Onion Gravy
User Reviews
5
Onion Gravy
Description
This recipe starts by slicing yellow onions uniformly and cooking them gently in butter over medium heat for about 25 minutes until they soften and reduce. Meanwhile, a cornstarch slurry is prepared with cold water and combined with beef broth, Worcestershire sauce, onion powder, thyme, sage, and garlic powder for seasoning.
The slurry is added to the onions, using the liquid to deglaze and collect the caramelized bits, enhancing the gravy's flavor. The mixture is brought to a boil and then simmered until thickened. Finishing with cold butter enriches texture and adds a glossy sheen. Optional steps suggest adding dry red wine during caramelization or sautéed mushrooms for complexity.
This onion gravy serves well alongside roasted meats, mashed potatoes, or vegetables, adding depth of flavor and a velvety texture. It can be adjusted in sweetness by longer caramelization and in savoriness by mixing beef with chicken broth.
Ingredients
- 4 tablespoons butter
- 2 yellow onion large
- 2 cups beef broth
- 1 beef bouillon cube
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon thyme dried
- ½ teaspoon sage ground
- ½ teaspoon garlic powder
- 3 tablespoons corn starch
- 3 tablespoons water cold
- 1 tablespoons butter cold unsalted
Instructions
- Slice the onions to about ½ inch thick, try to make them the same size so they cook evenly.
- Melt 4 TBS butter in a pot over medium heat and add the sliced onions. Cover partially and let them simmer, soften, and reduce for about 25 minutes. Stir every few minutes and reduce heat if they start cooking too quickly.
- Meanwhile, whisk the cornstarch and COLD water together until well-combined. Add the seasonings and beef broth and stir to combine. Store in the fridge until ready for use.
- Once the onions are reduced, whisk the cornstarch/broth/seasonings once more, then add them to the pot. (If the cornstarch has settled to the bottom, a silicone spatula can be used to lift it up.)
- Use the liquid to “clean” the bottom of the pot from the onions. This gives the gravy more flavor. Add the beef bouillon cube.
- Bring to a boil, then reduce to a simmer. Continue to 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”.
Notes
- This recipe yields about 2 cups of gravy; nutritional info is per cup.
- Adding 1/3 cup dry red wine during onion cooking adds color and complexity; choose a wine you enjoy drinking.
- To enhance sweetness, caramelize onions longer (40-45 minutes) instead of 25 minutes.
- Sauté mushrooms separately until golden, then stir in at the end for extra flavor and texture.
- Combining 1 cup beef broth and 1 cup chicken broth is an alternative to using all beef broth for a balanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 1625mg | 68% |
| Potassium | 366mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 901IU | 18% |
| Vitamin C | 9mg | 10% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
