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.
Tim Hawkins says
If you are putting this on pork dishes, try cutting the sugar back and stir in a couple of teaspoons of marmalade for a tangy bite.
Jenn says
Yeah this one is now a staple in our house. My husband and son won’t even let me try a different recipe for onion gravy. (We make an Americanized bangers and mash- homemade whipped potatoes,italian sausage and this gravy. It’s a favorite!!) Thank you SO much!
Kimberly @ The Daring Gourmet says
Wonderful! Thank you so much, Jenn!
Anja Van Der wal says
It truly is a deliciously good onion gravy! I am Dutch and always wanted to know how to make it but this is more then just onion gravy, it is the ultimate and so says my English husband.
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Anja, thank you so much! :)
Anonymous says
Excellent, this takes some time and work but so worth it!
Kelly Pedersen says
My Mom was Prussian and the best home cook I knew. She used to make this gravy whenever she pan fried steaks for dinner in her electric pan. Just looking at the picture gave me the warm fuzzies as I miss my mom. She passed in 2019. This is really the King of gravies. Thank you 😊
Kimberly @ The Daring Gourmet says
Thank you, Kelly. My dad passed away in 2019 as well. Hugs to you.
Dot Hamilton says
Can you freeze any leftover gravy, as i, on my own but i love onion gravy.
Kimberly @ The Daring Gourmet says
Hi Dot, yes you can but you’ll likely need to re-thicken it with some more cornstarch when you reheat it as the cornstarch breaks down when the sauce is thawed.
Debi H says
Hi, I’m cooking the gravy now, and there’s butter mentioned twice, but listed in the ingredients once. I sure hope I did this right. Smells yummy so far.
Kevin says
First and last ingredients listed.
Virginia says
This was so excellent. As an Anglophile who can go to the UK yet, I seriously missed pub food, and this was perfect with bangers and mash. Easy to make vegan, if you or your guests are so inclined. My question is whether or not it freezes well, so I can make enough to always have on hand. Thanks again! You’re a genius.
Kimberly @ The Daring Gourmet says
Thanks so much, Virginia! Yes, you can freeze it, but it may separate and require you to re-thicken it.
Simon says
As a Brit with a husband who demanded the best onion gravy for our dinner of bangers and mash I searched the web and came to this. It’s off the charts! Thanks so much for such a clear and DELICIOUS recipe! It’s printed and saved as an ultimate go-to
Kimberly @ The Daring Gourmet says
That’s a terrific compliment, Simon, thank you very much! :)
Michelle Smallonions says
WOOOOOOW. Thank you SO MUCH, this is life-changing.