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!
Great recipe! Would it work with chicken broth to go with our Christmas turkey?
Absolutely, Kirstine. Happy cooking!
This is without a doubt the best recipe ive seen so far …dying to try it:-) Just a quick question ….Am able to substitute the butter with margarine? (I dont like butter!)
Hi Janice, yes you can. Happy cooking and please let us know what you think!
Found this recipe by chance and wow best onion gravy ever!!!
Woohoo, thank you so much, Deborah!
I thought my own recipe for onion gravy was good but this beats it hands down! Full of flavour and goes with so many things.
Well done, it’s seriously good!
Thank you so much, Debra! :)
This sounds a great recipe. My query is, I am serving a harvest supper for up to 80 guests and dont get the meat juices until the evening of the supper, its cooked by our local butcher. Can I prepare the rest of the recipe ahead and add the beef stock/cooking juices as a last action?
Hi David, you mean prepare the recipe up to the middle of Step 1 where it says to “add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes”? Then stop at that point, refrigerate, and then add the beef stock/juices to the onion mixture later and proceed from there as the recipe directs? Yes, I think that should be fine. Good luck with your harvest supper, I hope it’s a big success!
If you are putting this on pork dishes, try cutting the sugar back and stir in a couple of teaspoons of marmalade for a tangy bite.
Yeah this one is now a staple in our house. My husband and son won’t even let me try a different recipe for onion gravy. (We make an Americanized bangers and mash- homemade whipped potatoes,italian sausage and this gravy. It’s a favorite!!) Thank you SO much!
Wonderful! Thank you so much, Jenn!
It truly is a deliciously good onion gravy! I am Dutch and always wanted to know how to make it but this is more then just onion gravy, it is the ultimate and so says my English husband.
I’m thrilled to hear that, Anja, thank you so much! :)
Excellent, this takes some time and work but so worth it!
My Mom was Prussian and the best home cook I knew. She used to make this gravy whenever she pan fried steaks for dinner in her electric pan. Just looking at the picture gave me the warm fuzzies as I miss my mom. She passed in 2019. This is really the King of gravies. Thank you 😊
Thank you, Kelly. My dad passed away in 2019 as well. Hugs to you.
Can you freeze any leftover gravy, as i, on my own but i love onion gravy.
Hi Dot, yes you can but you’ll likely need to re-thicken it with some more cornstarch when you reheat it as the cornstarch breaks down when the sauce is thawed.
Hi, I’m cooking the gravy now, and there’s butter mentioned twice, but listed in the ingredients once. I sure hope I did this right. Smells yummy so far.
First and last ingredients listed.
This was so excellent. As an Anglophile who can go to the UK yet, I seriously missed pub food, and this was perfect with bangers and mash. Easy to make vegan, if you or your guests are so inclined. My question is whether or not it freezes well, so I can make enough to always have on hand. Thanks again! You’re a genius.
Thanks so much, Virginia! Yes, you can freeze it, but it may separate and require you to re-thicken it.
As a Brit with a husband who demanded the best onion gravy for our dinner of bangers and mash I searched the web and came to this. It’s off the charts! Thanks so much for such a clear and DELICIOUS recipe! It’s printed and saved as an ultimate go-to
That’s a terrific compliment, Simon, thank you very much! :)
WOOOOOOW. Thank you SO MUCH, this is life-changing.