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!
I am not a fan of gravy but this recipe is to die for
Thanks so much, Amanda!
Love this gravy! Vinegar and onions mmmmm
Put this on mashed potatoes and pork chops with a side of green beans, easily one of the best meals I’ve ever made. This gravy is phenomenal!
I’m absolutely thrilled to hear that, Anna, thank you! :)
Cooked with pork chops and mash, was lovely!
I’m so glad, Dan, thank you!
How well does this freeze?
Hi Norma, sauces with cornstarch don’t freeze very well; arrowroot is a better thickener for freezing.
I love this recipe! I use red onions instead of white and fresh rosemary instead of sage and it’s absolutely delicious. I also use much more fresh herbs than the recipe says, I’ll use almost a handful of each rosemary and thyme for double quantities of the recipe. I also leave out the cornflour and blend it after it’s all cooked as we prefer a smooth gravy and it goes the perfect consistency. The tastiest gravy we’ve ever had!
That’s wonderful, Cristina, thank you so much for the feedback!
very tasty, i added the stock that come off the beef roast to this because it was a bit thick and a little salty, but came out perfect by adding the extra beef stock, i didnt buy beef broth, i made some beef stock instead.
I can’t say enough good things about this recipe. I did omit the red wine and replaced it with beef broth because I didn’t have any on hand, but I kept everything else the same. I am keeping this in my regular rotation for sure! Had it with bangers & mash, peas, and homemade soft pretzels on the side. We kept dipping our pretzels in the gravy to savor every bite.
We have made this twice and don’t care for it. Something is just off with the flavor. For a really good gravy, try Kim’s Mushroom Gravy. I use bacon fat .
Try taking out the vinegar, European’s use it in most of the recipes. And there’s no need to use sugar, onions already contained sugars. Also instead of sage use parsley, and use only 1 teaspoon of Worcestershire sauce. According to my great-greatmother, who came from Ireland, there’s no vinegar or sugar, or sage whatsoever in her recipe. And be careful of how much thyme you use, it’s a strong herb and can over power your food.
I definitely need something like this. This will be great with my favorite fried recipes. Thank you for this one.
That looks so delicious and really easy to make!
Holy cow, this recipe for onion gravy is on point. I made this gravy for a family bbq dinner and needed something to top the mashed potatoes. The kids loved it!
Onion gravy sounds like something that I enjoyed in my childhood. I’ll have to make this and see if it’s the same. Yum!
Wop Wop!!! I got myself a meal for the weekend! I must make this.
I have never had one before but I can’t wait to try this one out! I’m sure my family will love it!