Bangers and Mash, be sure to check out our

BEST Bangers and Mash Recipe!

bangers and mash onion gravy recipe

For more delicious gravy and sauce recipes be sure to try our:

  • Sausage Gravy (and Biscuits)
  • Hamburger Gravy
  • Mushroom Gravy
  • Turkey Gravy
  • Bolognese
  • Beef Ragu
  • Lamb Ragu
onion gravy recipe best bangers and mash

BEST Onion Gravy

Kimberly Killebrew
The BEST onion gravy made from scratch!
Print Recipe
4.94 from 132 votes
Prep Time 5 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 10 mins
Course condiment, Sauce
Cuisine American, British, European
Servings 10
Calories 82 kcal

Ingredients
 
 

  • 1/2 stick (56 grams) unsalted butter
  • 2 large yellow onions , peeled, cut in half and thinly sliced (or diced if you prefer smaller pieces)
  • 2 teaspoons sugar
  • 1/2 cup red wine
  • 2 sprigs fresh thyme
  • 1 large sprig fresh sage
  • 2 cups strong beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon prepared yellow mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon dark balsamic vinegar
  • 1 tablespoon cornstarch dissolved in 1 tablespoon water
  • 2 tablespoons cold unsalted butter

Instructions
 

  • Melt the butter in a saucepan over medium high heat. Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden). Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes. Remove sprigs of herbs. Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. Add the cold butter and whisk until dissolved. Add salt and pepper to taste and more mustard if desired.

Nutrition

Serving: 0.25cup | Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 396mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
Keyword Onion Gravy
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
17488 shares
  • Share
  • Tweet
  • Email

221 Comments →

« How to Save Asparagus Seeds
Pumpkin Chocolate Pecan Streusel Muffins »

221 Responses

  1. Marj Pinard says

    March 18, 2023 at 4:15 am

    WE had this with Bangers and Mash at a dear friend’s house last night. WOW WOW WOW… It is absolutely marvelous, the very very best, tastiest. HOW I WISH they’d have this gravy in restaurants. Just give it a fancy name and serve it with some of the things you suggest. It is so good; I’m going to have it on some of the leftover cabbage , carrots, potatoes from last night. Thank you for this recipe that I can make even when I don’t have a roast base.

    Reply
    • Kimberly Killebrew says

      March 18, 2023 at 7:50 am

      I’m beyond thrilled that it was such a hit, Marj, thank you very much for the feedback! <3

      Reply
  2. Esther says

    March 17, 2023 at 8:31 am

    If you don’t have red wine what could I use instead?

    Reply
    • Kimberly Killebrew says

      March 17, 2023 at 11:43 am

      Hi Esther, just substitute it with more beef broth.

      Reply
  3. MJH says

    March 5, 2023 at 4:57 pm

    I made this tonight & Bangers & Mash.

    Easy & excellent. I used my own veal/beef broth, a nice Côtes du Rhône and a 12 year Balsamic.

    Superb.

    Reply
    • Kimberly Killebrew says

      March 6, 2023 at 7:47 am

      I’m so glad you enjoyed it, MJH, thank you very much!

      Reply
  4. Richard says

    February 4, 2023 at 8:19 pm

    Next time I make it, I think I’ll cut the vinegar in half. I found it a bit tart.

    Reply
    • Chef Ric Porter says

      February 28, 2023 at 10:07 am

      If you found your balsamic a bit tart your using cheap stuff. Better balsamic is the consistency of thick cough syrup and remember to always, always shake it up vigorously before you use it as it settles.

      Reply
  5. Anonymous says

    January 29, 2023 at 12:34 pm

    This recipe is an excellent replacement for a meat based gravy. I used “better than bouillon” beef flavor.
    I did add a couple of ingredients to make it my own. 2 bay leaves, a shallot and a dash of red pepper flakes.
    Thank you for sharing this lovely recipe. I may try this as a French Onion Soup.

    Reply
  6. Stephen McGovern says

    January 25, 2023 at 5:15 pm

    Excellent onion gravy!! Hearty onion flavor in a rich savory ‘sauce’. We loved it! It made our liver and onions get up and dance!! Thank you.

    Reply
    • Kimberly Killebrew says

      January 26, 2023 at 2:05 pm

      That’s awesome, Stephen, I’m so glad you guys enjoyed, thank you!

      Reply
  7. Kate Deery says

    December 15, 2022 at 8:38 am

    Question- can the gravy be made ahead and then reheated?

