Onion Gravy
why make this recipe
Onion gravy is a comforting and delicious sauce that can elevate many dishes. Whether you want to pour it over mashed potatoes, meatloaf, or even burgers, this gravy adds depth and richness. It is easy to make with just a few ingredients and brings a touch of home-cooked goodness to your meals.
how to make Onion Gravy
Ingredients :
- 6 tablespoons butter
- 2 large yellow onions, cut in half and sliced thin
- ⅛ teaspoon kosher salt
- 2 cups low sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 ½ tablespoons cornstarch
- Kosher salt and black pepper to taste
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
Directions :
- Melt the butter in a large skillet over medium heat.
- Add the sliced onions and kosher salt to the skillet. Stir or turn the onions every few minutes until they become golden brown. If they brown too quickly, lower the heat. If they stick, deglaze the pan with a tablespoon of red wine vinegar, wine, or balsamic vinegar.
- Once the onions are nicely browned and caramelized, stir in the beef broth (save ¼ cup for mixing with cornstarch), Worcestershire sauce, and Dijon mustard. Mix well and bring to a gentle boil.
- In a small bowl, whisk together the reserved beef broth and cornstarch.
- Slowly add the cornstarch mixture to the skillet while whisking to combine. Boil until the gravy thickens.
- Reduce the heat to low and season with salt and pepper to taste. Finally, whisk in the fresh thyme. Serve promptly for the best flavor.
how to serve Onion Gravy
Serve onion gravy warm over your favorite dishes. It goes especially well with mashed potatoes, roast beef, sausages, or even grilled meats. You can also use it as a flavorful topping for French fries or as a dipping sauce.
how to store Onion Gravy
If you have leftover onion gravy, let it cool to room temperature. Then, place it in an airtight container and refrigerate. It will last for about 3 to 4 days in the fridge. To reheat, warm it in a skillet over medium heat, stirring until heated through. You may need to add a splash of broth or water to loosen it up.
tips to make Onion Gravy
- Cooking the onions slowly is key to getting that rich, caramelized flavor. Don’t rush this step.
- Experiment with the herbs! You can use fresh rosemary or parsley for a different flavor.
- If you like your gravy thicker, add a little more cornstarch, but remember to mix it with broth first.
variation
You can make a vegetarian version of onion gravy by substituting the beef broth with vegetable broth. This keeps the delicious onion flavor while making it suitable for those who prefer a meat-free option.
FAQs
Can I use onions other than yellow onions?
Yes, you can use sweet onions, white onions, or even red onions for a different flavor profile. Each type of onion will give a unique taste to the gravy.
Can I freeze onion gravy?
Yes, you can freeze onion gravy. Just let it cool completely, then store it in a freezer-safe container. It will keep for about 2 to 3 months. Thaw it in the fridge before reheating.
What can I pair onion gravy with?
Onion gravy pairs well with roasted meats, mashed potatoes, meat pies, or even served as a dip with crusty bread.
Onion Gravy
Ingredients
Main ingredients
- 6 tablespoons butter
- 2 large yellow onions, cut in half and sliced thin
- ⅛ teaspoon kosher salt
- 2 cups low sodium beef broth Reserve ¼ cup for mixing with cornstarch
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 ½ tablespoons cornstarch
- Kosher salt and black pepper to taste
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
Instructions
Preparation
- Melt the butter in a large skillet over medium heat.
- Add the sliced onions and kosher salt to the skillet. Stir or turn the onions every few minutes until they become golden brown.
- If the onions brown too quickly, lower the heat. If they stick, deglaze the pan with a tablespoon of red wine vinegar, wine, or balsamic vinegar.
Cooking
- Once the onions are nicely browned and caramelized, stir in the beef broth (save ¼ cup for mixing with cornstarch), Worcestershire sauce, and Dijon mustard. Mix well and bring to a gentle boil.
- In a small bowl, whisk together the reserved beef broth and cornstarch.
- Slowly add the cornstarch mixture to the skillet while whisking to combine. Boil until the gravy thickens.
- Reduce the heat to low and season with salt and pepper to taste. Finally, whisk in the fresh thyme. Serve promptly for the best flavor.
