Onion gravy is a classic sauce that is perfect for enhancing the flavor of a wide range of dishes, from roast beef to mashed potatoes. Its rich, savory flavor is both comforting and satisfying, making it an ideal addition to any meal. In this blog, we will dive into the world of onion gravy and explore everything you need to know about making it at home.
Growing up, onion gravy was a staple in my household. My mother would always make it to accompany our Sunday roast, and I would always look forward to pouring it over my mashed potatoes. As I got older and started cooking for myself, I realized how easy it was to make and how versatile it could be. I began experimenting with different spices and seasonings to create my own unique spin on the classic recipe. Now, onion gravy is a regular fixture on my dinner table, and I love sharing my recipe with friends and family.
To make onion gravy, you will need:
- 2 large onions, thinly sliced
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 2 cups of beef broth
- Salt and pepper, to taste
How to Make Onion Gravy
- Begin by melting the butter in a large skillet over medium heat.
- Add the sliced onions to the skillet and cook for 10-15 minutes, or until they are soft and caramelized.
- Sprinkle the flour over the onions and stir well to combine.
- Gradually pour in the beef broth, stirring constantly to prevent lumps from forming.
- Bring the mixture to a simmer and cook for 10-15 minutes, or until the gravy has thickened to your desired consistency.
- Season with salt and pepper to taste.
How to Store Onion Gravy
If you have leftover onion gravy, you can store it in an airtight container in the refrigerator for up to three days. Make sure the gravy has cooled to room temperature before placing it in the container.
How to Reheat Onion Gravy
To reheat onion gravy, simply transfer it to a small saucepan and warm it over medium heat, stirring occasionally, until it is heated through. You can also reheat it in the microwave, stirring every 30 seconds until it is warmed to your liking.
Tips to Make Onion Gravy More Delicious
- Use a mix of different onions for a more complex flavor profile.
- Add a splash of red wine or balsamic vinegar for a tangy twist.
- Stir in a teaspoon of Dijon mustard or horseradish for a spicy kick.
- Use vegetable or chicken broth instead of beef broth for a vegetarian or lighter version.
Can I freeze onion gravy?
Yes, onion gravy can be frozen for up to three months. Make sure it is completely cooled before transferring it to a freezer-safe container. Thaw it in the refrigerator overnight before reheating.
Can I use cornstarch instead of flour to thicken the gravy?
Yes, you can use cornstarch as a substitute for flour. However, the ratio will be different, and you will need to mix it with cold water before adding it to the gravy.
Can I make onion gravy without butter?
Yes, you can use oil instead of butter if you prefer. Just make sure to use an oil with a high smoke point.
Can I make onion gravy without beef broth?
Yes, you can use vegetable or chicken broth instead of beef broth. However, keep in mind that this will alter the flavor of the gravy.
Can I make onion gravy ahead of time?
Yes, you can make onion gravy ahead of time and store it in the refrigerator or freezer until ready to use.
Can I add other seasonings or spices to the gravy?
Yes, feel free to experiment with different spices and seasonings to customize the flavor of your onion gravy. Some popular additions include garlic, thyme, and rosemary.
Can I use caramelized onions instead of sautéed onions for onion gravy?
Yes, caramelized onions can be used in place of sautéed onions for onion gravy. Keep in mind that caramelized onions take longer to cook and will result in a sweeter flavor.
Onion gravy is a simple yet delicious addition to any meal. With just a few ingredients and a little bit of time, you can create a flavorful and versatile sauce that will take your dishes to the next level. Whether you're serving it with a Sunday roast or drizzling it over mashed potatoes, onion gravy is a classic sauce that never disappoints.
- 4 Tablespoons butter
- 2 large yellow onions
- 2 cups beef broth
- 1 beef bouillon cube, or 1 teaspoon better than bouillon
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon ground sage
- ½ teaspoon garlic powder
- 3 Tablespoons cold water + 3 tablespoons corn starch
- 1 Tablespoon cold unsalted butter
- Slice the onions to about ½ inch thick, try to make them the same size so they cook evenly.
- Melt 4 TBS butter in a pot over medium heat and add the sliced onions. Cover partially and let them simmer, soften, and reduce for about 25 minutes. Stir every few minutes and reduce heat if they start cooking too quickly.
- Meanwhile, whisk the cornstarch and COLD water together until well-combined. Add the seasonings and beef broth and stir to combine. Store in the fridge until ready for use.
- Once the onions are reduced, whisk the cornstarch/broth/seasonings once more, then add them to the pot. (If the cornstarch has settled to the bottom, a silicone spatula can be used to lift it up.)
- Use the liquid to “clean” the bottom of the pot from the onions. This gives the gravy more flavor. Add the beef bouillon cube.
- Bring to a boil, then reduce to a simmer. Continue to simmer until desired thickness is obtained.
- Optional: Remove from heat and melt 1 Tablespoon cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.
- For added richness and flavor, add ⅓ cup dry red wine along with the butter and onions. It will reduce almost completely during the cooking process but will add color and flavor to the onions. Cabernet Sauvignon and Merlot are good choices. The wine doesn't have to be expensive but it should be something that you would want to drink.
- For a sweeter flavor, caramelize the onions for 40-45 minutes instead of 25.
- To incorporate mushrooms, I recommend sautéing them in a pan separately until golden brown and stirring them into the gravy at the end. This will give them the best flavor and texture.
- 1 cup beef broth + 1 cup chicken broth is another great combination that you can use instead of all beef broth.