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!
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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.
Robert Goldring says
Tried it with Venison steaks and it was great also perfect with sausages
Daryl says
Amazing and worth the effort.
I used Port as what I had available.
Made this to go with a 24 hour smoked Wagyu Brisket.
Mmmmmmmmmm.
Thanks
Kimberly @ The Daring Gourmet says
That sounds fabulous, Daryl, thanks so much for your feedback!
Stuart says
Absolutely loved this gravy with bangers, mash, and sautéed spinach. Truly delicious and the house smells amazing! Will make again!
Kimberly @ The Daring Gourmet says
Awesome, thanks so much, Stuart!
Anette says
Perfection! Made this to serve alongside turkey breast and potatoes. Fantastic!
Kimberly @ The Daring Gourmet says
Thanks so much, Anette!
Anonymous says
10/10 would definitely recommend this the taste is amazing and adds an extra pop to dinner
Betseyann says
Betsey’s what can I use if I don’t have fresh thyme and rosemary? I have them in dried form but don’t know how much to use.
Kimberly @ The Daring Gourmet says
Hi Betseyann, you can use dried and you’ll need 1/3 of the amount.
Gavin says
Deep and dark flavour packed deliciousness. 🧅🍷🥄
Kimberly @ The Daring Gourmet says
Thanks so much, Gavin!
Anonymous says
I made this for my vegetarian Thanksgiving and it was AMAZING. We are literally planning meals to try this again.
ronster says
This is a 5 star recipe. And I followed it to the letter. No recipe meddler here. I did click on a few other sites because I had a couple cube steaks and leftover mashed potatoes before I found your recipe. Most other recipes thought they had a great idea for onion gravy using a box of dry onion soup. I didn’t have that but I had onions, red wine and mustard. Duh…!
Thank you for a delicious onion gravy from scratch. It was just what I was looking for.
Kimberly @ The Daring Gourmet says
Fantastic, ronster, thank you so much!
Elizabeth says
Really easy and delicious. It was a perfect accompaniment to Bangers, Mash, Squash, Peas and Carrots. Thank you.
Kimberly @ The Daring Gourmet says
Thank you, Elizabeth, I’m happy you enjoyed it!
Amanda B. says
I am not a fan of gravy but this recipe is to die for
Kimberly @ The Daring Gourmet says
Thanks so much, Amanda!
Bjørnar says
Love this gravy! Vinegar and onions mmmmm
Anna H. says
Put this on mashed potatoes and pork chops with a side of green beans, easily one of the best meals I’ve ever made. This gravy is phenomenal!
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Anna, thank you! :)
Dan says
Cooked with pork chops and mash, was lovely!
Kimberly @ The Daring Gourmet says
I’m so glad, Dan, thank you!
norma willis says
How well does this freeze?
Kimberly @ The Daring Gourmet says
Hi Norma, sauces with cornstarch don’t freeze very well; arrowroot is a better thickener for freezing.
Cristina says
I love this recipe! I use red onions instead of white and fresh rosemary instead of sage and it’s absolutely delicious. I also use much more fresh herbs than the recipe says, I’ll use almost a handful of each rosemary and thyme for double quantities of the recipe. I also leave out the cornflour and blend it after it’s all cooked as we prefer a smooth gravy and it goes the perfect consistency. The tastiest gravy we’ve ever had!
Kimberly @ The Daring Gourmet says
That’s wonderful, Cristina, thank you so much for the feedback!
Dingbat says
very tasty, i added the stock that come off the beef roast to this because it was a bit thick and a little salty, but came out perfect by adding the extra beef stock, i didnt buy beef broth, i made some beef stock instead.
Aeli says
I can’t say enough good things about this recipe. I did omit the red wine and replaced it with beef broth because I didn’t have any on hand, but I kept everything else the same. I am keeping this in my regular rotation for sure! Had it with bangers & mash, peas, and homemade soft pretzels on the side. We kept dipping our pretzels in the gravy to savor every bite.
William N Wrinkle says
We have made this twice and don’t care for it. Something is just off with the flavor. For a really good gravy, try Kim’s Mushroom Gravy. I use bacon fat .
The Irish-Italian says
Try taking out the vinegar, European’s use it in most of the recipes. And there’s no need to use sugar, onions already contained sugars. Also instead of sage use parsley, and use only 1 teaspoon of Worcestershire sauce. According to my great-greatmother, who came from Ireland, there’s no vinegar or sugar, or sage whatsoever in her recipe. And be careful of how much thyme you use, it’s a strong herb and can over power your food.
Ruth I says
I definitely need something like this. This will be great with my favorite fried recipes. Thank you for this one.
Toni says
That looks so delicious and really easy to make!
Dreams Abroad says
Holy cow, this recipe for onion gravy is on point. I made this gravy for a family bbq dinner and needed something to top the mashed potatoes. The kids loved it!
Heather says
Onion gravy sounds like something that I enjoyed in my childhood. I’ll have to make this and see if it’s the same. Yum!
Ntensibe Edgar Michael says
Wop Wop!!! I got myself a meal for the weekend! I must make this.
Krisy from Kronicles says
I have never had one before but I can’t wait to try this one out! I’m sure my family will love it!
Pam says
Oh this looks really good! I love onion gravy and this recipe looks great.
Emily Zielinski says
This looks amazing! its exactly how i mkae my mushroom gravy! delicious
Emman Damian says
This is the first time I heard about Onion Gravy! It looks so delicious! So yummy!
Dana says
Believe it or not, I have never had onion gravy in my life. BUT that’s going to change. This would be so good over almost any kind of meat. I think it would be great with meatloaf.
Sophie Anderson says
This was very tasty! I didn’t have any wine, so I just used a slightly increased amount of chicken stock. We liked very much, and I will make this again. Thanks for the recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Sophie, thanks so much!
Diana Groom says
This looks absolutly marvellous. Does it freeze well by any chance?
Kimberly @ The Daring Gourmet says
Hi Diana, cornstarch does not freeze well but if you instead use flour to thicken the gravy then the gravy will freeze quite well.
Sophie Anderson says
Made both versions, & would make again. Great umami, lots of compliments.
Cathy says
Love the addition of onions … I could see this becoming my go to gravy for so many dishes!
[email protected] says
I did add a clove or two of garlic! I think it even tasted better the next day!
Catalina says
Onion gravy is my favorite! I should try your recipe!
Taylor says
This has such amazing flavor! Delicious!
jade manning says
I love Onion Gravy, but yours look rich and full of flavor!
Dorothy Reinhold says
THat looks so rich and silky. The carmalized onions will add the best flavor!
Sara Welch says
Such a savory gravy! Looking forward to enjoying this over some mashed potatoes; yum!
Demeter says
So many amazing uses for this gravy! This is a must have all holiday season long. Looks fantastic!