Onion Gravy


6 tablespoons butter

2 large yellow onions cut in half and sliced thin

⅛ teaspoon kosher salt

2 cups low sodium beef broth

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 ½ tablespoons cornstarch

Kosher salt and black pepper to taste

1 tablespoon chopped fresh thyme 1 teaspoon dried thyme



Melt the butter in a large skillet over medium heat. Add the onions and salt. Turn or stir the onions every few minutes until they reach a nice golden brown color. If the onions are browning too fast reduce the heat a bit and if they stick to the bottom of the pan deglaze them with a tablespoon of red wine vinegar, wine, or balsamic vinegar.

Once the onions are browned and caramelized stir in the beef broth (reserving 1/4 cup to mix with the cornstarch), Worcestershire Sauce, and Dijon mustard. Stir to combine and bring to a low boil.

In a small bowl whisk together the reserved beef broth and cornstarch. Slowly add the cornstarch mixture to the gravy whisking to combine. Boil just until thickened.

Reduce heat to low and season with salt and pepper to taste. Whisk in the the fresh thyme. For best results serve promptly.


Caramelizing onions is not difficult, but it can be time-consuming, so plan appropriately. It can take up to 45 minutes. Of course, there are different degrees of caramelization, and for this particular gravy, you don’t have to go the whole enchilada.

Slice those onions thin. They will be so much easier to caramelize if they are thin.

Stir the onions, but not too frequently, as they must have some surface time with the hot skillet to caramelize.

For vegetarian gravy, use vegetable broth.

Other fresh herbs include sage, parsley, rosemary, and chives.


Calories: 130kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 309mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 407IU | Vitamin C: 5mg | Calciu

m: 18mg | Iron: 0.4mg

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