BEST Onion Gravy

Kimberly Killebrew

The BEST onion gravy made from scratch!

4.95 from 210 votes

Prep Time 5

Cook Time 1 5

Total Time 1 10

Course condiment, Sauce

Cuisine American, British, European

Servings

Calories 82 kcal

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

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.

Keyword Onion Gravy

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