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A rich, savory brown gravy loaded with sweet, caramelized onions. This classic American sauce is perfect for smothering mashed potatoes, roasts, or Salisbury steak. Ready in under 30 minutes.
For 4 servings
Caramelize the Onions
Create the Roux
Deglaze and Add Broth
Simmer and Thicken
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A rich, savory brown gravy loaded with sweet, caramelized onions. This classic American sauce is perfect for smothering mashed potatoes, roasts, or Salisbury steak. Ready in under 30 minutes.
This american recipe takes 35 minutes to prepare and yields 4 servings. At 139.4 calories per serving with 4.17g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Final Seasoning and Serving
Sauté 8 oz of sliced cremini mushrooms with the onions until they release their liquid and begin to brown. Then, proceed with the recipe as directed.
Add 1 teaspoon of fresh, chopped rosemary or sage along with the dried thyme for a more aromatic, woodsy flavor.
For a richer, smoother finish, stir in 2-3 tablespoons of heavy cream or a knob of cold butter at the very end, after removing the gravy from the heat.
Onions are rich in antioxidants, particularly quercetin, which helps combat inflammation and may protect against chronic diseases.
With approximately 132 calories per serving, this gravy provides a significant amount of flavor to meals without adding excessive calories, making it a good alternative to high-fat cream sauces.
Onions contain allicin, a compound known for its potential to support cardiovascular health by helping to manage blood pressure and cholesterol levels.
One serving (approximately 3/4 cup) of this onion gravy contains about 132 calories. This can vary slightly based on the specific ingredients used, such as the type of butter and broth.
Onion gravy can be part of a balanced meal when consumed in moderation. It contains onions, which offer vitamins and antioxidants. However, it is also made with butter and flour and can be high in sodium. Using low-sodium broth and unsalted butter can make it a healthier choice.
Yes, you can. Instead of all-purpose flour, use a gluten-free all-purpose flour blend. Alternatively, you can omit the flour and make a slurry with 2 tablespoons of cornstarch mixed with 3 tablespoons of cold water. Whisk the slurry into the simmering broth and cook until thickened.
Lumps usually form when the liquid is added too quickly to the flour-fat mixture (roux). To prevent lumps, add the broth very gradually at first while whisking constantly. If you still get lumps, you can strain the gravy or use an immersion blender to smooth it out.
Store leftover gravy in an airtight container in the refrigerator for up to 4 days. It will thicken considerably when chilled. Reheat it gently in a saucepan over low heat, whisking frequently. You may need to add a splash of broth or water to thin it to the desired consistency.