Go Back
Onion gravy

Onion gravy

Lots of onion, a dark roux, the best vegetable broth and a drizzle of Worcestershire sauce. These are what it takes to make the tastiest onion gravy. Serve with meat, chicken or just plain mashed potatoes.
Course Condiment
Cuisine International
Keyword Gravy
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 3 cups

Ingredients

  • ½ cup butter
  • ½ cup chopped onion
  • ⅓ cup all-purpose flour
  • 3 cups vegetable broth
  • salt
  • pepper
  • 2 teaspoons Worcestershire sauce

Instructions

  • Melt the butter in a pan and stir in the chopped onion.
    Making a roux with butter, chopped onion and flour
  • Pour in the flour, all at once, and stir until pasty in appearance.
  • Over medium-low heat, cook the roux with the onion, stirring once in a while, until the roux turns a deep brown.
    Cooking roux with onion until dark
  • Pour the broth in a thin stream using one hand while stirring with the other.
    Pouring vegetable broth over dark roux to make onion gravy
  • Cook, stirring, until the gravy thickens.
  • Taste. Add salt and pepper if your broth is underseasoned.
  • Stir in the Worcestershire sauce.
    Adding Worcestershire sauce to onion gravy
  • Off the heat, plunge in an immersion blender to liquefy the onion bits.
    Making a smooth onion gravy with immersion blender
  • Taste one last time and adjust the seasonings, if needed.
    Mashed potatoes with onion gravy