ONION GRAVY

Discover the secret to perfect Onion Gravy with this easy recipe! Learn how to caramelize onions to golden perfection and create a savory gravy with beef broth, Worcestershire sauce, and Dijon mustard. Perfect for mashed potatoes or roasted meats, this homemade gravy is a must-have for your next dinner. Master the art of caramelizing onions and elevate your dishes with this flavorful addition.

Ingredients

• 6 tablespoons butter
• 2 large yellow onions, halved and thinly sliced
• 1/8 teaspoon kosher salt
• 2 cups low sodium beef broth (reserve 1/4 cup)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 1/2 tablespoons cornstarch
• Kosher salt and black pepper to taste
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)

Instructions

Caramelize the Onions:

• Melt the butter in a large skillet over medium heat.
• Add the thinly sliced onions and 1/8 teaspoon of kosher salt.
• Stir the onions every few minutes until they achieve a golden brown color. This process can take up to 45 minutes, so be patient. If the onions begin to brown too quickly, lower the heat. If they stick to the pan, deglaze with a tablespoon of red wine vinegar, wine, or balsamic vinegar.

Prepare the Gravy Base:

• Once the onions are caramelized, stir in the beef broth (remember to reserve 1/4 cup), Worcestershire sauce, and Dijon mustard. Mix well and bring to a low boil.

Thicken the Gravy:

• In a small bowl, whisk together the reserved beef broth and cornstarch until smooth.
• Gradually add the cornstarch mixture to the gravy, whisking continuously. Allow the gravy to boil until it thickens.

Season and Finish:

• Reduce the heat to low and season with kosher salt and black pepper to taste.
• Whisk in the chopped fresh thyme (or dried thyme if using). For the best flavor, serve the gravy promptly.