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!
Question- can the gravy be made ahead and then reheated?
Hi Kate, yes it can!
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…
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.
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!
Yay!! I’m so thrilled that you enjoyed this, Lynda, and really appreciate the feedback, thank you! :)
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.
Woohoo!! I’m so glad it was a hit, Malcom, thank you for the feedback!
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?
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.
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.
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.
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
Fabulous, thank you so much, Zed71!
I never write reviews but I had to. 10/10 amazing recipe. So easy and delicious!
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!
added 1/4 tsp allspice for a bit of kick and it came out even better. Great recipe.