Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 slices thick-cut bacon
- 1 large yellow onion, thinly sliced (about 2 cups)
- 2 cups low-sodium chicken broth, warmed
- 2 tablespoons all-purpose flour
- 1/2 teaspoon freshly ground black pepper (plus more to taste)
- 1/4 teaspoon fine salt (optional, to taste)
- 1 tablespoon unsalted butter (only if needed, see steps)
Do This
- 1. Cook bacon in a skillet over medium heat until crisp; remove bacon and reserve.
- 2. Leave 3 tablespoons bacon drippings in the pan (add 1 tablespoon butter if you have less).
- 3. Add sliced onion and cook on medium-low, stirring often, until deeply caramelized (25–30 minutes).
- 4. Sprinkle flour over onions; cook 1 minute, stirring to coat.
- 5. Slowly whisk in warm broth; simmer 5–8 minutes until thick and glossy.
- 6. Season with black pepper (and salt if needed); stir in crumbled bacon or use as garnish.
- 7. Spoon hot over roasted chicken, biscuits, or mashed potatoes.
Why You’ll Love This Recipe
- Big comfort-food flavor from smoky bacon drippings and sweet, slow-cooked onions.
- One pan, pantry-friendly ingredients, and no fancy equipment required.
- Versatile enough for roasted chicken, biscuits, mashed potatoes, or stuffing.
- Reliable thickness with a simple flour roux and a short simmer.
Grocery List
- Produce: 1 large yellow onion
- Meat: thick-cut bacon
- Dairy: unsalted butter (optional)
- Pantry: low-sodium chicken broth, all-purpose flour, black pepper, fine salt
Full Ingredients
Bacon and onions
- 6 slices thick-cut bacon (about 8 ounces total)
- 1 large yellow onion, halved and thinly sliced (about 2 cups)
Roux and gravy
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth, warmed (warm broth blends smoother and thickens faster)
- 1/2 teaspoon freshly ground black pepper (plus more to taste)
Seasoning and finishing
- 1/4 teaspoon fine salt, optional and to taste (bacon and broth can be salty)
- 1 tablespoon unsalted butter, only if needed (use if you end up with less than 3 tablespoons drippings)
- 2 slices bacon, crumbled, optional (stir in at the end or sprinkle on top for extra texture)
Step-by-Step Instructions
Step 1: Render the bacon and save the drippings
Set a large skillet (10–12 inch) over medium heat. Add the bacon in a single layer. Cook, turning occasionally, until the fat is rendered and the bacon is deeply golden and crisp, about 8–12 minutes (thick-cut bacon can take a little longer).
Transfer the bacon to a paper towel–lined plate. Carefully pour the drippings into a heatproof measuring cup. You’ll use the drippings to build the gravy.
Step 2: Measure the fat and get the pan ready
Return 3 tablespoons of bacon drippings to the skillet. If you have less than 3 tablespoons, add enough unsalted butter to bring the total fat up to 3 tablespoons. This amount is important for the flour to thicken the gravy properly.
Reduce the heat to medium-low.
Step 3: Caramelize the onions until deep golden-brown
Add the sliced onions to the skillet and stir to coat in the drippings. Cook on medium-low, stirring every few minutes and scraping up any browned bits, until the onions are soft, jammy, and deeply caramelized, about 25–30 minutes.
If the onions start to stick or brown too quickly, lower the heat slightly. (Slow caramelization builds sweetness and gives the gravy its signature depth.)
Step 4: Make a quick roux right in the pan
Sprinkle the 2 tablespoons flour evenly over the onions. Stir continuously until the flour disappears into the fat and coats the onions, about 1 minute. You’re cooking out the raw flour taste while keeping the roux light enough for a classic brown gravy color.
Step 5: Whisk in broth and smooth out the gravy
While stirring (a whisk is ideal, but a wooden spoon works too), slowly pour in the warm chicken broth, starting with a small splash to loosen the roux and prevent lumps. Once smooth, add the remaining broth in a steady stream, whisking until the gravy is cohesive.
Bring the gravy to a gentle simmer over medium heat.
Step 6: Simmer to thicken and season with black pepper
Simmer, stirring often, until the gravy thickens enough to coat the back of a spoon, about 5–8 minutes. Remove from the heat and stir in the 1/2 teaspoon black pepper.
Taste and add salt only if needed. (Between bacon drippings and broth, you may not need any.)
Step 7: Add bacon (optional) and serve hot
For a bacon-onion gravy with a little texture, crumble 2 slices of the cooked bacon and stir it into the gravy right before serving. Or keep the bacon as a garnish on top of mashed potatoes, biscuits, or roasted chicken.
Serve immediately, while hot and glossy. If the gravy sits and thickens, stir in 1–2 tablespoons warm broth to loosen it.
Pro Tips
- Warm the broth: Cold broth can seize the roux and make lump removal harder. Warm broth blends in smoothly.
- Control the onion caramelization: Medium-low heat and patience give you sweetness. If the pan looks dry, don’t add water; just lower the heat and stir more often.
- Adjust thickness to match your use: For biscuits, keep it a little thicker; for roasted chicken, thin slightly with extra broth for easy spooning.
- For ultra-smooth gravy: After simmering, whisk vigorously for 20–30 seconds, or strain through a fine-mesh sieve (you’ll lose onion texture but gain a silky finish).
- Watch the salt: Always taste at the end. Different bacons and broths vary a lot in saltiness.
Variations
- Extra peppery “black pepper gravy” style: Increase black pepper to 1 teaspoon total and add it in two stages (half during simmering, half at the end).
- Deeper roast flavor: Replace 1/2 cup of the chicken broth with 1/2 cup beef broth for a darker, more robust gravy.
- Herby roast-chicken gravy: Add 1/2 teaspoon chopped fresh thyme (or 1/4 teaspoon dried) during the last 2 minutes of simmering.
Storage & Make-Ahead
Cool gravy to room temperature (within 2 hours), then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in a saucepan over low to medium-low heat, whisking often. Add 1–4 tablespoons broth as needed to restore a spoonable consistency.
For make-ahead: caramelize the onions up to 3 days in advance and refrigerate. When ready, rewarm onions in the skillet with the drippings, then proceed with the flour and broth.
Nutrition (per serving)
Approximate (based on 6 servings): 120 calories, 10 g fat, 6 g carbohydrates, 2 g protein, 1 g fiber, 420 mg sodium. Values vary by bacon and broth brand.
