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
Tracey WINN says
Loved it, the only thing I changed is the traditional fat to plain flour, corn starch/flour makes it look like instant gravy
JayTee says
Really delicious! I halved the quantities and it was just enough for a family of four. My only change was to use chicken stock instead of beef. This made a really flavoursome accompaniment to pork & herb sausages, yorkshire puddings and piles of green veg. It’s not a lot of effort to make, just takes a long time – but it’s worth the wait.
Kimberly @ The Daring Gourmet says
Thank you, JayTee, I’m so glad you enjoyed it!
Denise says
Hi Kimberly, I have never been a good gravy maker and consequently was always a bit intimidated, opting for purchasing ready made or mixes. When I saw this recipe I know it will save my gravy making reputation :) Thanks so much, it looks absolutely delicious!
Aus says
You insisted on giving Germany the credit for gravy but then why not give the Australians the credit for “bangers and mash” which is a staple in Australia, give credit where you previously did.
Kimberly @ The Daring Gourmet says
I didn’t give Germany the credit for this gravy. And why would I give Australia the credit for bangers & mash when it originated in the United Kingdom?
Tracey WINN says
I agree, bangers and mash is British 😁
Steve says
This AUS person does realize who is on Australian money…. right?
Madison Moreno says
Hi, could I use Guinness stout beer instead of red wine?
Madison Moreno says
Can I use Guinness beer instead of wine? Need to know ASAP. :)
Simon McCallion says
This was delicious with decent sausages and mash. Really good recipe: everything I would want from an onion gravy! Luxurious and flavoursome, but the Worcestershire sauce and balsamic vinegar give it that sharp edge as well.
Also ran out of red wine, so Ruby port today, instead.
Promoted to my hand written regularly used recipe book now! In years to come, my family will think of it as “mine”, so thank you!!! #stealwithpride
Kimberly @ The Daring Gourmet says
LOL, Simon! That’s wonderful, I’m thrilled you enjoyed it, thank you! :)
Robert Goldring says
Tried it with Venison steaks and it was great also perfect with sausages
Daryl says
Amazing and worth the effort.
I used Port as what I had available.
Made this to go with a 24 hour smoked Wagyu Brisket.
Mmmmmmmmmm.
Thanks
Kimberly @ The Daring Gourmet says
That sounds fabulous, Daryl, thanks so much for your feedback!
Aus says
Also very disappointing this gravy is not vegatarian. Generally Onion gravy is and it’s looked forward to by most vegatarians, very disasponted you decided to use Worcestershire AND beef stock on this recipe. I suggest fellow vegatarians switch it with soy sauce and some vegie stock.
I will not bother trying this.
Kimberly @ The Daring Gourmet says
Sorry you’re disappointed, Aus, but I make no claims that this gravy is vegetarian. What I DO point out is that its most famous application is Bangers & Mash, which is decidedly NOT vegetarian. If you wish to make it vegetarian by using the easy substitutions you suggested you’re certainly more than welcome to.
Randy Van says
Hey, this looks like an excellent recipe for onion gravy. Many recipes can be modified to appeal to vegetarians. Where you’ve used the Worcestershire sauce and beef stock, I can change that to soy sauce and vegetable stock. I look forward to trying this. There, I fixed it for you, psycho.
Anonymous says
I think you are rude. If you are looking for vegan go on that site
Stuart says
Absolutely loved this gravy with bangers, mash, and sautéed spinach. Truly delicious and the house smells amazing! Will make again!
Kimberly @ The Daring Gourmet says
Awesome, thanks so much, Stuart!
Anette says
Perfection! Made this to serve alongside turkey breast and potatoes. Fantastic!
Kimberly @ The Daring Gourmet says
Thanks so much, Anette!
Laurie says
I hardly ever comment on recipes, but this is so delicious!! Thanks for a great, simple recipe.
Kimberly @ The Daring Gourmet says
Thanks so much, Laurie, I’m thrilled you enjoyed it!
Anonymous says
10/10 would definitely recommend this the taste is amazing and adds an extra pop to dinner
Betseyann says
Betsey’s what can I use if I don’t have fresh thyme and rosemary? I have them in dried form but don’t know how much to use.
Kimberly @ The Daring Gourmet says
Hi Betseyann, you can use dried and you’ll need 1/3 of the amount.
Gavin says
Deep and dark flavour packed deliciousness. 🧅🍷🥄
Kimberly @ The Daring Gourmet says
Thanks so much, Gavin!
Anonymous says
I made this for my vegetarian Thanksgiving and it was AMAZING. We are literally planning meals to try this again.
ronster says
This is a 5 star recipe. And I followed it to the letter. No recipe meddler here. I did click on a few other sites because I had a couple cube steaks and leftover mashed potatoes before I found your recipe. Most other recipes thought they had a great idea for onion gravy using a box of dry onion soup. I didn’t have that but I had onions, red wine and mustard. Duh…!
Thank you for a delicious onion gravy from scratch. It was just what I was looking for.
Kimberly @ The Daring Gourmet says
Fantastic, ronster, thank you so much!
Elizabeth says
Really easy and delicious. It was a perfect accompaniment to Bangers, Mash, Squash, Peas and Carrots. Thank you.
Kimberly @ The Daring Gourmet says
Thank you, Elizabeth, I’m happy you enjoyed it!