Onion Gravy Recipe

Introduction

Onion gravy is a rich, flavorful sauce perfect for elevating roasted meats, mashed potatoes, and hearty dishes. This recipe transforms simple yellow onions into a savory, silky gravy that’s easy to make and comforting to enjoy.

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 about ½ inch thick, keeping 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 gently for about 25 minutes, stirring every few minutes. Lower the heat if the onions start browning too fast, allowing them to soften and reduce slowly.
3. Step 3: While the onions cook, whisk the cornstarch with cold water until smooth. Add Worcestershire sauce, onion powder, dried thyme, ground sage, garlic powder, and beef broth. Stir well and keep this mixture chilled until ready to use.
4. Step 4: When the onions have reduced, whisk the cornstarch mixture again to recombine any settled starch, then pour it into the pot. Use the liquid to scrape the bottom of the pot and lift any flavorful browned bits from the onions.
5. Step 5: Add the beef bouillon cube to the pot, bring the mixture to a boil, then reduce to a simmer. Let it cook until the gravy thickens to your liking.
6. Step 6: For a velvety finish, remove the pot from heat and swirl in 1 tablespoon of cold unsalted butter, a technique known as “monter au beurre.” Serve warm.

Tips & Variations

• For a vegetarian version, substitute beef broth and bouillon with vegetable broth and vegetable bouillon cubes.
• Caramelize the onions longer if you prefer a sweeter, deeper flavor in your gravy.
• Adding a splash of red wine or balsamic vinegar can enhance the complexity of the sauce.
• Use a wooden spoon to gently scrape the pot bottom to avoid scratching your cookware.

Storage

Store leftover onion gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, stirring occasionally. If the gravy thickens too much when chilled, add a splash of broth or water to loosen it during 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 up to two days in advance and stored in the refrigerator. Reheat slowly on the stove before serving.

What can I use if I don’t have cornstarch?

You can substitute cornstarch with all-purpose flour in equal amounts, but be sure to cook the gravy a little longer to remove the raw flour taste and achieve the right thickness.

Onion Gravy Recipe

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★★★★★

5 from 693 reviews

This rich and savory onion gravy recipe features slowly simmered yellow onions in butter, combined with flavorful beef broth and a blend of aromatic seasonings. Perfect as a classic accompaniment to meats, mashed potatoes, or roasted vegetables, this gravy delivers comfort and depth with an easy stovetop preparation.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Sauce/Gravy
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 tablespoons butter
• 2 large yellow onions (sliced about ½ inch thick)
• 2 cups beef broth
• 1 beef bouillon cube

Seasonings

• 1 ½ teaspoons Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon ground sage
• ½ teaspoon garlic powder

Thickening Agent

• 3 tablespoons corn starch
• 3 tablespoons cold water

Finishing Butter

• 1 tablespoon cold unsalted butter (optional)

Instructions

1. Prepare the Onions: Slice the onions into approximately ½ inch thick pieces, ensuring they are similarly sized for even cooking.
2. Sauté Onions: Melt 4 tablespoons of butter in a pot over medium heat. Add the sliced onions, cover the pot partially, and let them simmer gently, stirring every few minutes. Continue to cook and soften the onions for about 25 minutes, reducing heat if they begin to brown too quickly.
3. Mix Cornstarch Slurry: While the onions cook, whisk together the cornstarch and cold water until smooth. Add Worcestershire sauce, onion powder, dried thyme, ground sage, garlic powder, and beef broth to this mixture, stirring thoroughly. Refrigerate this mixture until ready to add to the onions.
4. Add Thickening Mixture: Once onions have softened and reduced, whisk the cornstarch-broth mixture again as the cornstarch may settle. Add it to the pot with the onions, using a spatula to lift any settled cornstarch off the bottom of the container.
5. Deglaze and Add Bouillon: Use the liquid to deglaze the pot’s bottom, scraping to lift any caramelized onion bits to enhance flavor. Add the beef bouillon cube into the pot.
6. Simmer Gravy: Bring the mixture to a boil, then reduce heat to a simmer. Continue cooking until the gravy reaches your desired thickness, stirring occasionally to prevent sticking.
7. Finish with Butter (Optional): Remove the pot from heat and stir in 1 tablespoon of cold unsalted butter to create a smooth and velvety texture, a classic chef’s technique called monter au beurre.

Notes

• For a vegetarian version, substitute beef broth and bouillon cube with vegetable alternatives.
• Adjust the thickness by varying the amount of corn starch slurry used.
• Keeping the water cold before mixing with cornstarch helps prevent lumps.
• Use a non-stick pot or heavy-bottomed pan to avoid burning the onions.
• Stir regularly when simmering onions to ensure even cooking and prevent burning.

Keywords: onion gravy, beef gravy, stovetop gravy, comfort food, savory sauce, side dish, onion sauce