Onion Gravy

Wholesome Cove

This rich, savory onion gravy features caramelized onions cooked low and slow until golden and sweet, then transformed into a silky sauce with beef stock and aromatic seasonings. Perfect for drizzling over mashed potatoes, roasts, or any dish that needs a flavorful boost.

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Prep Time 10

Cook Time 30

Total Time 40

Course Sauce

Cuisine American

Servings servings

Calories 95 kcal

Equipment

Large skillet or sauté pan 12-inch works best
Wooden spoon or silicone spatula
Sharp chef's knife
Cutting board
Measuring cups and spoons
Whisk
Small bowl

Ingredients

3 tablespoons unsalted butter 42g
2 large yellow onions about 1 pound or 450g, thinly sliced into half-moons
1 teaspoon sugar 4g
3 tablespoons all-purpose flour 24g
2 cups beef stock 480ml
1 tablespoon Worcestershire sauce 15ml
1 teaspoon Dijon mustard 5g
1 teaspoon dried thyme 1g
1/2 teaspoon onion powder 1.5g
1/2 teaspoon garlic powder 1.5g
1/4 teaspoon black pepper 0.5g
salt to taste

Instructions

Peel onions, slice in half from root to tip, and cut into thin half-moon shapes about 1/4 inch thick. Keep slices uniform for even cooking.
Heat butter in a large skillet over medium heat. Add onions and sugar, stirring to coat. Cook for 20-25 minutes, stirring every 3-4 minutes, until onions are deep golden brown and caramelized.
Reduce heat to low and sprinkle flour over caramelized onions. Stir constantly for 2 minutes to cook the flour and coat all the onions.
Slowly add beef stock 1/2 cup at a time while stirring constantly to prevent lumps. Add Worcestershire sauce, mustard, thyme, onion powder, garlic powder, and black pepper. Stir to combine.
Increase heat to medium-high and bring to a boil. Reduce to medium-low and simmer for 10-12 minutes, stirring occasionally, until gravy thickens and coats the back of a spoon.
Taste and add salt as needed (start with 1/2 teaspoon). Serve immediately or keep warm over low heat.

Notes

Don't rush the onion caramelization - it takes 20-30 minutes. High heat will burn them instead of creating sweet, golden onions.
Use a wide skillet for even caramelization. Onions need space to brown rather than steam.
Add stock gradually while stirring constantly to prevent lumps from forming.
For vegetarian gravy, substitute vegetable stock for beef stock.
For thicker gravy, simmer longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
Store in an airtight container in the refrigerator for 3-4 days. Gravy will thicken as it cools.
Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat over medium-low heat, adding a splash of stock to thin to desired consistency.
For extra richness, stir in 1 tablespoon of cold butter at the end.
Caramelize onions up to 2 days ahead and store in the fridge. Reheat before proceeding with the recipe.

Nutrition

Serving: 1ServingCalories: 95kcalCarbohydrates: 9gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 5IUVitamin C: 4mgCalcium: 2mgIron: 3mg

Keyword beef-gravy, caramelized onion sauce, comfort food, onion gravy