BEST Onion Gravy
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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!
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. And I can promise you, this one is grrrreat!
What to Serve With Onion Gravy
Two of the most famous dishes featuring onion gravy are Bangers and Mash and Toad in the Hole which I highly recommend making (they’re two of my favorites). In addition, here are some other delicious ways to use your homemade onion gravy:
- Mashed potatoes
- Yorkshire Pudding
- Hamburger or cube steak (try it with my German/Danish Frikadellen)
- Roast chicken, pan-fried chicken, or chicken fried steak
- Pot Roast, pork roast or lamb roast
- Meatloaf
- Salisbury steak
- Pork chops
- Schnitzel
- Poutine
- Meatballs
Storage & Advance Preparation
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 my:
- Sausage Gravy
- Hamburger Gravy
- Mushroom Gravy
- Turkey Gravy
- White Gravy
- Rahm Sauce
- Bolognese
- Beef Ragu
- Lamb Ragu
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BEST Onion Gravy
Equipment
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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
And, as a non drinker, no wine or alcohol in house, what would I replace the wine with??
JoAnn
Hi Joann, you can simply use more broth.
Red wine substitution ideas, grape, cherry, cranberry, plum, pomegranate juice or similar flavor jams & jellies. Also simmer Raisins or other dried fruit, then pulverize with blender the watery mixture to make a juice, can strain or use the chunky applesauce like substance as is. Hope these ideas are useful.
We live in South Africa and have De-alcoholic wine which has 0% alcohol, still tastes the same and is great for cooking. Perhaps check your local or online to see if you could get a bottle. Hope this helps. Defs worth it.
This puts every other onion gravy I’ve ever tried to shame – whether other recipes I’ve tried or from upscale restaurants. In a word, it is AMAZING. I would give it 10 stars if I could.
I’m so thrilled to hear that, Sonja, thank you so very much for the feedback!
I treble all the quantities because us English love our gravy! Perfect every time, thank you for such a great recipe.
Thank you so much, Becca, I’m thrilled you enjoyed it! And I’m with you all the way on trebling it! :)
This is now my go to gravy recipe; always delicious and worth the time!
I 100% agree…the BEST onion gravy EVER! And pretty much the best of ANY gravies I have had!
Yay!!! I’m so glad, thank you very much Lyanne!
Delicious. I didn’t have the fresh herbs, so I used dry.
Fantastic, thank you so much Joyce!
Really tasty! I didn’t have any balsamic, so used a splash of apple cider vinegar. Still tasted great with bangers and mash!!
The balance of flavors is terrific! The addition of a bit of balsamic really added a layer of brightness. First time making and really pleased with the outcome. No need to change anything, although I did use spicy brown mustard as that is what I had. I’m typically salt-shy so used less…still happy with the outcome. Always enjoyed Bangers and Mash when out so now…I can add this to my repertoire at home!
Wonderful! I’m so glad you enjoyed it, thank you so much, Suzanne!
I found a teaspoon of salt far too much but didn’t account for the salt content of Beef stock cubes…Be aware!
I have tried many recipes for onion gravy without any real success. I appreciate it is a matter of taste but, in my opinion, this is by far the best recipe without changing a single thing and is a definite keeper
I really appreciate that, Alan, thank you so much!
this is the best gravy I have ever tasted. I am now thinking of using this to make my meat pies. added to my favourite list. thank you
Thank you so much, Tony, I’m happy you enjoyed it!
Lovely gravy, but a 1/4 cup per person is a miserly amount!! You are obviously not English! We like at least a cup each!!
Haha! It’s funny you say that, Christine, because I’m known in my family for being gravy-obsessed. It’s always, “Kimberly, would you like some potatoes with your gravy??” ;) So speaking for myself, yes, at least a cup sounds about right! :) I’m glad you enjoyed the gravy, thank you!
Honestly – it’s perfect – I’m a good cook but this is better than mine and just makes Toad in the Hole special
I’ve been making onion gravy for years but with great disappointment every time but tonight we had the best onion gravy with sausages, mash and vegetables….wow!
5 ✨ thank you x
This is m go to onion gravy from now on! 💜
Wonderful!! I’m so thrilled to hear that, Julie, thank you very much! <3
Wonderfully satisfying with our bangers and mash. This is a truely amazing recipe,
Thank you so much