Easy Onion Gravy

Butter, yellow onions, beef broth, Dijon mustard, and Worcestershire sauce come together for this rich and savory Easy Onion Gravy. Ready to pour over everything!

this Recipe

Alright, picture this. It’s Thanksgiving. My house smells like turkey and pie, and everyone’s laughing… until it hits me. I forgot the gravy. I mean, come on. Who does that?! So there I am, panicking quietly, because if my dad doesn’t have gravy on his mashed potatoes, it’s basically the end of the world (dramatic? Yes. But true).

I grabbed what I had—onions, some broth, a little mustard—and just went for it. And you know what? This Easy Onion Gravy saved me. Dad raved about it. I’m pretty sure it’s why he still lets me host. Now? I make this gravy all the time. Sometimes even when there’s no turkey. It’s that good.

Why You’ll Love This Easy Onion Gravy Recipe?

Let’s be honest. Gravy can make or break a meal. And this Easy Onion Gravy? It’s a game-changer.
Here’s why I’m obsessed:

• It’s packed with sweet, caramelized onions that bring all the flavor (no meat drippings required).
• Beef broth, Dijon mustard, and Worcestershire sauce add this deep, savory magic.
• It’s so easy, you could make it while juggling toddlers (trust me, I’ve done it).
• And it tastes fancy. Like, people will think you spent hours on it. But you didn’t. Shhh.

Ingredient Notes:

Before we dive in, let’s talk about what makes this Easy Onion Gravy so good:

• Butter (6 tbsp): Go big or go home, right? This helps the onions caramelize and adds richness.
• Yellow onions (2 big ones): They turn sweet and jammy when cooked low and slow. Red onions work in a pinch but will be a little sharper.
• Beef broth (2 cups): Gives the gravy its body and flavor. Low sodium is key—you want to control the salt.
• Worcestershire sauce (1 tsp): Adds that punch of umami. I always think it tastes like a secret ingredient.
• Dijon mustard (1 tsp): Don’t skip it! It adds just the right amount of tang.
• Cornstarch (1½ tbsp): Thickens things up. If you like a thinner gravy, use less.
• Thyme (1 tbsp fresh or 1 tsp dried): Optional, but makes you feel a little cheffy.
• Salt & pepper: Start slow and season to taste. You can always add more.

How To Make Easy Onion Gravy?

Step 1: Caramelize the Onions

Melt your butter in a big skillet over medium heat. Add your sliced onions and a pinch of salt. Now, be patient. You’ll want to cook them slow and steady—about 30-40 minutes—until they’re golden brown and soft. If they stick (and they probably will), splash in a little water or red wine vinegar. It’s no biggie. I do this all the time.

Step 2: Add the Flavor Bombs

Once your onions are lookin’ all caramelized and dreamy, stir in most of the beef broth (save ¼ cup for later), the Worcestershire sauce, and Dijon mustard. Bring it up to a gentle bubble. You’ll probably be tempted to dunk a piece of bread in there at this point. I’m not saying you should, but…

Step 3: Thicken the Gravy

Whisk your reserved ¼ cup broth with the cornstarch until smooth, then slowly stir it into the pan. Keep stirring! It’ll thicken up beautifully in a minute or two. Not thick enough? Add a little more cornstarch. Too thick? A splash more broth will fix it.

Step 4: Season & Finish

Once it’s thick and glorious, turn the heat down low and taste it. Needs salt? Pepper? Maybe a little more Worcestershire? This is your moment. Add in the thyme if you’re feeling fancy. Now it’s ready to go!

Storage Options:

This stuff is so good, I doubt you’ll have leftovers. But if you do:

• Fridge: Airtight container for up to 4 days. Reheat gently on the stove and add a splash of broth if it’s too thick.
• Freezer: Yep, freeze it! Up to 3 months. Thaw overnight in the fridge and warm it up when you’re ready.

