This deliciously easy Onion gravy is made with slow-cooked sweet caramelized onions, a touch of mustard, and fresh thyme. It is delicious over mashed potatoes, pan-fried chicken, hamburger patties, Yorkshire Pudding, or bangers and mash.
If you love onions, this is a must-try. If I fixed it, my hubby would eat it every night. This quick and easy gray will elevate your next meal. If you like gravy recipes, try white gravy, sausage gravy, or beef tips and gravy.
Onion Gravy Ingredients
For this recipe, you need butter, onions, salt, beef broth or vegetable (for the vegetarian version), Worcestershire Sauce, Dijon mustard, cornstarch, freshly ground black pepper, and fresh herbs such as thyme, sage, parsley, rosemary, or chives.
How To Make Onion Gravy
First, melt the butter in a large skillet over medium heat. Then add the onions and a couple of pinches of salt. Turn or stir the onions every few minutes until they reach a nice golden brown color. If the onions are browning too fast, reduce the heat a bit, and if they stick to the bottom of the pan, deglaze them with a tablespoon of red wine vinegar or balsamic vinegar.
Once the onions are browned and caramelized, stir in the beef broth (reserving 1/4 cup to mix with the cornstarch), Worcestershire Sauce, and Dijon mustard. Stir to combine and bring to a low boil. In a small bowl, whisk together the reserved beef broth and cornstarch. Slowly add the cornstarch mixture to the gravy, whisking to combine. Boil just until thickened. Reduce heat to low and season with salt and pepper to taste. Whisk in the fresh thyme. For best results, serve promptly.
Beth’s Tips for Perfect Onion Gravy
- Caramelizing onions is not difficult, but it can be time-consuming, so plan appropriately. It can take up to 45 minutes. Of course, there are different degrees of caramelization, and for this particular gravy, you don’t have to go the whole enchilada.
- Slice those onions thin. They will be so much easier to caramelize if they are thin.
- Stir the onions, but not too frequently, as they must have some surface time with the hot skillet to caramelize.
- For vegetarian gravy, use vegetable broth.
- Other fresh herbs include sage, parsley, rosemary, and chives.
Ways to Serve Onion Gravy
Spoon it over mashed potatoes, rice, and egg noodles. You can also use it in your favorite Salisbury steak recipe, pork schnitzel recipe, poutine recipe, or bangers and mash recipe. Serve it with meatballs, meatloaf, chicken fried steak, or pan-fried pork chops.
Frequently Asked Questions
You can make this gravy up to 3 days in advance and store it in the fridge in an airtight container. Reheat it in the microwave at reduced power or on the stovetop over low heat.
You can freeze it in a freezer zipper bag or container for up to 3 months. However, keep in mind that sometimes cornstarch gravy thins after being frozen.
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 1 teaspoon dried thyme
Instructions
- Melt the butter in a large skillet over medium heat. Add the onions and salt. Turn or stir the onions every few minutes until they reach a nice golden brown color. If the onions are browning too fast reduce the heat a bit and if they stick to the bottom of the pan deglaze them with a tablespoon of red wine vinegar, wine, or balsamic vinegar.
- Once the onions are browned and caramelized stir in the beef broth (reserving 1/4 cup to mix with the cornstarch), Worcestershire Sauce, and Dijon mustard. Stir to combine and bring to a low boil.
- In a small bowl whisk together the reserved beef broth and cornstarch. Slowly add the cornstarch mixture to the gravy whisking to combine. Boil just until thickened.
- Reduce heat to low and season with salt and pepper to taste. Whisk in the the fresh thyme. For best results serve promptly.
Notes
- Caramelizing onions is not difficult, but it can be time-consuming, so plan appropriately. It can take up to 45 minutes. Of course, there are different degrees of caramelization, and for this particular gravy, you don’t have to go the whole enchilada.
- Slice those onions thin. They will be so much easier to caramelize if they are thin.
- Stir the onions, but not too frequently, as they must have some surface time with the hot skillet to caramelize.
- For vegetarian gravy, use vegetable broth.
- Other fresh herbs include sage, parsley, rosemary, and chives.
Nutrition
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Karey
The onion gravy was so yummy and easy to make. I served it with pan-fried chicken with mashed potatoes. It was a delicious meal!
Beth Pierce
That sounds amazing, Karey!
Melissa
I pinned this recipe as I love homemade gravies versus store bought. This looks incredible and I love inion gravy!
Tanya Kingman
I appreciate the detailed instructions on achieving that perfect golden brown color for the onions and the tip for deglazing with vinegar if needed. Can’t wait to try this rich and aromatic gravy with my favorite dishes. Thanks for sharing the recipe and making it so accessible!
Beth Pierce
The pleasure is all mine!