Onion Gravy

Ingredients

• 3 tbsp Extra-virgin olive oil
• 2 Yellow onions (Large onions, or 3 medium onions, thinly sliced)
• 0.5 tsp Kosher salt (Plus more if needed)
• 2.5 cup Beef or chicken stock (Heated; vegetable broth may be used for vegetarian gravy)
• 1 tbsp Worcestershire sauce (Can be omitted, though it is recommended for depth of flavor)
• 2 tbsp All-purpose flour
• 0.25 cup Hot water (Used to make a loose flour paste)
• Freshly ground black pepper (To taste)

Steps

1. 1

   Heat the olive oil in a large skillet over medium-high heat.

2. 2

   Add the thinly sliced onions and kosher salt. Cook until the onions are soft and light caramel in color, about 20 minutes, lowering the heat as needed to prevent them from burning.

3. 3

   Add 1 cup of the heated stock and the Worcestershire sauce to the skillet. Cook until most of the liquid has evaporated and the onions have become dark caramel in color.

4. 4

   Whisk the flour with the hot water to make a loose, smooth paste.

5. 5

   Pour the flour paste over the caramelized onions and stir vigorously to incorporate it. Cook for about 1 minute.

6. 6

   Slowly stir in the remaining stock and bring the gravy to a simmer.

7. 7

   Continue cooking until the gravy reaches your preferred thickness.

8. 8

   Season with freshly ground black pepper and additional salt if needed.

Notes

Makes about 2 cups. For a richer variation, replace half of the stock with red wine. The gravy can be refrigerated in an airtight container for up to 3 days; bring it to a simmer in a saucepan before serving. The source recommends serving it with beef, chicken, turkey, meatballs, rice, potatoes, or on a hoagie bun with melted cheese.

Nutrition per serving

• sauce
• side dish
• vegetarian option
• stovetop
• caramelized onions
• make-ahead
• fall
• gluten-containing