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.
How Do I Serve Onion Gravy?
Here are just a few ways you can use this delicious onion gravy:
- Mashed potatoes
- Hamburger or cube steak
- Roast chicken
- Chicken fried steak
- Pot roast
- Meatloaf
- 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!
Onion Gravy Recipe
Let’s get started!
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!
For more delicious gravy and sauce recipes be sure to try our:
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.
Nutrition
Originally published on The Daring Gourmet September 28, 2019
Brandon says
Adding sugar is not the true way to caramelize an onion. That takes time to bring out the natural sugars in the onion. This is a cheat method to add sugar into your diet. Just saying. Probably won’t be posted because of mods.
Kimberly @ The Daring Gourmet says
I have no problem posting this, Brandon, I welcome constructive comments of all kinds. It also allows me to explain where you’re wrong. First of all, “adding sugar is not the true way to caramelize an onion.” Agreed. The correct way to caramelize onions is to cook them over a long period of time, generally at least 30 minutes, which is what we’re doing here, followed by an additional 10 minutes of reduction time with the wine and herbs. The little bit of sugar is simply added to further enhance the flavor of the gravy beyond what the natural sugars in the onions alone can provide. Secondly, “a cheat method to add sugar into your diet”….huh?
Caroline Bignell says
Love this recipe. I didn’t have English mustard so used Dijon but it turned out really well.
Kimberly @ The Daring Gourmet says
I’m so glad, Caroline, thank you very much!
Paul David Gardner says
I found this recipe on a Google search and made it this weekend.
Absolutely delicious and I have shared with our daughters!
Paul Weymouth UK
Kimberly @ The Daring Gourmet says
Thank you so much, Paul, I’m thrilled it was a hit!
Ed says
Hi! Simply amazing recipe! Question – if we have to avoid dairy for a bit, what can we use in place of the butter?
Kimberly Killebrew says
Thank you, Ed! If it’s for lactose-intolerance you can use ghee in place of the butter. Otherwise you can saute the onions in a tablespoon or two of oil instead.
Tami says
This is a great quick gravy. I have tried many others and they just taste like a processed packet. I needed something in a pinch to go with leftover smoked tri-tip steak that I applied too much smoke to and needed to ‘save it’. I did not have the time to make my typical bone broth gravy which takes 3 hours or more. Only thing I will do next time is cut back just a little on the mustard if making to use with beef, I will keep it the same for pork and sausages. I even used dried herbs and Better Than Boullion beef and it came out awesome.
Kimberly Killebrew says
I’m so glad, Tami, thank you very much!
Lib P says
This recipe is titled the BEST onion gravy, and that is definitely true! My grandma was visiting from Jamaica and I made her this gravy with bangers and mash, British dishes have never been her cup of tea but I can honestly say this gravy blew the whole family away. I even got a compliment on it from my disinterested teenage brother, a total win in my book.
Thank you Kimberly!
Kimberly Killebrew says
Oh wow, Lib, that is just awesome! I’m super happy to hear that and really appreciate the feedback, thank you so much!
lauri says
Best onion gravy I’ve made thus far. Thank you! I used for bangers and mash. ❤️
A tip for the mashed potatoes. Add dry mustard, Dijon mustard and some whole grain mustard, sour cream and butter. great for bangers and mash.
Kimberly Killebrew says
Wonderful, Lauri, thank you so much and thanks also for the tip!
Richard says
Brilliant Gravy – My wife and I are quite competitive in the kitchen, last nights onion gravy was a triumph! I had almost given up trying to make it then I found your recipe, don’t be put off by the length of time it takes to make its worth every second.. My next challenge is the Porchetta, Many thanks for your Blog – Richard
Kimberly Killebrew says
Thank you so much, Richard, it warms my heart to hear that! I hope you also enjoy the porchetta!
Melissa A Jorgenson says
This recipe was fantastic! Excellent with toad in the hole or roast beef . And good luck with the Porchetta. I just made my first one and it turned out perfectly! ( probably beginners luck) haha.
Kimberly Killebrew says
Thank you, Melissa, I’m so glad you enjoyed this and that the porchetta was likewise a success!
Lisa says
Seriously, I will never eat any other gravy again. It is perfect as it is but I might change the herbs occasionally and possibly add a bit of garlic. What do you think Kimberly?
I also have to make more than 3x this recipe and freeze it in quantities of 4. I did see that you said, “cornstarch has a tendency to break down when thawed and frozen, so you may just need to re-thicken it’s time to reheat it.” Thank you for that!
Kimberly Killebrew says
I’m so glad, Lisa, thank you very much! And absolutely, feel free to switch things up!
Paula Nunnery says
Love this gravy – can I freeze in advance please?
Kimberly Killebrew says
Thank you, Paula! Yes you can but cornstarch has a tendency to break down when thawed and frozen, so you may just need to re-thicken it’s time to reheat it.
Lynda F says
Second time making this and it’s deeeeeee-lish! We had this with bangers and mash. Such a great recipe, you won’t be disappointed. I will say I made a note to cut the recipe in half. We are only 2 people and I didn’t look at the servings and we were overloaded with gravy, but is that a bad thing? Lol.
Kimberly Killebrew says
I’m so glad, Lynda, thank you! And no way, there’s never such a thing a too much gravy, lol! :)