Onion Gravy is absolutely delicious on almost everything! It’s rich and hearty and chockfull of caramelized onions, so amazing that it will transform any meat or potatoes dish you prepare. Onion Gravy is traditionally spooned over a heaping helping of Bangers and Mash (also known as Irish “Sausages” and Mash, depending on where you’re from), but you’ll find many ways to serve this side. Subtle yellow onions and a fruity red wine balance the sweet and savory flavors in this recipe perfectly. Prepare it a little thicker and you’ll have a scrumptious spread for toasted bread or crackers.
How to make Onion Gravy
Onion Gravy is very simple to make and is prepared in one pan. Don’t you just love easy-to-clean recipes? 😉 The secret to a perfect gravy is in the slurry. In this dish, the slurry is made with balsamic vinegar and cornstarch. When the slurry is whisked into the broth mixture, it thickens it, creating a gravy consistency. Do not try to add raw cornstarch, or it can clump and will not thicken, leaving you with white chunks floating in your thin gravy.
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Equipment Used
Ingredient List
- Caramelized Onions – onions, sugar, butter
- Herbs – sage, thyme
- Gravy – red wine, beef broth, Worcestershire sauce, salt and pepper, prepared mustard, balsamic vinegar, cornstarch
Recipe Preparation
- Peel the onions and then remove the ends. Cut the onions in half and then cut the halves into thin slices. Separate the onion slices into a medium bowl.
- Melt half a stick of butter into a large rimmed sauté pan on medium-high heat. Heat until butter is completely melted and beginning to bubble.
- Add the onions and then sprinkle with sugar. The sugar is used to produce a rich caramelized flavor, bringing out the natural sweetness of the onions. Reduce heat to medium and cook onions for 30 minutes, or until caramelized, stirring occasionally to keep the onions from sticking to the pan. The color will be a golden brown, but be sure to not burn the onions.
- Pour the red wine into the caramelized onions and place the herbs on top. I used Merlot for it’s low tannin content and slightly fruity blend. Bring onion mixture to a rapid boil for about 2 minutes and then reduce heat to simmer for 10 minutes, or until liquid has cooked down.
- Add the beef stock, mustard, salt and pepper, and Worcestershire sauce, bringing to a boil for 1 minute. Cover the pan, reduce heat to simmer, and cook for 20 minutes. Remove herb sprigs. In a small bowl, combine the balsamic vinegar and cornstarch until smooth to make a slurry (thickener). Pour the slurry into the pan and whisk constantly until gravy has thickened.
- If gravy becomes too thick, you can add butter or broth, a little at a time, to thin it . If the gravy is too thin, make another slurry, this time using a water /cornstarch blend and whisk it into the gravy.
- Onion Gravy is best with Bangers and Mash, however; it is also delicious over roast beef and mashed potatoes, or as a gravy for Salisbury steaks!
Onion Gravy (Delicious on Anything!)
Equipment
Ingredients
- 1/2 stick butter
- 2 large yellow onions cut in half and thinly sliced
- 1 Tbsp sugar
- 1/2 cup red wine Merlot, Cabernet Sauvignon, or Pinot Noir
- 2 sprigs thyme
- 1 sprig sage
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp prepared mustard
- 1/4 tsp pepper
- 1 Tbsp balsamic vinegar
- 1 Tbsp cornstarch
Instructions
- Melt the butter in a large rimmed sauté pan on medium-high heat. Heat until butter is completely melted and beginning to bubble. Add the onions and then sprinkle with sugar. Reduce heat to medium and cook onions for 30 minutes, or until caramelized, stirring occasionally to keep the onions from sticking to the pan.
- Pour the red wine into the caramelized onions and place the herbs on top. Bring onion mixture to a rapid boil for about 2 minutes and then reduce heat to simmer for 10 minutes, or until liquid has cooked down.
- Add the beef stock, mustard, salt and pepper, and Worcestershire sauce, and bring to a boil for 1 minute. Cover the pan, reduce heat to simmer, and cook for 20 minutes. Remove herb sprigs.
- In a small bowl, combine the balsamic vinegar and corn starch until smooth to make a slurry (thickener). Pour the slurry into the pan and whisk constantly until gravy has thickened. If gravy becomes too thick, you can add butter or broth , a little at a time, to thin it out. If the gravy is too thin, make another slurry, but this time using water and corn starch and whisk into the mixture.
Notes
Nutrition
