Onion Gravy
Onion gravy is a rich, savory sauce made by slowly cooking onions until soft and deeply flavorful, then simmering them in a seasoned broth thickened to a smooth, velvety consistency. Comforting and aromatic, it adds depth and warmth to meats, mashed potatoes, and classic comfort-food dishes.
Whenever I’m looking for an easy gravy that I can serve over mashed potatoes or hamburger patties, I often reach for this recipe. It reminds me of gravy my grandmother used to make.
Why You’ll Love This Onion Gravy
- Quick and easy! Ready in under 10 minutes, start to finish.
- Absolutely delicious! This onion gravy is full of comforting flavor.
- It’s easy to make with simple ingredients.
- It adds incredible depth to any meal, and instantly elevates everything from mashed potatoes to roasted or grilled meat.
Ingredients
- Large onion, thinly sliced
- Butter
- All-purpose flour
- Beef broth (Try my recipe for homemade beef bone stock/broth.)
- Fresh or dried parsley
Onion Gravy
4
servings2
minutes8
minutes10
minutesOnion gravy is a rich, savory sauce made by slowly cooking onions until soft and deeply flavorful, then simmering them in a seasoned broth thickened to a smooth, velvety consistency. Comforting and aromatic, it adds depth and warmth to meats, mashed potatoes, and classic comfort-food dishes.
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Ingredients
1 large 1 onion, thinly sliced
1 1/2 Tablespoons 1 1/2 butter, melted
1 1/2 Tablespoons 1 1/2 all-purpose flour
1 1/4 cups 1 1/4 beef broth or stock (Try my recipe for homemade beef bone stock/broth.)
1 Tablespoon 1 fresh parsley, minced (or 1 teaspoon dried)
Directions
- Thinly slice onions. Melt butter in a large skillet over medium heat. Add onion. Saute until translucent, about 4 minutes.
- Sprinkle in flour. Cook, stirring continually, about 2 minutes.
- Gradually stir broth into skillet. Cook stirring continually, until sauce thickens, about 2 minutes.
- Stir in parsley.
- Pour onion gravy over mashed potatoes or meat. Serve immediately.
Notes
- You can buy onions in bulk. Peel, slice and freeze in airtight containers for up to 1 year.
- For more flavor try my recipe for beef bone stock/broth. If you are not into canning, you can freeze the broth and just thaw it when needed. Homemade broth is better for you than store bought and is much more flavorful.
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