Okay, friends, buckle up because I’m about to share something truly special. It’s not fancy, it’s not trendy, but it’s pure, unadulterated comfort food: my grandma’s legendary onion gravy recipe. Think of it like the cozy sweater of sauces – warm, familiar, and always there to Make you feel better. You know how everyone raves about a perfectly executed béchamel? Well, this onion gravy recipe is its soulful, down-to-earth cousin. The kind that doesn’t need a fancy name to impress you. It just *is* amazing. I swear, the aroma alone will transport you back to simpler times. My grandma always made this, and I’ve tweaked it ever so slightly over the years to make it even more perfect. Seriously, I could eat this stuff by the spoonful!
What is onion gravy?
Alright, let’s break it down. Onion gravy isn’t just any old sauce; it’s a deeply flavorful concoction made by slowly caramelizing onions until they’re sweet, jammy, and melt-in-your-mouth tender. Think of it as onion jam’s savory sibling. It’s essentially a roux-based gravy, but instead of just using stock, you infuse it with the incredible depth of flavor that only perfectly caramelized onions can provide. The result? A rich, dark, and intensely savory gravy that elevates everything it touches. It’s one of those dishes that proves simple ingredients, treated with a little love and patience, can create something truly extraordinary. This onion gravy recipe is my personal favorite!
Why you’ll love this recipe?
Okay, where do I even begin? First and foremost, the flavor is absolutely incredible. The slow caramelization process brings out the natural sweetness of the onions, creating a depth of flavor that you just can’t achieve any other way. It’s savory, slightly sweet, and utterly addictive. I’ve honestly tried other gravy recipes, but this one always wins, hands down.
The best part? It’s deceptively simple. Don’t let the “caramelizing onions” part intimidate you. While it does require a bit of patience, it’s mostly hands-off cooking. Once the onions are in the pan, you just need to keep an eye on them and stir occasionally. Trust me, it’s easier than making scrambled eggs.
And, let’s be real, this recipe is incredibly budget-friendly. Onions are one of the most affordable vegetables out there, and the other ingredients are pantry staples that you probably already have on hand. So, you can create a restaurant-quality gravy without breaking the bank.
What I love most about this onion gravy recipe is its versatility. You can slather it on Mashed Potatoes, drizzle it over roasted meats, or even use it as a base for other sauces and stews. The possibilities are endless! It’s my go-to recipe whenever I need a comforting and flavorful sauce that will impress everyone at the table. This onion gravy recipe is a keeper, trust me!
How do I make onion gravy?
Quick Overview
Making this onion gravy recipe is easier than you think! It all starts with slowly caramelizing a mountain of onions until they’re soft, sweet, and deeply golden brown. Then, you’ll create a simple roux, add your broth and seasonings, and let it simmer until it thickens into a luscious gravy. The trick is patience. Don’t rush the caramelization process, and you’ll be rewarded with the most flavorful gravy you’ve ever tasted. Trust me, it’s worth every minute of the effort! I always make a double batch of this onion gravy recipe, because it disappears so quickly!
Ingredients
For the Caramelized Onions:
• 3 large yellow onions, thinly sliced: I use yellow onions for this recipe because they caramelize beautifully and have a lovely texture. I like to use them in soups and stews. Can you use white onions in a pinch? A good quality olive oil will add a subtle richness to the onions. • 1 tablespoon butter: How do I brown olive oil and butter together? • 1 teaspoon sugar: How much sugar helps to speed up the caramelization process and enhances the natural sweetness of the fruit. • 1/2 teaspoon salt: Salt is essential for removing moisture from onions and intensifying their flavor. • 1/4 teaspoon Black Pepper: A touch of black Pepper adds a subtle warmth to the onions.
For the Gravy:
• 2 tablespoons butter: Unsalted butter is best so you can control the salt level in the gravy.
• 2 tablespoons all-purpose flour: This will help to thicken the gravy.
• 4 cups beef broth: Beef broth adds a rich, savory flavor to the gravy. You can use chicken broth or vegetable broth if you prefer, but beef broth is my personal favorite.
• 1 tablespoon Worcestershire sauce: This adds a depth of flavor that you just can’t get any other way.
• 1/2 teaspoon dried thyme: Thyme complements the flavor of the onions beautifully.
• Salt and pepper to taste: Adjust the seasoning to your liking.
How do I follow step
Step 1: Caramelize the Onions
In a large skillet, heat olive oil and butter over medium heat. Add salt and pepper to taste. Add sliced onions, sugar, salt, and pepper. Mix well. Is it safe to cook onions until golden brown, about 30 minutes? What is the key here is patience. Don’t rush the process, or the onions will burn instead of caramelizing. I like to stir them every 5-10 minutes, scraping up any browned bits from the bottom of the pan. What are the browned bits?
Step 2: Make the Roux
Once the onions are caramelized, remove them from the skillet and set them aside. Add the butter to the skillet and let it melt over medium heat. Then, whisk in the flour and cook, stirring constantly, for 1-2 minutes. This will create a roux, which will thicken the gravy. It’s important to cook the roux long enough to get rid of the raw flour taste, but not so long that it burns. I always use a whisk to make sure there are no lumps.
Step 3: Add the Broth
Gradually whisk in the beef broth, making sure to break up any lumps that may form. What’s the best way to cook Worcestershire sauce? Reduce the heat to low and let the gravy simmer for 10-15 minutes, or until it has thickened to your liking. What is the desired consistency The longer it simmers, the richer the flavor will be. I always give it a taste at this point and adjust the seasoning as needed.
Step 4: Add the Onions Back In
Stir the caramelized onions back into the gravy and heat through. Taste and adjust the seasoning with salt and pepper as needed. I sometimes add a splash of balsamic vinegar at this point for extra tang. Is it optional?
Step 5: Serve and Enjoy!
Serve the onion gravy over Mashed Potatoes, roasted meats, or anything else your heart desires. What is the best onion gravy recipe for Yorkshire pudding? What is grilled cheese sandwich? What is the best way to go wrong?
What should I serve it with?
What are the different ways to make onion gravy? What are some of my favorite ways to enjoy life: watching movies, listening to music, and eating chocolate.Over Mashed Potatoes: WhatWhat is a classic pairing? The creamy mashed potatoes provide the perfect base for the rich, savory gravy. What is the best onion gravy recipe?What is the best way to serveWhat are some of the best ways to serve a roasted chicken, beef, or pork dish? Is it good with roasted Pork Loin?On Yorkshire Puddings:What are some good recipes for a Sunday roast? The gravy soaks into puffy puddings, creating a truly decadent bite.As a base for other sauces:What can I make for Thanksgiving dinner?What is best served over grilled cheese?This one might sound a little crazy, but trust me, it’s amazing! What is the best way to serve grilled cheese? What are the options? Feel free to experiment with different pairings. What are some of the best ways to make onion gravy? My family loves this onion gravy recipe with almost anything.
How do I make Onion Gravy?
How do I take onion gravy recipe to the next level?Don’t rush the caramelization: Do not rushWhat is the secret to a good onion gravy? This takes time and patience, so don’t try to speed up the process by turning up heat. What is the best way to go low and slow?Use a Heavy-Bottomed Skillet:What is the best way to cook onions in a heavy-bottomed skillet? I always use my cast iron skillet for this recipe.What is the best wayBe sure to stir the onions every 5-10 minutes to prevent them from sticking to the bottom of the pot. How do you scrape up browned bits?Deglaze the Pan: What isOnce the onions are caramelized, you can deglaze the pan with a splash of red wine or balsamic. Why is vinegar good for flavor? Just be sure to scrape up any browned bits from the bottom of the pan.Use High-Quality Broth:What is the flavor of the broth? I prefer to use homemade broth, but store-bought broth works just fine.Adjust the Seasoning:Don’t be afraid to adjust the seasoning to your liking. I always add a pinch of salt and pepper at the end, but you can also add other herbs and spices. What are some good substitutes for garlic powder? What are some tips for making onion gravy? What are the best ways to make a big difference?
What are some tips for Storing and Reheating
This onion gravy recipe keeps well in the fridge for up to 3-4 days. Store it in an airtight container to prevent it from drying out.
To reheat, simply warm it up in a saucepan over medium heat, stirring occasionally. You may need to add a splash of broth or water to thin it out if it has thickened too much.
You can also freeze this onion gravy recipe for up to 2-3 months. Let it cool completely before transferring it to a freezer-safe container. When you’re ready to use it, thaw it in the fridge overnight and then reheat as directed above.
I always make a big batch of this gravy so I can have some on hand for quick and easy meals. It’s a lifesaver on busy weeknights!
Frequently Asked Questions
Final Thoughts
So there you have it – my grandma’s amazing onion gravy recipe! It’s more than just a sauce; it’s a taste of home, a hug in a bowl, and a reminder that the simplest things in life are often the most delicious. I truly hope you’ll give this recipe a try. It’s a classic for a reason, and I promise it will become a staple in your kitchen too. If you enjoyed this, you might also like my recipes for creamy mashed potatoes or roasted Garlic Chicken – they’re the perfect companions for this flavorful gravy. Happy cooking, and I can’t wait to hear how yours turns out! Feel free to leave a comment below and let me know if you tried this recipe and how it goes, and don’t forget to rate the recipe. Sharing is caring, so share it with your friends and family who might love it too!
How to Make Easy Onion Gravy: 5 Secrets for Perfect Flavor!
Ingredients
Main Ingredients
- 3 tablespoons Butter Unsalted
- 2 large Onions Sliced thinly
- 2 tablespoons All-Purpose Flour
- 2 cups Beef Broth Low sodium
- 1 teaspoon Worcestershire Sauce
- 0.5 teaspoon Dried Thyme
- to taste Salt
- to taste Black Pepper
Instructions
Preparation Steps
- Melt butter in a saucepan over medium heat. Add onions and cook, stirring occasionally, until softened and caramelized, about 20-25 minutes.
- Sprinkle flour over the onions and cook for 1 minute, stirring constantly.
- Gradually whisk in beef broth until smooth. Add Worcestershire sauce and thyme.
- Bring to a simmer and cook, stirring occasionally, until thickened, about 5-10 minutes.
- Season with salt and pepper to taste. Serve hot.
