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5 from 1 rating

Onion Gravy

This onion gravy is rich with flavor and easy to make without drippings! It has the perfect balance of simple seasonings and is a perfect addition to Salisbury Steak, Hamburger Steak, and Cube Steak!


  • 4 Tablespoons butter
  • 2 large yellow onions
  • 2 cups beef broth
  • 1 cube beef bouillon, or 1 tsp better than bouillon
  • 1 ½ teaspoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon ground sage
  • ½ teaspoon garlic powder
  • 3 Tablespoons cold water + 3 tablespoons corn starch
  • 1 Tablespoon cold unsalted butter


  • Slice the onions to about ½ inch thick, try to make them the same size so they cook evenly.
  • Melt 4 TBS butter in a pot over medium heat and add the sliced onions. Cover partially and let them simmer, soften, and reduce for about 25 minutes. Stir every few minutes and reduce heat if they start cooking too quickly.
  • Meanwhile, whisk the cornstarch and COLD water together until well-combined. Add the seasonings and beef broth and stir to combine. Store in the fridge until ready for use.
  • Once the onions are reduced, whisk the cornstarch/broth/seasonings once more, then add them to the pot. (If the cornstarch has settled to the bottom, a silicone spatula can be used to lift it up.)
  • Use the liquid to “clean” the bottom of the pot from the onions. This gives the gravy more flavor.
  • Bring to a boil, then reduce to a simmer. Continue to simmer until desired thickness is obtained.
  • Optional: Remove from heat and melt 1 Tablespoon cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.


Pro Tips
  • For added richness and flavor, add 1/3 cup dry red wine along with the butter and onions. It will reduce almost completely during the cooking process but will add color and flavor to the onions. Cabernet Sauvignon and Merlot are good choices. The wine doesn't have to be expensive but it should be something that you would want to drink.
  • For a sweeter flavor, caramelize the onions for 40-45 minutes instead of 25.
  • To incorporate mushrooms, I recommend sautéing them in a pan separately until golden brown and stirring them into the gravy at the end. This will give them the best flavor and texture.
  • 1 cup beef broth + 1 cup chicken broth is another great combination that you can use instead of all beef broth.

This recipe makes 2 cups, the nutritional information is per cup.


Calories: 372kcal, Carbohydrates: 24g, Protein: 5g, Fat: 29g, Saturated Fat: 18g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 1625mg, Potassium: 366mg, Fiber: 2g, Sugar: 6g, Vitamin A: 901IU, Vitamin C: 9mg, Calcium: 69mg, Iron: 2mg