    Reply
    • Kimberly Killebrew says

      December 16, 2022 at 8:57 am

      Hi Kate, yes it can!

      Reply
  8. nodeworx says

    December 10, 2022 at 6:55 pm

    I’m going to give the five stars because it’s an informative recipe…

    But…

    I love how all these recipes tend to gloss over the fact that most of these sauces live or die with the quality of stock used.

    Are you going to get a stock you can buy in a supermarket, or are you going to slave over a pot reducing several pounds of meat, veg and bones into something actually remarkable..

    It makes a difference, both in price and in flavour…

    This recipe hide many crimes! A French onion soupe for one isn’t all that different, and really 99% of the result is hidden in that single line of ‘2 cups of strong beef broth’…

    Make of that what you will…

    Reply
    • Kimberly Killebrew says

      December 11, 2022 at 10:13 am

      Absolutely, the quality of most ANY ingredient is key to the outcome of a dish, that’s no secret. No hidden crimes here, the quality of broth you use is left entirely up to you. The same is true for any recipe that calls for “butter” or “tomato paste”, just as two examples. There’s obviously a very wide range of quality across brands. And I am always more happy to provide recommendations to readers with questions.

      Reply
  9. Lynda F says

    December 6, 2022 at 8:48 pm

    Y-u-mm-i-eeeeeeeee!!!!!! I am not a gravy person but my husband is. I’m also terrible at making gravy from pan drippings but since recipe did not start from that I thought I would give it a try. The word “best” to describe this gravy is no joke and is well deserved. So much fantastic flavor. I did not have fresh herbs so I used about a tsp of dried of each. I was a bit nervous when it said 2 cups of broth but it cooked down nicely and using the small amount of corn starch helped thicken it to a nice consistency. I don’t know if I’m brave enough to try making my own bangers but this recipe for onion gravy was a winner with our store bought ones. This recipe is a keeper!

    Reply
    • Kimberly Killebrew says

      December 7, 2022 at 7:28 pm

      Yay!! I’m so thrilled that you enjoyed this, Lynda, and really appreciate the feedback, thank you! :)

      Reply
  10. Malcolm McLaren says

    December 6, 2022 at 1:55 pm

    Wow! this is certainly the best gravy EVER. I didn’t have any fresh sage at hand however I did have a large dried sprig it worked a dream. Thank you so much.

    Reply
    • Kimberly Killebrew says

      December 7, 2022 at 7:30 pm

      Woohoo!! I’m so glad it was a hit, Malcom, thank you for the feedback!

      Reply
    • John says

      January 6, 2023 at 6:06 pm

      First time making Bangers and Mash at home. Made the onion gravy per the recipe. Turned out pretty good. One question though, is it supposed to have a sweet taste to it?

      Reply
      • Kimberly Killebrew says

        January 12, 2023 at 4:39 pm

        Hi John, yes, caramelized onions are by nature very sweet because in the process of being caramelized the sucrose in the onions converts to simple sugars including glucose and fructose. If you prefer the gravy less sweet you can caramelize the onions less.

        Reply
      • Kathleen Swanson says

        January 15, 2023 at 2:39 pm

        We just went to a favorite restaurant that we like. The bangers and mashed were just terrible. Tasteless gravy, I think the bangers were heated up from yesterday. Just reading your recipe made my mouth water. I will make it very soon.

        Reply
  11. Anonymous says

    November 24, 2022 at 2:30 pm

    Absolutely our favorite gravy! I have trouble getting it to thicken with just one tbsp of corn starch, so I usually use 3 or 4, but otherwise this recipe is absolutely perfect.

    Reply
  12. Zed71 says

    November 21, 2022 at 9:59 am

    Incredible recipe the best onion gravy on the Internet look no further. Thank you for taking the time to post this recipe from a seasoned home cook. We love it

    Reply
    • Kimberly Killebrew says

      November 23, 2022 at 8:57 am

      Fabulous, thank you so much, Zed71!

      Reply
  13. Claire says

    November 6, 2022 at 5:16 pm

    I never write reviews but I had to. 10/10 amazing recipe. So easy and delicious!

    Reply
    • Kimberly Killebrew says

      November 23, 2022 at 1:17 pm

      Thank you so much for taking the time to leave a review, Claire, I’m thrilled that you enjoyed this as much as we do!

      Reply
« Older Comments

Add your Response Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

Copyright © 2023 · The Daring Gourmet · All Rights Reserved

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop