A deliciously easy Onion gravy made with slow-cooked sweet caramelized onions, a touch of mustard, and fresh thyme. This tasty gravy is delicious over mashed potatoes, pan-fried chicken, hamburger patties, Yorkshire Pudding, or bangers and mash. If you love onions this is a must try and one hubby would eat every night if I fixed it.
How to fix onion gravy
First, melt the butter in a large skillet over medium heat. Then add the onions and a couple of pinches of salt. Turn or stir the onions every few minutes until they reach a nice golden brown color. If the onions are browning too fast reduce the heat a bit and if they stick to the bottom of the pan deglaze them with a tablespoon of red wine vinegar or balsamic vinegar.
Once the onions are browned and caramelized stir in the beef broth (reserving 1/4 cup to mix with the cornstarch), Worcestershire Sauce, and Dijon mustard. Stir to combine and bring to a low boil. In a small bowl whisk together the reserved beef broth and cornstarch. Slowly add the cornstarch mixture to the gravy whisking to combine. Boil just until thickened. Reduce heat to low and season with salt and pepper to taste. Whisk in the fresh thyme. For best results serve promptly.
Helpful tips
- Caramelizing onions is not difficult but it can be time-consuming so plan appropriately. It can take up to 45 minutes to caramelize onions. Of course, there are different degrees of caramelization and for this particular gravy, you don’t have to go the full enchilada.
- Slice those onions thin. They will be so much easier to caramelize if they are thin.
- Stir the onions but not too frequently as they must have some surface time with the hot skillet in order to caramelize.
- If the onions stick to the pan add a little more butter or olive oil. Or simply deglaze by adding just a touch of wine, balsamic vinegar, or apple cider. If it is at the end of the caramelization process simply deglaze with the beef broth.
- For vegetarian gravy use vegetable broth.
- Other fresh herbs to use include sage, parsley, rosemary, and chives.
- Store the gravy in an airtight container in the fridge for up to 4 days. Reheat in the microwave at a reduced power or on the stovetop over low heat.
- Freeze for up to 3 months in a freezer zipper bag or freezer container. Keep in mind though that sometimes cornstarch gravy thins after being frozen.
What to put onion gravy on
- Mashed Potatoes
- Rice
- Egg Noodles
- Bangers and Mash
- Chicken Fried Steak
- Hamburger Steak
- Chicken Fried Chicken
- Meatballs
- Meatloaf
- Cube Steak
- Pork Chops
- Pot Roast
- Chicken or Pork Schnitzel
- Poutine
- Salisbury Steak
- Thanksgiving Day Turkey
More comfort food recipes to try!
Onion Gravy
Ingredients
- 6 tablespoons butter
- 2 large yellow onions cut in half and sliced thin
- ⅛ teaspoon kosher salt
- 2 cups low sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 ½ tablespoons cornstarch
- Kosher salt and black pepper to taste
- 1 tablespoon chopped fresh thyme 1 teaspoon dried thyme
Instructions
- Melt the butter in a large skillet over medium heat. Add the onions and salt. Turn or stir the onions every few minutes until they reach a nice golden brown color. If the onions are browning too fast reduce the heat a bit and if they stick to the bottom of the pan deglaze them with a tablespoon of red wine vinegar, wine, or balsamic vinegar.
- Once the onions are browned and caramelized stir in the beef broth (reserving 1/4 cup to mix with the cornstarch), Worcestershire Sauce, and Dijon mustard. Stir to combine and bring to a low boil.
- In a small bowl whisk together the reserved beef broth and cornstarch. Slowly add the cornstarch mixture to the gravy whisking to combine. Boil just until thickened.
- Reduce heat to low and season with salt and pepper to taste. Whisk in the the fresh thyme. For best results serve promptly.
Notes
- Caramelizing onions is not difficult but it can be time consuming so plan appropriately. I can take up 45 minutes to caramelize onions. Of course there are different degrees of caramelization and for this particular gravy you don't have to go the full enchilada.
- Slice those onions thin. They will be so much easier to caramelize if they are thin.
- Stir the onions but not to frequently as they must have some surface time with the hot skillet in order to caramelize.
- If the onions stick to the pan add a little more butter or olive oil. Or simply deglaze by adding just a touch of wine, balsamic vinegar, or apple cider. If it is at the end of the caramelization process simple deglaze with the beef broth.
- Store the gravy in an airtight container in the fridge for up to 4 days. Reheat in the microwave at a reduced power or on the stovetop over low heat.
- Freeze for up to 3 months in freezer zipper bag or freeze container. Keep in mind though that sometimes cornstarch gravy thins after being frozen.
Nutrition
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An Indian Traveler
This was so yummy! It was an easy-to-follow recipe with great results. Thanks for sharing!