Description

This rich and flavorful Onion Gravy recipe features slow-simmered yellow onions cooked in butter and beef broth, enhanced with classic seasonings and thickened to a perfect consistency. It’s an ideal savory sauce to accompany meats, mashed potatoes, or Yorkshire puddings, providing deep, aromatic flavor with a silky finish.

Ingredients

Scale

Onions and Butter

4 tablespoons butter
2 large yellow onions, sliced about ½ inch thick

Broth and Seasonings

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

Thickener and Finish

3 tablespoons corn starch
3 tablespoons cold water
1 tablespoon cold unsalted butter (for finishing)

Instructions

Slice the onions: Slice the onions into about ½ inch thick pieces, aiming for uniform size to ensure even cooking.
Cook the onions: Melt 4 tablespoons of butter in a pot over medium heat. Add the sliced onions and partially cover the pot. Allow the onions to simmer gently, softening and reducing for about 25 minutes. Stir every few minutes and lower the heat if they start cooking too quickly or browning unevenly.
Prepare the broth mixture: While the onions cook, whisk together the corn starch and cold water until smooth. Add the Worcestershire sauce, onion powder, dried thyme, ground sage, garlic powder, and beef broth. Stir thoroughly and refrigerate until ready to use.
Combine mixture with onions: Once the onions have reduced and softened, whisk the broth and corn starch mixture again to prevent settling. Add this mixture into the pot with the onions. Use the liquid to deglaze the bottom of the pot, incorporating any caramelized onion bits for extra flavor. Add the beef bouillon cube to boost the savory taste.
Simmer to thicken: Bring the pot to a boil, then reduce the heat to a simmer. Cook gently until the gravy thickens to the desired consistency, stirring occasionally to avoid sticking.
Finish with butter: Remove the pot from heat and stir in 1 tablespoon of cold unsalted butter to create a silky, velvety texture. This finishing technique, known as monter au beurre, enriches the gravy’s flavor and mouthfeel.

Notes

For a deeper flavor, you can caramelize the onions longer until golden brown before adding the broth.
Adjust the thickness by modifying the amount of cornstarch slurry or simmering time.
This gravy pairs perfectly with roast beef, mashed potatoes, or meatloaf.
Leftovers can be refrigerated for up to 3 days and gently reheated on the stove.
To make it vegetarian, substitute beef broth and bouillon with vegetable versions and omit Worcestershire sauce if not vegan-friendly.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Sauce
Method: Stovetop
Cuisine: British

Keywords: onion gravy, beef gravy, savory sauce, stovetop gravy, comfort food, roast sauce