Potatoes and Beef With Onion Gravy
Onion Gravy
Learn how to make onion gravy that is rich with flavor and easy to make without drippings! It has the perfect balance of simple seasonings and is a perfect addition to Salisbury Steak, Hamburger Steak, and Cube Steak!
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. 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.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 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.
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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This onion gravy is rich with flavor and easy to make without drippings! It has the perfect balance of simple seasonings and is a perfect addition to Salisbury Steak, Hamburger Steak, and Cube Steak!
- 4 Tablespoons butter
- 2 large yellow onions
- 2 cups beef broth
- 1 cube beef bouillon, or 1 tsp better than bouillon
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon ground sage
- ½ teaspoon garlic powder
- 3 Tablespoons cold water + 3 tablespoons corn starch
- 1 Tablespoon cold unsalted butter
-
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.
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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.
-
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".
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.
This recipe makes 2 cups, the nutritional information is per cup.
Calories: 372 kcal , Carbohydrates: 24 g , Protein: 5 g , Fat: 29 g , Saturated Fat: 18 g , Trans Fat: 1 g , Cholesterol: 75 mg , Sodium: 1625 mg , Potassium: 366 mg , Fiber: 2 g , Sugar: 6 g , Vitamin A: 901 IU , Vitamin C: 9 mg , Calcium: 69 mg , Iron: 2 mg
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Source: https://thecozycook.com/onion-gravy/
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