Easy Onion Gravy
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
157 kcal
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Course
Condiments
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Cuisine
British
Easy Onion Gravy
Description
Easy Onion Gravy combines thinly sliced onions gently cooked until tender and just starting to color in butter and oil, which brings out their natural sweetness without excessive caramelization. Flour is added and cooked to form a roux, providing a golden base that thickens the gravy. Gradual incorporation of broth and bouillon powder yields a rich, flavorful sauce with a smooth texture. Mustard and heavy cream add subtle complexity and a creamy finish to the gravy.
This gravy pairs well with roasted or grilled meats, mashed potatoes, or other hearty dishes requiring a savory sauce. Its moderate richness and balanced flavor make it versatile for everyday meals.
Using brown, white, red onions, or shallots is possible, with brown onions being economical and flavorful. Matching the broth and bouillon base to the main dish enhances coherence in flavor. For a sweeter, more intense character, the onions can be cooked longer on low heat to caramelize fully.
Ingredients
- 2 onion see note 1
- 2 tablespoon butter unsalted
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 tablespoon all-purpose flour see post for alternatives
- 1 ½ cup broth see note 2, or stock
- ½ teaspoon bouillon powder see note 3, better than bouillon brand
- 1 teaspoon mustard
- 2 tablespoon heavy cream
- salt to taste
Instructions
- Peel and slice the onions into thin half-moon-shaped slices.2 onions
- Melt the butter and oil together in a small saucepan over low heat.2 tbsp unsalted butter1 tbsp oil
- Add the onions and cook for 5-8 minutes until tender and starting to color. (see note 4)
- Add in the flour and cook for 2-3 minutes until well combined and golden brown.2 tbsp AP flour
- Whisk in ¼cup of the broth. The mixture will become a very thick paste. Gradually whisk in ¼cup more broth. Once the mixture has thinned slightly, you can slowly whisk in the remaining broth.1 ½ cup / 350 ml broth/stock
- Add the bouillon powder/paste.½ tsp better than bouillon/bouillon powder
- Bring to a low simmer and cook for 2-3 minutes until thickened and glossy.
- Add the mustard and heavy cream, taste and season with salt if needed.1 tsp mustard2 tbsp heavy cream salt to taste
Notes
- Use any type of onion — brown, white, red, or shallots — based on availability and preference.
- Choose broth (chicken, beef, vegetable) that complements your main dish for harmonious flavors.
- Bouillon powder or paste can substitute stock cubes; adjust quantity according to intensity.
- For richer, sweeter flavor, cook onions low and slow until caramelized before continuing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 488mg | 20% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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