Easy Onion Gravy Recipe

Yields: 4-6 servings
Prep time: 5 minutes
Cook time: 20-25 minutes

Ingredients

  • 3 tablespoons butter (or 2 tablespoons butter + 1 tablespoon olive oil for a richer flavor)
  • 2 large onions, thinly sliced
  • 1 teaspoon sugar (optional, helps caramelization)
  • 3 tablespoons all-purpose flour
  • 2 ½ cups beef broth (or vegetable broth)
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dried thyme (or 1 sprig fresh thyme)
  • Salt and freshly ground black pepper to taste

Instructions

  • Melt the butter: Heat the butter (or butter and oil combination) in a medium saucepan over medium heat.
  • Cook the onions: Add the sliced onions and sugar (if using) to the pan. Cook, stirring frequently, until the onions are softened and deeply golden brown, about 15-20 minutes. Be patient to get the lovely caramelized flavor.
  • Make the roux: Add the flour to the onions and stir constantly for about 1 minute. The flour will coat the onions and cook slightly.
  • Whisk in the broth: Gradually whisk in the beef broth, adding a splash at a time at first, to avoid lumps. Continue whisking until you have a smooth mixture.
  • Season and simmer: Add the Worcestershire sauce, thyme, salt, and pepper. Then bring the gravy to a gentle boil. Reduce the heat and simmer for 5-10 minutes, or until thickened to your preference. Remove the sprig of thyme if you used it.
  • Adjust and serve: Taste the gravy and adjust the seasonings as needed. For extra richness, you can whisk in a tablespoon of cold butter at the end. Serve immediately over mashed potatoes, meat, or your favorite side dish!

Tips:

  • Onions matter: Yellow onions are classic, but sweet onions work beautifully as well.
  • Flavor variations: Experiment with adding a splash of red wine or balsamic vinegar during the cooking process.
  • Make it vegetarian: Use vegetable broth instead of beef broth.
  • Smooth it out: If you prefer a silky smooth gravy, use an immersion blender or regular blender to puree it before serving.

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *