Dinner

Onion Gravy Recipe

ByBen Miller January 1, 2026January 1, 2026

Introduction

Onion gravy is a rich and flavorful accompaniment that elevates any meat or mashed potato dish. This classic recipe uses slowly cooked onions and well-balanced seasonings to create a silky sauce perfect for comforting meals.

A close-up view of a white bowl filled with creamy mashed potatoes arranged in a circular shape with soft ridges on the edges, creating a shallow well in the center that holds rich brown onion gravy with visible soft cooked onion slices. The mashed potatoes are pale yellow with a smooth texture, slightly fluffy and dotted with small green herb flakes, while the gravy has a glossy, thick consistency speckled with black pepper. The bowl sits on a white marbled surface, capturing the warm and comforting feel of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons butter
2 large yellow onions
2 cups beef broth
1 beef bouillon cube
1 ½ teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon ground sage
½ teaspoon garlic powder
3 tablespoons corn starch
3 tablespoons cold water
1 tablespoon cold unsalted butter

Instructions

Step 1: Slice the onions to about ½ inch thick, aiming for uniform size to ensure even cooking.
Step 2: Melt 4 tablespoons of butter in a pot over medium heat. Add the sliced onions, partially cover, and let them simmer for about 25 minutes until softened and reduced. Stir every few minutes and lower the heat if they start browning too quickly.
Step 3: While the onions cook, whisk together the cornstarch and cold water until smooth. Stir in Worcestershire sauce, onion powder, dried thyme, ground sage, garlic powder, and beef broth. Refrigerate this mixture until ready to use.
Step 4: When the onions have reduced, whisk the cornstarch and broth mixture again to recombine any settled starch, then pour it into the pot with the onions. Use the liquid to deglaze the bottom of the pot, scraping up any bits to add flavor.
Step 5: Add the beef bouillon cube and bring the mixture to a boil. Then reduce heat and simmer until the gravy thickens to your desired consistency.
Step 6: For an extra smooth and rich finish, remove the pot from heat and swirl in 1 tablespoon of cold unsalted butter. This technique, known as monter au beurre, gives the gravy a silky texture.

Tips & Variations

For a vegetarian version, substitute beef broth and bouillon with vegetable broth and omit the bouillon cube.
Caramelize the onions longer for a deeper, sweeter flavor.
Add a splash of red wine or balsamic vinegar for extra complexity.

Storage

Store leftover onion gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally and adding a splash of water or broth if it thickens too much.

How to Serve

A close-up view of creamy mashed potatoes in a white bowl, arranged in a circular pattern with soft peaks around the edge. In the center, there is a thick, glossy brown onion gravy with visible sliced onions mixed throughout. The mashed potatoes are pale yellow and smooth in texture, contrasting with the richer, darker brown gravy. Small green herb sprinkles add a touch of color on the mashed potatoes and gravy. A silver spoon is partially visible on the right side, resting inside the bowl, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make onion gravy ahead of time?

Yes, you can prepare the gravy up to a day in advance. Store it in the fridge and reheat gently before serving, stirring well to recombine any separated ingredients.