Onion Gravy From Scratch (perfect for Steak & Mash)

A rich, glossy gravy loaded with caramelized onions that turns steak-night legendary and makes mash melt. All pantry, no packets.

If steak and mashed potatoes are the headline, this gravy is the viral plot twist. We’re talking deep, oniony sweetness, a silky body, and the kind of umami that makes you double-take at your fork. You don’t need a packet, a lab, or a culinary degree—just real ingredients and a little patience. Give me 40 minutes and I’ll hand you a sauce that makes weeknights feel like a steakhouse. FYI: your mash will never be the same again.

What Makes This Recipe So Good

• Big, steakhouse flavor without mystery ingredients. Caramelized onions, real stock, and a touch of Worcestershire build serious depth.
• Foolproof texture—smooth, glossy, and clingy enough to hug steak and sink into mash without turning soupy.
• Flexible and fast, clocking in around 30–40 minutes with options to speed up or simmer longer for extra richness.
• Customizable to your vibe: beefy and bold, veggie-friendly, boozy with red wine, or totally alcohol-free.
• Budget-friendly—onions and pantry staples transform into a restaurant-level gravy for a fraction of the cost.

Shopping List – Ingredients

• 3 large yellow onions (about 900 g), thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2–3 tablespoons all-purpose flour (for thickening; see gluten-free swap below)
• 2 cups beef stock (low-sodium; sub vegetable or chicken stock as needed)
• 1/4 cup dry red wine (optional; sub extra stock if skipping)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 bay leaf
• 1 teaspoon Dijon mustard (optional but excellent)
• 1–2 teaspoons balsamic or sherry vinegar (for brightness; adjust to taste)
• Kosher salt and freshly ground black pepper
• 1 tablespoon cold butter (to finish for extra gloss)

Let’s Get Cooking – Instructions

1. Prep the onions. Peel and slice onions into thin, even half-moons. Consistency matters for even cooking and better caramelization.
2. Start the pan. In a wide skillet or sauté pan, heat olive oil and butter over medium. When butter foams, add onions with a pinch of salt.
3. Caramelize, low and slow. Cook onions 20–30 minutes, stirring occasionally. Keep heat medium-low; they should soften, then turn golden-brown. Don’t rush—color equals flavor.
4. Optional speed-up. If you’re impatient (relatable), a tiny pinch of baking soda can speed browning. Go light—too much turns onions mushy and weirdly soapy.
5. Build the base. When onions are deep golden, sprinkle flour over them. Stir and cook 2–3 minutes to form a roux and kill the raw flour taste.
6. Deglaze. Add red wine if using. Scrape the pan, dissolving tasty brown bits. Let wine reduce by half, about 2–3 minutes. If skipping wine, add a splash of stock to deglaze.
7. Add liquids and aromatics. Stir in stock, Worcestershire, thyme, and bay leaf. Bring to a gentle simmer. The gravy will thicken as the flour hydrates.
8. Simmer to marry flavors. Let it bubble softly for 8–12 minutes, stirring occasionally. If it gets too thick, add splashes of stock. If too thin, simmer longer.
9. Finish with finesse. Remove bay leaf. Stir in Dijon (optional) and vinegar to brighten. Off heat, swirl in the cold butter for restaurant-level gloss.
10. Taste and adjust. Season with salt and pepper. Want more savoriness? A few drops of soy sauce can boost umami—go easy.
11. Choose your texture. Leave onions chunky for rustic gravy, or strain/smash through a sieve for silky-smooth. Both are 10/10 on steak and mash.
12. Serve. Spoon generously over seared steak and pillowy mashed potatoes. Yes, your plate is now unstoppable.

How to Store

• Fridge: Cool completely, then store in an airtight container up to 4 days. Reheat gently over low heat with a splash of stock or water.
• Freezer: Portion into freezer-safe containers or bags. Freeze up to 3 months. Thaw overnight in the fridge for best texture.
• Make-ahead: Caramelize onions in advance and refrigerate 3–4 days. Finish the gravy in 10 minutes when you’re ready to serve.
• Re-thickening: If gravy thins after storage, whisk in a 1:1 cornstarch slurry (start with 1 teaspoon each) and simmer 1–2 minutes.
• Avoid separation: Reheat gently; don’t boil, which can break the emulsified finish.

