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!
Hi! Simply amazing recipe! Question – if we have to avoid dairy for a bit, what can we use in place of the butter?
Thank you, Ed! If it’s for lactose-intolerance you can use ghee in place of the butter. Otherwise you can saute the onions in a tablespoon or two of oil instead.
This is a great quick gravy. I have tried many others and they just taste like a processed packet. I needed something in a pinch to go with leftover smoked tri-tip steak that I applied too much smoke to and needed to ‘save it’. I did not have the time to make my typical bone broth gravy which takes 3 hours or more. Only thing I will do next time is cut back just a little on the mustard if making to use with beef, I will keep it the same for pork and sausages. I even used dried herbs and Better Than Boullion beef and it came out awesome.
I’m so glad, Tami, thank you very much!
This recipe is titled the BEST onion gravy, and that is definitely true! My grandma was visiting from Jamaica and I made her this gravy with bangers and mash, British dishes have never been her cup of tea but I can honestly say this gravy blew the whole family away. I even got a compliment on it from my disinterested teenage brother, a total win in my book.
Thank you Kimberly!
Oh wow, Lib, that is just awesome! I’m super happy to hear that and really appreciate the feedback, thank you so much!
Best onion gravy I’ve made thus far. Thank you! I used for bangers and mash. ❤️
A tip for the mashed potatoes. Add dry mustard, Dijon mustard and some whole grain mustard, sour cream and butter. great for bangers and mash.
Wonderful, Lauri, thank you so much and thanks also for the tip!
Brilliant Gravy – My wife and I are quite competitive in the kitchen, last nights onion gravy was a triumph! I had almost given up trying to make it then I found your recipe, don’t be put off by the length of time it takes to make its worth every second.. My next challenge is the Porchetta, Many thanks for your Blog – Richard
Thank you so much, Richard, it warms my heart to hear that! I hope you also enjoy the porchetta!
This recipe was fantastic! Excellent with toad in the hole or roast beef . And good luck with the Porchetta. I just made my first one and it turned out perfectly! ( probably beginners luck) haha.
Thank you, Melissa, I’m so glad you enjoyed this and that the porchetta was likewise a success!
Seriously, I will never eat any other gravy again. It is perfect as it is but I might change the herbs occasionally and possibly add a bit of garlic. What do you think Kimberly?
I also have to make more than 3x this recipe and freeze it in quantities of 4. I did see that you said, “cornstarch has a tendency to break down when thawed and frozen, so you may just need to re-thicken it’s time to reheat it.” Thank you for that!
I’m so glad, Lisa, thank you very much! And absolutely, feel free to switch things up!
Love this gravy – can I freeze in advance please?
Thank you, Paula! Yes you can but cornstarch has a tendency to break down when thawed and frozen, so you may just need to re-thicken it’s time to reheat it.
Second time making this and it’s deeeeeee-lish! We had this with bangers and mash. Such a great recipe, you won’t be disappointed. I will say I made a note to cut the recipe in half. We are only 2 people and I didn’t look at the servings and we were overloaded with gravy, but is that a bad thing? Lol.
I’m so glad, Lynda, thank you! And no way, there’s never such a thing a too much gravy, lol! :)