This homemade onion gravy recipe is exactly what you want in an onion gravy – flavorful and quick and easy to make. It takes only 6 ingredients and comes together in just 25 minutes.
It’s the gravy I use when making delicious bangers and mash and oven roasted chuck roast.
How To Make Onion Gravy
Here’s a quick overview showing how to make this onion gravy recipe. The complete measurements and instructions are in the recipe card below.
Cook the onions: You’ll cook the onions in melted butter or beef drippings until softened.
Make the roux: Make the roux by whisking in the flour.
Simmer: Add the rest of the ingredients and simmer until thick.
Serving Ideas For Homemade Gravy
In addition to classic roast beef and mashed potatoes, serve this onion gravy with Toad in the hole, shepherd’s pie, and
Onion Gravy Recipe Tips and Notes
- Watch the sodium: Use unsalted butter and low-sodium broth, especially if using drippings.
- Maximize the flavor: Use beef consomme or bone broth to amp up the beefy flavor. Just make sure to taste before adding any extra salt.
- Adjust the consistency: If the gravy is too thick, whisk in additional broth one tablespoon at a time. If it is too thin, let it simmer longer.
- Fix lumpy gravy: Whisk vigorously or pour the finished gravy through a fine-mesh strainer before transferring it to the gravy boat.
Make Ahead and Storage
This onion gravy recipe can be made up to three days in advance. Let it cool, transfer it to an airtight container and refrigerate it until needed.
Reheat the gravy gently in a saucepan, whisking as it warms. Add a splash of broth if it has thickened too much in the refrigerator.
Leftover gravy can be refrigerated for up to three days or frozen for up to three months. Let frozen gravy thaw in the refrigerator before reheating.
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More Gravy Recipes
A few more homemade gravy recipes, and Thanksgiving Gravy Recipes to check out: Chicken gravy, or chicken gravy mix.
Easy Onion Gravy
Ingredients
- 4 tbsp unsalted butter
- 1 large yellow onion, sliced
- 4 tbsp all purpose flour
- 32 oz unsalted beef broth or stock
- ½ tsp worcestershire sauce
- ¼ tsp ground thyme
- ¼ tsp salt + more to taste (*Note 1)
- ⅛ tsp black pepper
Instructions
- Pre-heat a large skillet over medium heat and add the butter. 4 tbsp unsalted butter
- Once the butter is melted, add the onions and stir occasionally. Cook until softened, approximately 8-10 minutes. 1 large yellow onion, sliced
- Add the flour and cook for approx. 2-3 minutes, whisking occasionally. 4 tbsp all purpose flour
- Slowly add the beef broth, whisking constantly to avoid lumps. 32 oz unsalted beef broth or stock
- Add the worcestershire sauce, salt, black pepper, and thyme. Bring to a boil then reduce the heat to a slow simmer. Continue to whisk and cook for about 5 minutes until the gravy thickens. Keep in mind it will continue to thicken as it cools. ½ tsp worcestershire sauce ¼ tsp ground thyme ¼ tsp salt + more to taste ⅛ tsp black pepper ¼ tsp ground thyme