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!
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.
What Do I Put Onion Gravy On?
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 is 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!
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).
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.
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.
Serve the gravy as desired (see our list of recommendations above).
Enjoy!
And if you’re a fan of Bangers and Mash, be sure to check out our
BEST Bangers and Mash Recipe!
Pin Me!
BEST Onion Gravy
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.
Samantha R says
YES! This onion gravy is amazingggg… However, I didn’t have red wine so I subbed the red wine for the same quantity of bourbon whiskey and it was amazingggg. 10/10 recommend.
Kimberly Killebrew says
Terrific, Samantha, thanks so much for the feedback!
Diane says
Fabulous recipe. Will freeze and use leftovers soon!! Delicious! Thank you!
Kimberly Killebrew says
Wonderful, Diane, thank you so much! :)
Elizabeth Cooke says
Hi there. Can I freeze leftover gravy? Thanks
Kimberly Killebrew says
Hi Elizabeth, yes you can. Cornstarch tends to break down when it’s frozen though so you may need to re-thicken the gravy once it’s thawed.
Aaron says
It was a hit at an extended family dinner! Just amazing!
Kimberly @ The Daring Gourmet says
Fantastic, thank you so much, Aaron!
Laura says
This was a gravy masterpiece!! I didn’t have the fresh herbs so used dried. 1/2 thyme and 1/4 sage. Ended up using more cornstarch. This was the best!!! Yum! Thanks for sharing!
Laura says
That was tsp for the dried herbs. And I also did the sausages like u suggested, in the oven. Ugh! So so good! If I don’t want to grill, this is how I’m doing them from now on!
Kimberly @ The Daring Gourmet says
Fantastic, Laura, I’m so glad you enjoyed it, thank you so much!
K says
I went to Ireland a few years ago and have been trying to replicate an amazing bangers and mash dish I had at a restaurant there. After 5 years of trying onion gravy recipes and failing I finally found this one and it was perfect!!! Tasted just like the one I had in Ireland. Made the recipe exactly as is. It was simple to make and incredibly delicious. Thank you so much!!!
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, K, thank you so much!!
Terri says
This was easy and amazing
How do I store the extra?
Kimberly @ The Daring Gourmet says
Thank you, Terri, I’m happy you enjoyed it! You can store it in an airtight container in the fridge and reheat it either on the stovetop or in the microwave. If it’s too thick (as cornstarch has the tendency to become) simply dilute it with a little broth or water.
Jess says
What is your favorite go-to wine for this recipe? Zin? Cab? Etc?
Kimberly Killebrew says
Hi Jess, I’ve used Cab, Merlot and Pinot Noir, all with great results. Merlot is lower in tannins if you want to reduce the chances of bitterness.
Embeau says
Delicious but I’m a not so great cook and as a result of that when I added the red wine to the onions, it caught on fire. Briefly, but enough to remind me I need work lol. Anyway, it turned out great!!! I will make again but use caution and be prepared!
Jennifer H says
Lower your heat, you got this! :)
Sharon Turner says
Just about to plate dinner. The house smells amazing! That savoury gravy is so delicious. Going to use this gravy recipe the next time I make Salisbury steaks.
Kimberly @ The Daring Gourmet says
Fantastic, Sharon, thank you so much!
Helen says
I used potatoe starch to thicken, as I am not keen on cornflower, I only had fresh chicken stock, but was still delicious
Kimberly @ The Daring Gourmet says
Fantastic, Helen, I’m happy you enjoyed it, thank you!