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My homemade Onion Gravy recipe adds the perfect touch to so many classic kitchen favorites! It's easy, takes just 30 minutes to make, and is a guaranteed family favorite for pairing with pork chops, chicken, mashed potatoes, and so much more. Loaded with rich caramelized onions in a luxurious brown gravy sauce, I know your family will love it as much as mine does!
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Best Onion Gravy Recipe
Making homemade onion gravy is so much more than simply adding onions to the gravy. It's about the process of slowly cooking onions to bring out the natural sugars, then caramelizing them. It is pure decadence, and once you taste the difference, you will want to make it this way every time!
The flavors of my nostalgic onion gravy recipe complement each other in a warming way. My family loves this sauce for pork chops, mashed potatoes, and chicken, and every time I cook it up it makes the house smell incredible.
Homemade brown gravy with onions is a great choice for weekday meals or for pairing with a holiday meal. It's an amazing sauce that pairs well with so many dishes.
Lovingly ladle it over smothered pork chops, cube steak, sausage, and mashed potatoes, Salisbury steak, with poutine, air fryer meatballs, roasted vegetables… you get the idea!
Onion Gravy Recipes FAQs
Onion gravy is best left in an airtight container in the refrigerator for up to 4 days.
Homemade onion gravy can be frozen in batches. Simply put it in a freezer bag or airtight container with a layer of plastic wrap, squeeze out the air, seal, and label. It is best in the freezer between 4 and 6 months. Onion gravy can be defrosted any time by warming it through in a saucepan.
Gravy is best reheated in a small saucepan over low heat on the stove. If the gravy begins to separate, add a few tablespoons of broth and whisk vigorously. Gravy can also be reheated in the microwave on high in 10 second intervals. Be sure to stir as you go!
Onion Gravy Ingredients
- 1onion peeled and cut into ¼-inch-thick slices
- garlic peeled and minced
- vegetable oil
- unsalted butter
- all-purpose flour
- chicken broth
How to Make Onion Gravy
- Heat a skillet on the stove over medium heat and add vegetable oil. Once hot, add sliced yellow onion and cook, stirring occasionally, until the onions begin to caramelize, about 10-15 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds to 1 minute.
- Push the onions and garlic to the side of the pan. Add butter to the center of the pan and, once it melts, mix in flour. Continue to stir until the mixture becomes golden.
- Slowly add chicken broth while continuously whisking to remove any lumps. Then, mix the mixture with the onions and garlic, scraping up any brown bits from the bottom of the pan. Bring the broth to a boil, then reduce to medium-low and simmer until it starts to thicken, about 15 minutes.
Onion Gravy Recipe Tips
- Yellow onions are perfect for caramelizing. They have a slightly higher sugar content, which will result in the perfect golden-brown color.
- The longer you caramelize the onions, the richer the overall flavor of the gravy.
- Once the onions begin to turn an amber color, keep an eye on them. The process of caramelizing happens quickly, and they can burn easily!
- To avoid lumps in your gravy, take the time to sift you flour first (or cornstarch for gluten-free gravy).
- Making gravy ahead can save you time in the kitchen. Simply reheat the gravy in a small saucepan on low heat and whisk as needed.
Gluten-Free Onion Gravy Instructions
As the recipe stands, it is thickened with flour, which means this is not a gluten-free recipe. However, turning this in to a gluten-free version is as simple as switching out the flour for cornstarch! Instead of flour, use ¼ cup cornstarch.
What to Serve with Onion Gravy
My homemade onion gravy recipe is the perfect way to round out so many favorite classic kitchen recipes.
- Air Fryer Meatballs
- Buttermilk Chicken
- Smothered Pork Chops (my family's favorite!)
- Creamy Mashed Potatoes
- Slow Cooker Beef Tips
Easy Sauce Recipes
- Sausage Gravy Recipe
- Brown Gravy Recipe
- Pot Roast Gravy
- Beef Au Jus
- White Garlic Sauce
- Sage Butter Sauce
- Homemade Buffalo Sauce
- Best Turkey Gravy Recipe
Did you try my recipe for onion gravy? Let me know what you think in the comments below, and please leave a rating!
Check out my all-time favorite sauce recipes here: Easy Sauce Recipes
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Easy Onion Gravy Recipe
Equipment
- Skillet
- Wooden spoon
Ingredients
- 1 large yellow onion peeled and cut into ¼ inch-thick slices
- 3 cloves garlic peeled and minced
- 1 Tablespoon vegetable oil
- 2 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth
Instructions
- Heat a skillet on the stove over medium heat and add vegetable oil. Once hot, add sliced yellow onion and cook, stirring occasionally, until the onions begin to caramelize, about 10-15 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds to 1 minute.1 large yellow onion, 3 cloves garlic, 1 Tablespoon vegetable oil
- Push the onions and garlic to the side of the pan. Add butter to the center of the pan and, once it melts, mix in flour. Continue to stir until the mixture becomes golden.2 Tablespoons unsalted butter, 3 Tablespoons all-purpose flour
- Slowly add chicken broth while continuously whisking to remove any lumps. Then, mix the mixture with the onions and garlic, scraping up any brown bits from the bottom of the pan. Bring the broth to a boil, then reduce to medium-low and simmer until it starts to thicken, about 15 minutes.2 cups chicken broth
Notes
- Yellow onions are perfect for caramelizing. They have a slightly higher sugar content, which will result in the perfect golden-brown color.
- The longer you caramelize the onions, the richer the overall flavor of the gravy.
- Once the onions begin to turn an amber color, keep an eye on them. The process of caramelizing happens quickly, and they can burn easily!
- To avoid lumps in your gravy, take the time to sift you flour first (or cornstarch for gluten-free gravy).
- Making gravy ahead can save you time in the kitchen. Simply reheat the gravy in a small saucepan on low heat and whisk as needed.
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