Be sure to serve this with some creamy mashed potatoes and roasted carrots!
Onion Gravy
When it comes to gravy recipes, I think onion gravy just might be my favorite. I love that you can keep it simple and soften the onions slightly, or fully caramelize them for added sweetness and depth of flavor. It’s easy to incorporate wine for a fancier twist, (more on that below), and you can serve this with anything from Salisbury Steak to Pork Chops!
How to Make It (Summary)
See recipe card below this post for ingredient quantities and full instructions.
Sauté the onions until reduced to desired size. This can take anywhere from 25-45 minutes depending on how small you like them to be and how sweet/caramelized you like them to taste.
In a medium bowl, whisk the cornstarch and cold water together until smooth. Add the seasonings. Add the beef broth and refrigerate until ready to use.
Add beef broth mixture to the fully softened/caramelized onions. Add the beef bouillon cube. Bring to a boil, reduce to a simmer. 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”.
Pro Tips
For added richness and flavor, add 1/3 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.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
What to Serve With Onion Gravy
Salisbury Steak with Mashed Potatoes Cube Steak Hamburger Steak Turkey Meatloaf Beef Tips Chicken Fried Steak Country Fried Chicken
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Better than Bouillon– This is what I use every time I make gravy. It’s easy to measure out customized amounts based on what you need for a recipe and it takes up very little space in the fridge. Mandoline Slicer– Makes it quick and easy to slice onions evenly. Dutch Oven– Conducts heat nicely and is what I use to reduce the onions and cook the gravy. I use a dutch oven almost every time I cook. Silicone Spatula– Used to ‘clean’ the bottom of the pot and work any onion remnants into the gravy for extra flavor. Gravy Boat- I have this handy one which keeps the gravy warm with a candle on the bottom! Measuring Spoons -I have these magnetic ones which keep my drawer organized.
