No recipe collection is complete with out a truly phenomenal onion gravy. And this one is exactly that. This homemade onion gravy recipe features caramelized onions in a luxuriously rich, brown gravy that is sure to “wow” your dinner guests as much as it has wowed thousands of our readers!
Enjoy this classic onion gravy with our traditional Bangers and Mash, Toad in the Hole, and Yorkshire Pudding!
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 to Serve Onion Gravy
Here are just a few ways you can use this delicious onion gravy:
- Mashed potatoes
- Hamburger or cube steak
- Roast chicken, pan-fried chicken, or chicken fried steak
- Pot roast, beef roast, pork roast or lamb roast
- Meatloaf
- Salisbury steak
- Pork chops
- Schnitzel
- Poutine
- Meatballs
And of course two of the most famous dishes featuring onion gravy is Bangers and Mash and Toad in the Hole!
Can I Make Onion Gravy Ahead of Time?
Yes! This homemade onion gravy will keep for up to 3 days in the fridge in an airtight container and can be reheated in the microwave or on the stovetop . It will also freeze for up to 3 months. Cornstarch has a tendency to break down when thawed so you may simply need to re-thicken it when you reheat it on the stovetop, the same way you did the first time.
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
Helena Johnson says
Yes, this really IS the BEST! If you’re hesitating wondering if you should make this recipe, just DO IT!
Kimberly Killebrew says
Thank you so much, Helena, I’m thrilled that you enjoyed it!
Rick Stanley says
Made this exactly as written and it is indeed the best onion gravy. Not a drop left. I made it to serve with Salisbury steaks.
Kimberly Killebrew says
Thank you so much, Rick! This is the perfect gravy for Salisbury steaks, I’m so happy it was a hit!
Brett Davies says
Hands down the best onion gravy I’ve had. I have a good local source for bangers but will be making yours soon, just need to pick up the casings. I served this onion gravy with the bangers and mashed potatoes and it was better than anything I’ve had at the Irish pubs. This gravy should win an award. It’s that good.
Kimberly Killebrew says
Oh thank you so much for the compliment, Brett, I’m absolutely thrilled that you enjoyed it!
Cathy says
Quite simply the best onion gravy I have ever had. Or really any gravy for that matter.
Kimberly Killebrew says
Fantastic, thank you so much, Cathy!
Emma says
Delicious.
Saved to remake again and again!
Kimberly Killebrew says
Wonderful, Emma, thank you so much!
Ray says
Even though I only used one teaspoon of sugar, the addition of balsamic vinegar and the carmelized onions made this gravy way too sweet.
Kimberly @ The Daring Gourmet says
Sorry it wasn’t to your taste, Ray!
Amy says
The gravy is so good! My family went crazy for it. I did not have fresh thyme or sage so I used dry spices. I believe i used a 1/2 teaspoon thyme and 1/4 tsp sage. The red wine gives it an amazing taste!
Kimberly @ The Daring Gourmet says
I’m so glad it was a family hit, Amy, thank you very much!
Zippy says
I used to be a Delia darling, but tried this recently as the base for a cottage pie.
One word, “Wow !”
Chuffing delicious ! Is now my go-to gravy recipe. Can’t thank you enough, Kimberley. :-)
I did tinker a wee bit, added garlic and omitted the red wine and cornflour. Just reduced down to get the right consistency, and used coarse grain mustard.
Can’t wait to try it with toad in the hole, and bangers and mash…
Kimberly @ The Daring Gourmet says
I’m so thrilled that you enjoyed it, Zippy, and really appreciate the feedback- thank you! <3
Rose says
Utterly delicious.
Kimberly @ The Daring Gourmet says
Thank you so much, Rose!
Marie C says
So glad to find this recipe! I’m planning to make this for X’mas but want to know how much I can make ahead the gravy as I’ll be cooking at my niece’s house.
For the next day or so afterwards, what’s best way to reheat it? I see it has both cornstarch and butter so I assume it doesn’t break down like some other sauces. Also I assume it freezes OK and I can reheat using the same process after defrosting? Thanks!
Kimberly @ The Daring Gourmet says
Hi Marie, this can be made a couple of days in advance and slowly reheated over the stovetop or in the microwave. You can also freeze it but cornstarch tends to break down once thawed so you may simply have to reheat it on the stove and add some more cornstarch to re-thicken it.
Anonymous says
Thanks for getting back to me. I’m wondering if I can make the recipe day or 2 prior and stop right before adding cornstarch slurry and cold butter, then do the thickening steps at time of serving?
Kimberly @ The Daring Gourmet says
Yes, you sure can!
Marko says
Greetings from Northern England. Made this this evening used 1 red 2 white onions, and had it with bangers and mash. Empty plates was lovely. Missed out the butter at the end and next time might only put 1 teaspoon of sugar in but it’s all about personal taste.. I used dark brown sugar too. We’re trying your Italian pork ribs with olives tomorrow but gonna have it with mash and green beans.. will review that too, literally cannot wait ’til tomorrow now. All the best. Marko
Kimberly @ The Daring Gourmet says
Oh thank you so much, Marko, I’m thrilled that you enjoyed it! I hope you enjoy the pork ribs as well. Warmest greetings to England! :)