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.

Ingredients

Scale

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)

Instructions

Slice Onions: Slice the onions into about ½ inch thick slices, ensuring all are roughly the same size for even cooking.
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.
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.
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.
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.
Simmer and Thicken: Bring the mixture to a boil, then reduce to a simmer and cook until the gravy reaches your desired thickness.
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