No recipe collection is complete with out a truly phenomenal onion gravy. This homemade onion gravy recipe features caramelized onions in a luxuriously rich, brown gravy that is sure to “wow” your dinner guests!
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.
What Do I Put Onion Gravy On?
Here are just a few ways you can use this delicious onion gravy:
- Mashed potatoes
- Cube steak
- Hamburger steak
- Roast chicken
- Chicken fried steak
- Pot roast
- Salisbury steak
- Pork chops
- Pan-fried chicken
- Schnitzel
- Poutine
- Meatballs
- Beef, pork and lamb roast
And of course one of the most famous applications of onion gravy is Bangers and Mash!
What is Bangers and Mash?
This quintessential British dish features British bangers (sausages) nestled on top of creamy mashed potatoes and drenched in onion gravy. It’s the ultimate comfort food.
If you love quality sausages and enjoy taking on new challenges such as dabbling in homemade sausage-making, be sure to check out our recipe for authentic Bangers and Mash!
Let’s get started!
How To Make Onion Gravy
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!
And if you’re a fan of Bangers and Mash, be sure to check out our
BEST Bangers and Mash Recipe!
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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.
Katy says
Oh, Kimberly, This gravy is just so delicious! I followed the directions and it came together just like the video. My previous attempts never thickened, so today I realized the water coming out of the refrigerator dispenser is lukewarm at best, so I used a tablespoon of chopped ice with water and whisked in the cornstarch – Finally thickened gravy. Thank you so much for this recipe and video, you’re the best ;)
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Katy, thank you! :)
Claire O'Brien says
I don’t have any red wine can I omit it ? I’d there something else I could use?
Kimberly @ The Daring Gourmet says
Hi Claire, you can substitute more broth in its place.
John Devlin says
Top gravy. I admit to adding a little Soy sauce and some Damson jam but I am just playing. Well Done
Kimberly @ The Daring Gourmet says
Thanks so much, John, I’m happy you enjoyed it!
Lisa says
This really is the best onion gravy ever! The depth of flavor was fantastic! Had it with bangers and mash, but this would be wonderful with a roast. Thanks for the recipe, it’s a keeper!🤗
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Lisa, thank you so much!
Michelle says
This is absolutely the best gravy recipe! As a Southern cook, I thought I made good gravy before this.Very rich and such an elegant addition to the plate. I left out the sugar. The Cabernet made it. I’ve never had gravy be the star but this one is.
Kimberly @ The Daring Gourmet says
I’m absolutely flattered, Michelle, thank you so much! I’m moving to the South myself in the next few weeks – our family took a trip through the South and up the East Coast last summer and fell in love, with Virginia in particular, so we’ve made the crazy and totally unexpected decision to set down roots in VA! I’m looking forward to start learning from some great Southern cooks! :)
PW says
So excited to read about your news to move to VA! The scenery in WA is hard to beat but (we’re in Arlington) we have mostly sunny winters. Just thought you would like to know. Looking forward to upcoming recipes and your VA travel/move news!
Mike B says
Great depth of flavor, but really, just too sweet. Used dry red wine and a decent balsamic. I found it too much, as did my family– very tasty, but could only eat a small amount. I will try again though w/0 the sugar, and may skip the balsamic to make it a bit more on the savory side.
D String says
Delicious! Great onion based gravy recipe. Very well balanced and super savory. Bangers, mash and this gravy! What a winner
Megan says
Amazing. Felt like we were at a 5 star Irish pub. Just made these on St Patty’s day alongside some Guinness. Saving the recipe to make for company. So much depth of flavor. Much more complex but just as easy as the other recipe I had that I’m throwing out! I used the white wine I had open and it was spot on. I also used dried thyme and omitted the sage.
Kimberly @ The Daring Gourmet says
Thank you, Megan, I’m so thrilled you enjoyed it!
Deb says
Perfect gravy for bangers and mash. In fact, it will pair well with roasts and steaks too! I had exactly one cup of Cabernet left so doubled the recipe. I made the bangers and mash for a pot luck and everyone raved about the gravy. Very easy recipe to make and well worth the time. This one is going in my recipe book!
Kimberly @ The Daring Gourmet says
That’s wonderful, Deb, thank you so much!
Diana says
Yummers! So good. I used some left over prime rib au jus in addition to the beef broth; the flavor is outstanding with the addition of the wine, vinegar and herbs. Really, top notch. I served this with bangers and mash, cabbage and Irish soda bread. Perfect for St. Patty’s.
Kimberly @ The Daring Gourmet says
Thank you, Diana, I’m so glad you enjoyed it!
Marcy says
Hi, Kimberly. This gravy looks amazing and I can’t wait to try it! I always get a little hung up on what a large, medium or small onion mean when it comes to recipes and since it’s THE essential ingredient here, I’m going to ask you – about how many cups of onion, sliced or diced, should I use?
Thank you!
Kimberly @ The Daring Gourmet says
Hi Marcy, I know what you mean :) The good news is that it isn’t remotely an exact science and you really can’t go wrong. But I’d aim for 3 or more cups of diced or 4 or more cups of sliced onions. Happy cooking!
Marcy says
Thank you, Kimberly! I made gravy and it was every bit as delicious as I hoped it would be. It will happily find it’s way into many different meals!
Kimberly @ The Daring Gourmet says
That’s so awesome, Marcy, I’m so glad you enjoyed it, thank you!
Nora says
Hi, I have a question, I want to make this tonight and want to know what red wine do you suggest using? I’ve made awful cooking mistakes by not picking the right kind of alcohol before lol
Kimberly @ The Daring Gourmet says
Hi Nora, you can’t wrong with either a cabernet sauvignon, pinot noir, or merlot. The important thing is to avoid anything labeled as “cooking wine” – it has additives, added salt, and tastes horrible. No need to use an expensive wine as the subtle flavor notes will be lost in the gravy. I usually recommend something middle of the road – not the very cheapest, but a step up from the cheapest. Happy cooking! :)
Susana says
Wow! Such complex flavors! It’s a lot of work and time but well worth it!
Kimberly @ The Daring Gourmet says
I’m so glad your efforts paid off, Susana, thank you!
Katharin says
Used with beef patties, mash & asparagus. Upgraded the whole meal! Delicious!
Kimberly @ The Daring Gourmet says
Thank you, Katharin, I’m so happy you enjoyed it!
Jane Yorke says
I made this vegetarian by using veggie stock and Kitchen Bouquet (a condiment that makes sauces dark) and it was fabulous!!!
Jen says
Just beware that Worchestershire sauce contains fish. :)
Julia says
BEst onion gravy I have ever made – thank you
Kimberly @ The Daring Gourmet says
Thanks so much, Julia! :)