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.
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
- all-purpose flour
- beef broth
- black pepper
- good quality Dijon mustard (optional)
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!
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.
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.
Healthier Onion Gravy
- 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
- 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.