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Onion Gravy

No meat or drippings required for this tasty gravy.

Onion Gravy

A great meal is often not just down to the main dishes, but all the sides and little extras that bring flavor and zest to the table. For instance I could eat mashed potatoes any day of the week I love them so much. But, give me a good gravy to top them with and you’ve got something that’s in a whole other league.

This onion gravy doesn’t rely on meat or drippings, but yields the most flavorful sauce. All it takes is a couple of onions, some time, and a little know how.

Onion Gravy

To start with slice up 2 large onions. You can also use 2 small onions if you want a gravy with more liquid and fewer “bits” in it. You need to let them caramelize in a hot skillet until they begin to change color. The time it takes to accomplish this can vary depending on your stove and your pan, but it doesn’t happen quickly, so don’t try to rush it. You know what they say, “good things come to those who wait.”

Once your onions have developed color then add in your other gravy ingredients: the broth and seasonings. You can use whatever type of broth you like for this recipe so if you’re keeping it vegetarian you can use vegetable broth. The gravy will still turn out the right color thanks to the caramelized onions and the Worcestershire sauce.

Onion Gravy

To thicken the gravy we’re using a bit of cornstarch mixed with some reserved stock. Stir this into the gravy. Then take it off the heat and allow it to cool for 5 minutes. This is the secret to a good gravy since that cooling time allows for it to thicken just enough.

You can use this tasty gravy over potatoes, on Yorkshire puddings, on meatloaf, on toad in the hole, or just about any other savory dish you like.

Onion Gravy

The flavor is herbed, slightly sweet, and goes with so many dishes. This gravy is a bit too chunky to pour, so it’s best served with a ladle or gravy spoon for generous helpings of this yummy sauce.

Serves 6-8

15m prep time

22m cook time

111 calories

Rated 4 out of 5
Rated by 2 reviewers

Allergens: Milk, Corn

  • 6 tablespoons butter
  • 2 large yellow onions cut in half and sliced thin
  • salt and black pepper to taste
  • 2 cups beef or vegetable broth, divided
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon onion powder
  • 2 tablespoons cornstarch
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
  1. Melt butter in large skillet over medium heat. Add onions and cook for 15 minutes or until developing lots of brown color. Add salt and pepper and deglaze with 1/4 cup broth, scraping the bottom of pan for more flavor.
  2. Add 1 cup more broth, Worcestershire sauce, mustard, and onion powder to pan. Simmer for 3 minutes.
  3. Whisk together remaining broth with cornstarch in small bowl until no lumps remain. Slowly add to rest of ingredients in pan, stirring well the whole time. Remove from heat and allow to stand for 5 minutes to thicken.

Recipe adapted from Small Town Woman.

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