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!
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 ;)
I’m so glad you enjoyed it, Katy, thank you! :)
I don’t have any red wine can I omit it ? I’d there something else I could use?
Hi Claire, you can substitute more broth in its place.
Top gravy. I admit to adding a little Soy sauce and some Damson jam but I am just playing. Well Done
Thanks so much, John, I’m happy you enjoyed it!
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!🤗
I’m absolutely thrilled to hear that, Lisa, thank you so much!
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.
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! :)
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!
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.
Delicious! Great onion based gravy recipe. Very well balanced and super savory. Bangers, mash and this gravy! What a winner
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.
Thank you, Megan, I’m so thrilled you enjoyed it!
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!
That’s wonderful, Deb, thank you so much!
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.
Thank you, Diana, I’m so glad you enjoyed it!
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!
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!
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!
That’s so awesome, Marcy, I’m so glad you enjoyed it, thank you!
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
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! :)
Wow! Such complex flavors! It’s a lot of work and time but well worth it!
I’m so glad your efforts paid off, Susana, thank you!
Used with beef patties, mash & asparagus. Upgraded the whole meal! Delicious!
Thank you, Katharin, I’m so happy you enjoyed it!
I made this vegetarian by using veggie stock and Kitchen Bouquet (a condiment that makes sauces dark) and it was fabulous!!!
Just beware that Worchestershire sauce contains fish. :)
BEst onion gravy I have ever made – thank you
Thanks so much, Julia! :)