This Easy Onion Gravy recipe is made using simple ingredients most of you will have in your stores at home. Saute the onions until they are wonderfully sweet and caramelized, thicken with flour and then add a rich beef broth, before simmering gently on the stove to thicken. This is the best onion gravy to serve over creamy mashed potatoes!
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It would be fair to say that I love a good homemade gravy, and my caramelized onion gravy is no exception. A look at my website and you will see a variety of gravy recipes on there, as I firmly believe a good gravy can make all the difference to a savory dish.
What I like most about making my own gravy is that you know exactly what I’m are putting in, no need for packets of gravy that contain unnecessary additives and most often too much salt.
To add in extra layers of flavor to make this the best onion gravy, I stir through some dried thyme, onion and garlic powder, and for that extra umami, savory flavor a good splash of Worcestershire sauce. Once you have the gravy assembled it’s just a case of simmering it gently on the stove to allow the flavors to meld together and intensify.
A simple homemade gravy can really elevate a dish, try some of my favorite gravy recipes my Instant Pot Sausage Gravy, Grandma’s Giblet Gravy, Gravy from Drippings, Gravy Without Drippings and my Brown Gravy Recipe.
Ingredients
Here’s what you will need to make the best onion gravy you’ve ever tasted:
- Unsalted butter – if using salted butter, cut back on the salt.
- Yellow onions
- Granulated sugar
- Worcestershire sauce – balances out the sweet onions and adds great savory flavor to the gravy.
- Onion powder
- Garlic powder
- Ground thyme
- All purpose flour
- Beef broth – use good quality as it will make a difference to the finished gravy.
- Salt
- Black pepper
How to make onion gravy
In a large skillet, melt the butter over medium heat. Add the onions and sugar and cook for about 25-30 minutes, until they are soft and caramelized, stirring occasionally.
Stir in the Worcestershire sauce, onion powder, garlic powder, and ground thyme.
Sprinkle the flour over the onions, stirring constantly to avoid lumps, and cook for 1-2 minutes to eliminate the raw flour taste. Your onions will look gummy at this stage.
Gradually add the beef broth, stirring continuously to prevent lumps from forming. Let it simmer for 15-20 minutes or until it reaches your preferred consistency. Stir occasionally during this time.
Season the gravy with salt and black pepper to your taste.
Expert Tips
These tips will help you make the best onion gravy you’ve ever tried.
- Ensure that you cook the flour a little in the onion mixture, before adding the beef broth. Cooking the flour gently for a couple of minutes gets rid of that raw flour flavor.
- The consistency of the gravy can be easily adjusted even after it has finished cooking. If you find that your gravy is too thick, you can gradually add more beef broth until you reach your desired consistency.
- Conversely, if the gravy is too thin, allow it to simmer for a longer period, which will help it reduce and thicken.
- Gravy freezes really well, so double up the recipe. Enjoy some gravy now and freeze the second portion to add to a quick dinner another night.
Flavor variations!
- I’ve used yellow onions as they have a great strong flavor for the gravy, white onion would be a good alternative. Red onions and shallots can also be used, but they do have a milder flavor.
- Garlic and onion powder add extra flavor, but you can add some fresh minced garlic to the onions for the last minute of cooking before adding the flour.
- Add extra layers of flavor with some fresh herbs. Add a sprig of fresh thyme or bay leaves while the gravy is cooking. Just remember to remove the herbs before serving.
- For a lightly spiced gravy, grate in a little fresh nutmeg.
- Add a splash of red wine along with the beef broth.
How to serve onion gravy
This rich and flavorful onion gravy pairs wonderfully with a variety of dishes such as mashed potatoes, try it over my Microwave Mashed Potatoes or my Garlic Mashed Potatoes.
Onion gravy also works really well with roasted meats, try it with my Boneless Roast Beef, Air Fryer Roasted Turkey Legs or Roasted Air Fryer Turkey Breast.
How to store
Make ahead: Gravy is a great make ahead addition to any meal and in fact tastes even better when it has had time to sit as the flavors meld together and intensify.
To refrigerate: Store leftover gravy in an airtight container in the refrigerator for up to 3 days.
To freeze: Once cooked and cooled, place in an airtight container and store in the freezer for up to 3 months. Defrost in the refrigerator and once thawed heat up gently in a pot over the stove.
FAQs
A good homemade onion gravy will comprise sauteed onions, flour to thicken it, beef broth and some additional seasonings and flavorings like salt, black pepper, garlic, sugar, butter.
The easiest way to thicken gravy is to add some all purpose flour to the onions, cooking the raw flour for a couple of minutes, before gradually adding the beef broth and simmering gently. The gravy will reduce and thicken as it cooks.
I don’t recommend adding flour straight into a cooked gravy or it will go lumpy. Instead I suggest cooking the gravy a little longer and reducing and thicken it that way.
If that doesn’t work, and you still want to add extra flour, then mix some into a small amount of cold water to form a smooth paste. Then add that paste to the gravy a little at a time, whisking constantly to avoid any lumps from forming. You can use flour or cornstarch this thicken the gravy this way.
If you have tried this onion gravy recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Onion Gravy
Ingredients
- 6 Tablespoons unsalted butter
- 2 large yellow onions thinly sliced
- 1 teaspoon granulated sugar
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground thyme
- 6 Tablespoons all purpose flour
- 4 cups beef broth
- salt & black pepper to taste
Instructions
- In a large skillet, melt the butter over medium heat. Add the onions and sugar and cook for about 25-30 minutes, until they are soft and caramelized, stirring occasionally.
- Stir in the Worcestershire sauce, onion powder, garlic powder, and ground thyme.
- Sprinkle the flour over the onions, stirring constantly to avoid lumps, and cook for 1-2 minutes to eliminate the raw flour taste. Your onions will look gummy at this stage.
- Gradually add the beef broth, stirring continuously to prevent lumps from forming. Let it simmer for 15-20 minutes or until it reaches your preferred consistency. Stir occasionally during this time.
- Season the gravy with salt and black pepper to your taste.
Notes
- The consistency of the gravy can be easily adjusted even after it has finished cooking. If you find that your gravy is too thick, you can gradually add more beef broth until you reach your desired consistency. Conversely, if the gravy is too thin, allow it to simmer for a longer period, which will help it reduce and thicken.
- This rich and flavorful onion gravy pairs wonderfully with a variety of dishes such as mashed potatoes and roast meats.