If you’re looking for a rich, savory gravy to take your steaks, burgers, or mashed potatoes to the next level, this Onion Gravy is it.

Made from simple ingredients and plenty of flavor, it’s an easy recipe that comes together in minutes and goes with just about anything hot off the grill.

Why You’ll Love This Recipe

Uses basic pantry ingredients for big flavor
Perfect for topping grilled meats or mashed potatoes
Easy to make ahead and reheat for later meals

Ingredients for Onion Gravy

Bacon grease – perfect if you don’t have drippings from roast beef, turkey or other meats.
Butter – if you don’t have drippings or bacon grease, all butter will work well.
Onion – If you have picky eaters, dice the onion fine or slice thin if you want more texture.
All purpose flour – thickens the gravy.
Broth – Beef broth or chicken broth – either works
Worcestershire sauce – for added depth of flavor
Kitchen Bouquet – adds flavor and color for that dark, rich brown gravy you are looking for.
Granulated garlic – adds flavor that compliments meat or vegetable dishes.
Kosher salt – Balances all of the flavors.
Black pepper – Adds a peppery kick that goes well with the gravy.

How to Make Onion Gravy

Browning onions and flour for gravy in a pan with wooden spoon.

Cook the onions: In a large saucepan, melt butter with bacon grease over medium heat. Add sliced or diced onions and cook until soft and golden brown, stirring often.

Make the roux: Sprinkle flour over the caramelized onions and stir until combined. Cook until golden brown, stirring constantly so the flour doesn’t burn.

Add the liquid: Slowly whisk in the broth, scraping up any bits from the pan.

Season: Mix in Worcestershire sauce, Kitchen Bouquet, granulated garlic, salt, and pepper. Continue to cook, whisking often until the gravy is thick and glossy. Taste and adjust seasoning as needed.

Pouring brown onion gravy over mashed potatoes.

Recipe Tips for Homemade Gravy

To make thicker gravy: Simmer longer or whisk in a small amount of flour or cornstarch mixed with water (a slurry) until you reach the desired consistency. Bring gravy to a boil, whisking continually and then lower to simmer.
To make thinner gravy: Whisk in a bit more broth until it reaches the texture you like.
Lumpy Gravy: A whisk is the ideal tool for making gravy without lumps. If you still end up with lumpy gravy, you can always use an immersion blender to mweake it smooth.
Add-Ins: Sautéed mushrooms and fresh herbs will add extra flavor and texture.

Make Ahead and Storage: Let the gravy cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat slowly over low heat, whisking in a splash of broth if it thickens too much.
Serving: Perfect for hamburger steak, bangers and mash, Thanksgiving turkey, grilled chuck roast and mashed potatoes.

Onion gravy over mashed potatoes in a bowl.

This simple Onion Gravy recipe is the kind of comfort food that brings everything together on your plate. Whether you’re serving up grilled burgers, roast beef or mashed potatoes, it’s a simple recipe that makes every meal taste a little more special.

Onion gravy and mashed potatoes in a bowl with spoon.

Print Recipe

No ratings yet

Onion Gravy

Onion Gravy is rich, flavorful, and easy to make with simple ingredients. Perfect for topping steaks, burgers or mashed potatoes for the ultimate comfort meal.

Prep Time5

Cook Time15

Course: Sauces

Cuisine: American

Keyword: brown gravy, gravy without drippings, meat gravy

Servings:

Calories: 130kcal

Ingredients

2 tablespoons bacon grease or meat drippings
2 tablespoons butter
1 large onion sliced thin or diced
⅓ cup all purpose flour
5 cups broth beef, chicken or vegetable broth
2 tablespoons Worcestershire sauce
1 tablespoon Kitchen Bouquet
1 tablespoon granulated garlic
1 teaspoon kosher salt
1 teaspoon black pepper

Instructions

In a large saucepan, melt butter with bacon grease over medium heat. Add sliced or diced onions and cook until soft and golden brown, stirring often.
Sprinkle flour over the caramelized onions and stir until combined. Cook until golden brown, stirring constantly so the flour doesn’t burn.
Slowly whisk in the broth, scraping up any bits from the pan.
Mix in Worcestershire sauce, Kitchen Bouquet, granulated garlic, salt, and pepper. Continue to cook, whisking often until the gravy is thick and glossy. Taste and adjust seasoning as needed.

Notes

To make thicker gravy: Simmer longer or whisk in a small amount of flour or cornstarch mixed with water (a slurry) until you reach the desired consistency. Bring gravy to a boil, whisking continually and then lower to simmer.
To make thinner gravy: Whisk in a bit more broth until it reaches the texture you like.
Add-Ins: Sautéed mushrooms and fresh herbs will add more flavor and texture.
Make Ahead and Storage: Let the gravy cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat slowly over low heat, whisking in a splash of broth if it thickens too much.
Serving: Perfect for hamburger steak, bangers and mash, grilled chuck roast and mashed potatoes.