Variations and Substitutions:

• Switch the broth: Use chicken or veggie broth instead of beef. Different, but still delicious.
• No Dijon? Try a splash of apple cider vinegar or even a squirt of lemon juice for tang.
• Add mushrooms: Sauté them with the onions for a mushroom gravy vibe.
• Different herbs: Rosemary or sage would be amazing instead of thyme.
• No cornstarch? Flour works too—just whisk it in well to avoid lumps.

What to Serve with Easy Onion Gravy?

Honestly, I could eat this gravy with a spoon. But if you want to be classy about it:

• Mashed potatoes: Obviously. Drench them.
• Meatloaf: Takes it over the top.
• Roast chicken or turkey: Skip the packet stuff.
• Fries or poutine: You haven’t lived until you’ve poured this over fries.
• Bangers and mash: Pub vibes, no plane ticket needed.

Frequently Asked Questions:

Can I make this ahead of time?
Absolutely! Make it the day before, stash it in the fridge, and reheat gently. It actually tastes better the next day. Magic.

How long do I need to caramelize the onions?
I know it’s tempting to rush, but trust me—30-40 minutes. Low and slow. It’s worth it.

Can I make this vegetarian?
For sure! Use veggie broth instead of beef and skip the Worcestershire (or use a vegetarian version). Still so good.

So there you have it—my go-to Easy Onion Gravy that’s saved more meals (and holidays) than I can count. It’s simple, comforting, and makes everything on your plate just a little bit better.

Try it out and let me know how it goes! Did you add mushrooms? Did your family ask for the recipe? I wanna hear all about it. Drop me a comment below or tag me on social. Can’t wait to see what you whip up!

Keep the Flavor Coming – Try These:

Maraschino Cherry Shortbread Cookies – A Tasty Delight

Rigatoni with Sausage, Tomatoes, and Zucchini

Sausage Gravy Breakfast Enchiladas

Easy Onion Gravy

Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Experience an adventure, with this Simple Onion Gravy, where simplicity meets sophistication. Every spoonful of this gravy is a blend of flavors. The caramelized onions sweet essence harmonizes, with the rich beef broth while the subtle tanginess of Worcestershire sauce and the gentle warmth of Dijon mustard add layers of complexity. The infusion of thyme brings a touch creating a gravy that goes beyond being mere sauce and becomes the highlight of any meal. Whether drizzled over a succulent roast or accompanying your mashed potatoes this gravy effortlessly elevates dishes into gourmet delights making your dining table truly special.

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6 Servings

Ingredients

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• 6 tbsp butter
• 2 large yellow onions cut in half and sliced thin
• ⅛ tsp kosher salt
• 2 c low sodium beef broth
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 ½ tbsp cornstarch
• Kosher salt and black pepper to taste
• 1 tbsp chopped fresh thyme or 1 tsp dried thyme

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Instructions

 

1. Melt the butter in a skillet, over medium heat. Add the sliced onions and a pinch of salt stirring occasionally until they turn a brown color. If the onions start browning or stick to the pan reduce the heat and use a splash of red wine vinegar to deglaze.
2. Next, add most of the beef broth (save ¼ cup) along with Worcestershire sauce and Dijon mustard to the caramelized onions. Give it a stir. Bring it to a gentle boil.
3. To thicken the gravy whisk together the reserved ¼ cup of beef broth with cornstarch in a bowl. Gradually add this mixture to the skillet while stirring constantly until you achieve your desired thickness.
4. Once you're happy with the consistency reduce the heat to low. Season with salt and black pepper as needed then stir in some thyme for added flavor.
5. Now you're ready to enjoy this gravy! Serve it warm, over your favorite dishes.

Notes

To enjoy this delectable Easy Onion Gravy in a gluten-free version, a few simple tweaks are all that's needed. Replace the regular beef broth with a certified gluten-free beef broth to ensure no hidden gluten sneaks into your gravy. The key substitution, however, lies in the thickening agent - instead of cornstarch, opt for a gluten-free flour blend or arrowroot powder. These gluten-free alternatives work wonderfully to achieve the desired consistency without altering the rich flavor profile of the gravy. Be mindful of the Worcestershire sauce as well; some brands contain gluten, so it's best to check the label or switch to a gluten-free alternative.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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