Why This is Good for You

Homemade beats packets, period. You control sodium, skip preservatives, and nail a clean ingredient list. Onions bring antioxidants (hello, quercetin) and natural sweetness—no need for sugar bombs.

Using real stock boosts flavor without added junk, and finishing with a small knob of butter beats mystery fats. Pairing with steak and mash is classic, but IMO this gravy turns any protein or veg into a satisfying, balanced meal.

Want lighter? Use olive oil, vegetable stock, and go easy on the finish butter. You still get deep flavor with fewer calories—win-win.

Avoid These Mistakes

• Rushing the onions. Pale onions = flat flavor. Give them time to hit deep golden-brown.
• Burning the roux. Flour needs 2–3 minutes, not 10. Stir and keep heat moderate to avoid bitterness.
• Boiling like a maniac. Hard boils can split the finish butter and make gravy feel greasy. Simmer gently.
• Skipping acidity. A splash of vinegar or Dijon brightens and balances richness. Without it, gravy can taste muddy.
• Over-salting early. Stock reduces and concentrates salt. Season at the end for control.
• Ignoring pan fond. Those brown bits are flavor gold. Deglaze and scrape thoroughly.
• Wrong thickness. Too thin? Simmer longer or add slurry. Too thick? Whisk in stock, a little at a time.
• One-note umami. Worcestershire adds complexity. If you skip it, consider a dash of soy sauce or miso for depth.

Mix It Up

• Mushroom-onion gravy: Sauté 8 oz sliced cremini with the onions for earthy richness.
• Red wine steakhouse style: Increase wine to 1/2 cup and reduce further for a bolder, glossy finish.
• Black pepper bomb: Add 1–2 teaspoons coarse cracked black pepper at the end for a steak au poivre vibe.
• Balsamic-sweet & tangy: Use balsamic for the acid and add a tiny pinch of brown sugar to balance.
• Garlic-forward: Add 3–4 cloves minced garlic with the flour and cook 1 minute for a garlicky punch.
• Vegan: Use olive oil, vegetable stock, and finish with a vegan butter or a splash of extra-virgin olive oil.
• Gluten-free: Replace flour with a cornstarch slurry (2 teaspoons cornstarch mixed with 2 teaspoons cold water; add at the simmer).

FAQ

Can I make this without alcohol?

Yes. Skip the wine and deglaze with a splash of stock. You’ll still get plenty of depth from caramelized onions, Worcestershire, and thyme.

What’s the best onion for gravy?

Yellow onions are the MVP—balanced sweetness and savory notes. Sweet onions work too but can tip sugary; just balance with a little extra vinegar.

How can I thicken onion gravy without flour?

Use a cornstarch slurry: whisk equal parts cornstarch and cold water, then stream into simmering gravy until it reaches your desired thickness.

Is Worcestershire sauce necessary?

It’s not mandatory, but it’s a huge flavor boost. If you don’t have it, a small splash of soy sauce or a bit of miso adds umami. Start with a little; taste and adjust.

How do I fix gravy that’s too salty?

Add unsalted stock or water to dilute, then simmer to re-thicken. A small splash of vinegar and a pinch of sugar can help re-balance the taste.

Can I make this ahead of time?

Absolutely. Make it up to 4 days ahead and refrigerate. Reheat gently with a splash of stock and finish with a bit of butter to refresh the shine.

Should I strain the gravy or leave it chunky?

Both are great. For silky gravy, strain and press onions to extract flavor. For rustic charm, keep the onions in. It’s personal preference and dinner mood.

What stock is best for steak?

Beef stock matches steak’s richness best. For a lighter profile or chicken, use chicken stock. Vegetable stock keeps it vegetarian and still delicious.

Wrapping Up

This is the kind of gravy that makes steak feel like a celebration and turns mashed potatoes into a main event. With onions, stock, and a few smart moves, you’ll build a sauce that’s bold, balanced, and seriously craveable. Save the packet for emergencies; you’ve got the real deal now. Plate up, pour heavy, and enjoy the applause—your kitchen just became the steakhouse.