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Home » BEST Onion Gravy Recipe

BEST Onion Gravy Recipe

September 28, 2019

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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.

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!

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).

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!

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

 

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onion gravy recipe best homemade from scratch British English bangers and mash

onion gravy recipe best bangers and mash

BEST Onion Gravy

Kimberly Killebrew
The BEST onion gravy made from scratch!
Print Recipe
4.94 from 44 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? We'd love to see it!Mention @daringgourmet or hashtag #daringgourmet
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Filed Under: All Recipes, By Country or Region, By Type of Dish, England, Food, Ireland, Sauces, Seasonings and Condiments, Scotland, Vegetarian, Wales, Western Europe Tagged With: bangers and mash, British, English, gravy, onion gravy, onions, vegetarian

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55 Responses

  1. Robert Goldring says

    January 9, 2021 at 4:41 am

    Tried it with Venison steaks and it was great also perfect with sausages

    Reply
  2. Daryl says

    December 29, 2020 at 2:04 pm

    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

    Reply
    • Kimberly @ The Daring Gourmet says

      December 29, 2020 at 9:42 pm

      That sounds fabulous, Daryl, thanks so much for your feedback!

      Reply
  3. Stuart says

    December 26, 2020 at 5:42 pm

    Absolutely loved this gravy with bangers, mash, and sautéed spinach. Truly delicious and the house smells amazing! Will make again!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 26, 2020 at 5:50 pm

      Awesome, thanks so much, Stuart!

      Reply
  4. Anette says

    December 23, 2020 at 11:03 am

    Perfection! Made this to serve alongside turkey breast and potatoes. Fantastic!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 23, 2020 at 12:21 pm

      Thanks so much, Anette!

      Reply
  5. Anonymous says

    December 21, 2020 at 7:05 pm

    10/10 would definitely recommend this the taste is amazing and adds an extra pop to dinner

    Reply
  6. Betseyann says

    December 2, 2020 at 6:09 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 2, 2020 at 9:25 am

      Hi Betseyann, you can use dried and you’ll need 1/3 of the amount.

      Reply
  7. Gavin says

    November 29, 2020 at 7:15 am

    Deep and dark flavour packed deliciousness. 🧅🍷🥄

    Reply
    • Kimberly @ The Daring Gourmet says

      November 29, 2020 at 8:42 am

      Thanks so much, Gavin!

      Reply
  8. Anonymous says

    November 28, 2020 at 11:26 am

    I made this for my vegetarian Thanksgiving and it was AMAZING. We are literally planning meals to try this again.

    Reply
  9. ronster says

    November 25, 2020 at 4:41 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 25, 2020 at 7:34 pm

      Fantastic, ronster, thank you so much!

      Reply
  10. Elizabeth says

    November 18, 2020 at 1:30 am

    Really easy and delicious. It was a perfect accompaniment to Bangers, Mash, Squash, Peas and Carrots. Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 18, 2020 at 9:05 am

      Thank you, Elizabeth, I’m happy you enjoyed it!

      Reply
  11. Amanda B. says

    October 22, 2020 at 2:50 pm

    I am not a fan of gravy but this recipe is to die for

    Reply
    • Kimberly @ The Daring Gourmet says

      October 22, 2020 at 3:21 pm

      Thanks so much, Amanda!

      Reply
  12. Bjørnar says

    September 5, 2020 at 12:40 am

    Love this gravy! Vinegar and onions mmmmm

    Reply
  13. Anna H. says

    August 1, 2020 at 6:17 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 1, 2020 at 7:00 pm

      I’m absolutely thrilled to hear that, Anna, thank you! :)

      Reply
  14. Dan says

    July 10, 2020 at 2:09 pm

    Cooked with pork chops and mash, was lovely!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 10, 2020 at 3:54 pm

      I’m so glad, Dan, thank you!

      Reply
  15. norma willis says

    June 29, 2020 at 12:48 am

    How well does this freeze?

