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
- 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!
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!
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
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.
Marj Pinard says
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.
Kimberly Killebrew says
I’m beyond thrilled that it was such a hit, Marj, thank you very much for the feedback! <3
Esther says
If you don’t have red wine what could I use instead?
Kimberly Killebrew says
Hi Esther, just substitute it with more beef broth.
MJH says
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.
Kimberly Killebrew says
I’m so glad you enjoyed it, MJH, thank you very much!
Richard says
Next time I make it, I think I’ll cut the vinegar in half. I found it a bit tart.
Chef Ric Porter says
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.
Anonymous says
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.
Stephen McGovern says
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.
Kimberly Killebrew says
That’s awesome, Stephen, I’m so glad you guys enjoyed, thank you!
Kate Deery says
Question- can the gravy be made ahead and then reheated?
Kimberly Killebrew says
Hi Kate, yes it can!
nodeworx says
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…
Kimberly Killebrew says
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.
Lynda F says
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!
Kimberly Killebrew says
Yay!! I’m so thrilled that you enjoyed this, Lynda, and really appreciate the feedback, thank you! :)
Malcolm McLaren says
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.
Kimberly Killebrew says
Woohoo!! I’m so glad it was a hit, Malcom, thank you for the feedback!
John says
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?
Kimberly Killebrew says
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.
Kathleen Swanson says
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.
Anonymous says
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.
Zed71 says
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
Kimberly Killebrew says
Fabulous, thank you so much, Zed71!
Claire says
I never write reviews but I had to. 10/10 amazing recipe. So easy and delicious!
Kimberly Killebrew says
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!