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Home » Sides + Appetizers » Onion Gravy From Scratch

Onion Gravy From Scratch

November 20, 2020 by Kathryn Leave a Comment

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This is the best onion gravy for a variety of meals -- all thanks to caramelized onions. It's also a much healthier gravy option!

Gravy doesn't exactly have a reputation for being terribly healthy with all the fat that traditional gravies have in them. I also don't love having to use the leftover turkey parts nobody knows what to do with. And before you @ me (because I know a lot of people are going to have a lot to say about this), to each their own. Some like gizzards and some do not. I am not one of those people.

Enter onion gravy! This gravy throws out all of the stuff I don't like about gravy. No super unhealthy stuff in this gravy. No fooling around with the gizzards. No ingredients you can't pronounce (you know those packets of dry gravy powder?). No screwing this gravy up and ruining it for your Thanksgiving meal.

mashed potatoes with onion gravy on top along with generous amount of parsley.

The Secret to Onion Gravy: Good Onions

Here's what you'll need to make this onion gravy:

  • sweet yellow onions - Vidalia are always best, but any sweet yellow onions are ideal.
  • olive oil
  • salt
  • all-purpose flour 
  • beef broth
  • black pepper
  • good quality Dijon mustard (optional)
onion gravy in white pitcher with plate of food in the background.

How to Make Onion Gravy

Step 1: Sloooooowly sautee your onions until caramelized.

That's right. This requires a little bit of patience, but the good news is that you don't need to hover over your onions while they sautés. Let them caramelize with some olive oil over low heat until they get browned and super sweet.

Step 2: Coat with flour

The flour will soak up all the onion bits and any oil that remains. This will just further build flavor for your gravy.

Step 3: Slowly add in remaining ingredients and thicken.

Whisk in the beef stock little by little. When it's all in, add a generous amount of black pepper and Dijon mustard. The Dijon is optional but highly recommended. It gives the gravy a little bit of spice. Then allow the mixture to continue simmer until thickened. When you can slide your spoon along the bottom of the pan and see a clear trail for a second, it's ready to go!

close up picture of pitcher of gravy next to plate of food.

What to Eat with Onion Gravy

I'm a huge mashed potato girl, and this pomme puree is my absolute favorite. You could also serve with bangers and mash, with pork chops, juicy pan-seared chicken breast, meatloaf...the list could go on and on.

Reheating Instructions

This gravy can be made up to 3 days in advance. To reheat, place in a small saucepan and simmer on low until heated through. You may have to add a touch of beef stock to thin the gravy out some.

Don't Forget It's Freezable

Another great bonus of this gravy is that you can freeze the gravy in ½ cup measurements. Just place ½ cup of gravy in a freezer-safe bag. When you need some gravy, just pull out a bag at a time for a self-serve portion.

flay lay of white plate of mashed potatoes, salad, and chicken breast with white pitcher of gravy next to plate.

xox,

kathryn

As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!

Healthier Onion Gravy

This is the best onion gravy for a variety of meals -- all thanks to caramelized onions. It's also a much healthier gravy option!
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Course: Side Dish
Cuisine: American
Keyword: gravy, thanksgiving, thanksgiving sides
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 2 cups

Ingredients

  • 2 yellow sweet onions, cut in small slivers
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 2 tablespoon all-purpose flour
  • 1 ½ cup beef broth
  • ½ teaspoon black pepper
  • 1 teaspoon good quality Dijon mustard, optional

Instructions

  • Heat onions with olive oil over and salt over low heat, stirring occasionally. Allow onions to sautee until brown and caramelized, abut 30 minutes.
  • Add in flour and stir until no flour can be seen. Slow whisk in beef stock a ¼ cup at a time. Add a generous amount of black pepper then Dijon mustard. Continue sautéing until gravy thicks, about 10 minutes. Remove from the heat and serve warm.

Notes

Reheating Instructions
This gravy can be made up to 3 days in advance. To reheat, place in a small saucepan and simmer on low until heated through. You may have to add a touch of beef stock to thin the gravy out some.
Freezing Instructions
Another great bonus of this gravy is that you can freeze the gravy in ½ cup measurements. Just place ½ cup of gravy in a freezer-safe bag. When you need some gravy, just pull out a bag at a time for a self-serve portion.

More Sides + Appetizers

  • Brussels Sprouts on Stalk with Smoky Aioli
  • Braised Kale with White Beans & Garlic
  • Oven Roasted Tomatoes for Any Occasion
  • Sautéed Green Beans with Garlic and Lemon

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Hey, y'all!

I'm Kathryn! Welcome to Worn Slap Out, a Southern-inspired recipe corner for busy people on the go. As a mom of two littles who also loves food, I need meals on the table ASAP but I also want to eat well. Here, you'll find quick, easy, and reasonably healthy meals you can make in a flash. Other loves include Georgia football, cake of all kinds, and elastic waistbands.

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