    Reply
    • Kimberly @ The Daring Gourmet says

      June 29, 2020 at 9:43 am

      Hi Norma, sauces with cornstarch don’t freeze very well; arrowroot is a better thickener for freezing.

      Reply
  16. Cristina says

    June 28, 2020 at 12:10 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 28, 2020 at 2:36 pm

      That’s wonderful, Cristina, thank you so much for the feedback!

      Reply
  17. Dingbat says

    April 26, 2020 at 7:49 am

    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.

    Reply
  18. Aeli says

    March 21, 2020 at 7:21 pm

    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.

    Reply
  19. William N Wrinkle says

    November 6, 2019 at 12:27 pm

    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 .

    Reply
    • The Irish-Italian says

      February 12, 2020 at 8:02 am

      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.

      Reply
  20. Ruth I says

    October 22, 2019 at 5:42 am

    I definitely need something like this. This will be great with my favorite fried recipes. Thank you for this one.

    Reply
  21. Toni says

    October 18, 2019 at 4:36 pm

    That looks so delicious and really easy to make!

    Reply
  22. Dreams Abroad says

    October 18, 2019 at 10:58 am

    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!

    Reply
  23. Heather says

    October 18, 2019 at 7:43 am

    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!

    Reply
  24. Ntensibe Edgar Michael says

    October 18, 2019 at 12:36 am

    Wop Wop!!! I got myself a meal for the weekend! I must make this.

    Reply
  25. Krisy from Kronicles says

    October 17, 2019 at 9:24 pm

    I have never had one before but I can’t wait to try this one out! I’m sure my family will love it!

    Reply
  26. Pam says

    October 17, 2019 at 6:39 pm

    Oh this looks really good! I love onion gravy and this recipe looks great.

    Reply
  27. Emily Zielinski says

    October 17, 2019 at 5:37 pm

    This looks amazing! its exactly how i mkae my mushroom gravy! delicious

    Reply
  28. Emman Damian says

    October 17, 2019 at 10:40 am

    This is the first time I heard about Onion Gravy! It looks so delicious! So yummy!

    Reply
  29. Dana says

    October 17, 2019 at 7:21 am

    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.

    Reply
  30. Sophie Anderson says

    October 14, 2019 at 6:47 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 14, 2019 at 8:22 pm

      Fantastic, Sophie, thanks so much!

      Reply
  31. Diana Groom says

    October 8, 2019 at 3:47 am

    This looks absolutly marvellous. Does it freeze well by any chance?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 9, 2019 at 3:15 pm

      Hi Diana, cornstarch does not freeze well but if you instead use flour to thicken the gravy then the gravy will freeze quite well.

      Reply
  32. Sophie Anderson says

    October 3, 2019 at 7:09 pm

    Made both versions, & would make again. Great umami, lots of compliments.

    Reply
  33. Cathy says

    October 2, 2019 at 7:00 am

    Love the addition of onions … I could see this becoming my go to gravy for so many dishes!

    Reply
  34. [email protected] says

    October 1, 2019 at 6:29 pm

    I did add a clove or two of garlic! I think it even tasted better the next day!

    Reply
  35. Catalina says

    October 1, 2019 at 10:15 am

    Onion gravy is my favorite! I should try your recipe!

    Reply
  36. Taylor says

    October 1, 2019 at 6:56 am

    This has such amazing flavor! Delicious!

    Reply
  37. jade manning says

    October 1, 2019 at 5:03 am

    I love Onion Gravy, but yours look rich and full of flavor!

    Reply
  38. Dorothy Reinhold says

    September 30, 2019 at 4:41 pm

    THat looks so rich and silky. The carmalized onions will add the best flavor!

    Reply
  39. Sara Welch says

    September 30, 2019 at 1:29 pm

    Such a savory gravy! Looking forward to enjoying this over some mashed potatoes; yum!

    Reply
  40. Demeter says

    September 30, 2019 at 11:39 am

    So many amazing uses for this gravy! This is a must have all holiday season long. Looks fantastic!

    Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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