Southern Onion Gravy Recipe

This is the best Southern onion gravy recipe made with caramelized onions in a brown gravy sauce. It's a healthy gravy that can be enjoyed in so many ways.

You're not really a true Southerner unless you know and love some seriously good gravy. Gravy is a necessity for so many meals. Basically any meal having to do with pork, beef, or chicken could qualify as needing a good brown gravy recipe for accompaniment. It's a Southern comfort food staple. We certainly can't forget gravy's best friend, creamy mashed potatoes, that also make life worth living.

Sometimes you don't have time to fuss with other brown gravy recipes that require drippings. Say hello to homemade onion gravy! This flavorful gravy throws out the need for fat drippings like in my chicken and gravy recipe. No super unhealthy stuff in this gravy. There's also no fooling around with searing and roasting meat beforehand or ingredients you can't pronounce (I despise those packets of dry mix gravy packets!).

The Secret to Southern Onion Gravy: Good Onions

Here's what you'll need to make onion gravy that's pure comfort food:

• sweet onions - Vidalia onions are always the best for their naturally sweet flavor, but any yellow sweet onions will work. You could also use white onions.
• olive oil - This is the only fat in the recipe. You can feel free to use unsalted butter if you want the gravy to be richer.
• salt
• all-purpose flour - Flour acts as the thickening agent. This is a fairly thin gravy, so if you want a thick gravy, feel free to add a teaspoon of cornstarch with a bit of the stock to make a cornstarch slurry.
• beef broth - you can also use vegetable broth or stock if you prefer to keep it vegetarian.
• Worcestershire sauce - for added flavor
• black pepper
• good quality Dijon mustard (optional)

See the recipe card below for the exact quantities as well as detailed directions!

How to Make Southern Onion Gravy

Step 1: Sloooooowly sautee your onions until caramelized.

In a large skillet (cast iron skillet would work), let the onions caramelize with olive oil over medium-high heat until they get browned and super sweet. Make sure you have enough olive oil in the pan so the onions don't burn.

Step 2: Coat with flour

Add flour and let it coat everything. The flour will soak up all the onion browned bits and remaining oil. The brown bits will 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 Worcestershire sauce, black pepper and Dijon mustard. The Dijon is optional but highly recommended. It gives the gravy a little bit of tang.

Then allow the mixture to continue simmer on medium heat 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!

What to Eat with Onion Gravy

• Fluffy mashed potatoes
• Pomme puree (these are "fancy mashed potatoes" in our house)
• Oven-Baked Pork Chops
• Hotdogs, hamburgers, or hamburger steaks
• Bangers and mash
• Juicy pan-seared chicken breast
• Meatloaf
• Salisbury steak or cube steak

Storing, Reheating, & Freezing

Make Ahead: This gravy can be made up to 3 days in advance.

To store and reheat leftovers: Store onion gravy in an airtight container in the refrigerator. When you're ready to reheat, place gravy 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.

To freeze: 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 Onion Recipes

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!