Onion Gravy Recipe

Introduction

Onion gravy is a rich, flavorful sauce that perfectly complements roasted meats, mashed potatoes, and hearty dishes. This recipe uses slowly caramelized onions and a blend of seasonings to create a deep, comforting flavor that’s easy to make at home.

Ingredients

• 4 tablespoons butter
• 2 large yellow onions
• 2 cups beef broth
• 1 beef bouillon cube
• 1 ½ teaspoons Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon ground sage
• ½ teaspoon garlic powder
• 3 tablespoons corn starch
• 3 tablespoons cold water
• 1 tablespoon cold unsalted butter

Instructions

1. Step 1: Slice the onions to about ½ inch thick, trying to keep the slices uniform to ensure even cooking.
2. Step 2: Melt 4 tablespoons of butter in a pot over medium heat. Add the sliced onions, cover partially, and let them simmer for about 25 minutes until softened and reduced. Stir every few minutes, lowering the heat if the onions begin to cook too quickly.
3. Step 3: While the onions cook, whisk the cornstarch and cold water together until smooth. Stir in the Worcestershire sauce, onion powder, dried thyme, ground sage, garlic powder, and beef broth. Refrigerate this mixture until needed.
4. Step 4: When the onions are ready, whisk the cornstarch and broth mixture again to recombine any settled starch, then pour it into the pot with the onions. Use a spatula to lift any cornstarch settled at the bottom.
5. Step 5: Pour the liquid around the onions to “clean” the bottom of the pot, enhancing the gravy’s flavor. Add the beef bouillon cube.
6. Step 6: Bring the mixture to a boil, then reduce to a simmer. Let it simmer until the gravy reaches your desired thickness.
7. Step 7: Optional: Remove from heat and stir in 1 tablespoon of cold unsalted butter to finish the gravy with a silky, velvety texture (a technique called monter au beurre).

Tips & Variations

• For a vegetarian version, use vegetable broth and omit the bouillon cube or substitute with a vegetarian alternative.
• Caramelizing the onions longer brings out more sweetness and depth of flavor in the gravy.
• Use fresh herbs like thyme or sage instead of dried for a brighter herbal note.
• To make the gravy gluten-free, substitute cornstarch with an equal amount of arrowroot powder or potato starch.

Storage

Store leftover onion gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the gravy from separating. If it thickens too much during storage, add a splash of broth or water to loosen the consistency while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make onion gravy ahead of time?

Yes, onion gravy can be made a day in advance and stored in the refrigerator. Reheat it gently before serving, adding broth if needed to adjust thickness.

Can I use different onions?

Yellow onions work best for their balance of sweetness and sharpness, but you can use white or sweet onions. Avoid red onions, as they may change the color and taste of the gravy.

Onion Gravy Recipe

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★★★★★

4.6 from 78 reviews

• Author: Jake
• Total Time: 40 minutes
• Yield: Approximately 2 cups 1x

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Description

This rich and flavorful Onion Gravy recipe features sweet, slowly simmered onions combined with savory beef broth and aromatic herbs, thickened with a smooth cornstarch slurry. Perfect as a classic accompaniment to roasts, mashed potatoes, and hearty dishes, this gravy delivers velvety texture and deep umami notes, enhanced by a finishing knob of butter for a luscious, silky finish.

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Ingredients

Scale 1x2x3x

Onions and Butter

• 4 tablespoons butter
• 2 large yellow onions

Broth and Seasonings

• 2 cups beef broth
• 1 beef bouillon cube
• 1 ½ teaspoons Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon ground sage
• ½ teaspoon garlic powder

Thickening and Finishing

• 3 tablespoons corn starch
• 3 tablespoons cold water
• 1 tablespoon cold unsalted butter (for finishing)

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Instructions

1. Slice Onions: Slice the onions into about ½ inch thick slices, ensuring all are roughly the same size for even cooking.
2. Sauté Onions: Melt 4 tablespoons butter in a pot over medium heat, add the sliced onions, cover partially, and simmer for about 25 minutes until the onions soften and reduce, stirring every few minutes and adjusting heat as needed to prevent burning.
3. Prepare Cornstarch Mixture: Whisk together cornstarch and cold water until smooth. Add Worcestershire sauce, onion powder, dried thyme, ground sage, garlic powder, and beef broth, stirring well. Refrigerate until ready to use.
4. Add Cornstarch Mixture to Onions: Once the onions have reduced, whisk the slurry again to recombine and add it into the pot with the onions, using a spatula to lift any settled starch from the bottom.
5. Deglaze and Add Bouillon: Use the liquid to scrape up browned bits from the pot for extra flavor, then add the beef bouillon cube and stir.
6. Simmer and Thicken: Bring the mixture to a boil, then reduce to a simmer and cook until the gravy reaches your desired thickness.
7. Finish with Butter: Remove from heat and stir in 1 tablespoon cold unsalted butter to create a smooth, velvety finish, a classic chef technique called monter au beurre.

Notes

• For best results, slice onions evenly to ensure uniform cooking.
• Stir frequently to prevent onions from sticking or burning.
• The cornstarch slurry must be cold to avoid lumps in the gravy.
• The finishing butter adds shine and richness – do not skip it.
• This gravy pairs wonderfully with roasted meats, mashed potatoes, and Yorkshire pudding.
• Can be made vegetarian by substituting vegetable broth and omitting the bouillon cube.
• Use low-sodium beef broth if monitoring salt intake.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: British

Keywords: onion gravy, beef gravy, savory sauce, stovetop gravy, gravy recipe, onion sauce, classic gravy