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.

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.

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.

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.