onion gravy

BEST Onion Gravy

unsalted butter

onions

sugar

red wine

thyme

sage

beef broth

Worcestershire sauce

salt

mustard

black pepper

dark balsamic vinegar

cornstarch

Melt the butter in a saucepan over medium high heat.  Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden).  Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes.  Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes.  Remove sprigs of herbs.  Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously.  Add the cold butter and whisk until dissolved.  Add salt and pepper to taste and more mustard if desired.

Add this simple onion gravy recipe to your repertoire. It's the perfect accompaniment to sausages and roasts with the deep flavours of beef stock, red wine and herbs

Easy onion gravy

butter

olive oil

bay leaf

tsp sugar

tbsp flour

tsp red wine vinegar

beef stock (or vegetable stock)

Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.

Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn’t lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.

Tender meatballs are smothered in brown gravy with onions and served over creamy mashed potatoes. This is the ultimate comfort food that&#039;s make-ahead and freezer friendly!

Meatballs and Gravy

Tablespoons Olive Oil

½ lbs. Ground Beef (85% lean)

½ Yellow Onion (finely diced)

Breadcrumbs (Plain

Garlic (minced)

Tablespoon Ketchup

Yellow Mustard

Worcestershire Sauce

Salt

Pepper

Parsley

Yellow

Tablespoon Unsalted Butter

Chicken Broth

Beef Broth

Beef Bouillon Cube (or 1 tsp Better than Bouillon)

Onion Powder

Garlic Powder

Bouquet

water + 3 tablespoons Corn Starch

Pro Tip: Refrigerate the meatballs for 15 minutes after rolling them to help them stay together during cooking.

Set olive oil aside and gently mix remaining meatball ingredients in a large bowl until just combined, don’t overmix or the meat will become tough. Roll into 1+1/2 inch meatballs.

Heat olive oil in a large nonstick skillet over medium heat. Brown 5-6 meatballs at a time for about 2 minutes on each side. (Leave extra room around each so that you can easily roll them over to cook on the reverse side.) Remove and set aside on a plate. Repeat for all meatballs.

Reduce heat to medium. Add any oil/drippings from the meatball plate back to the pan and melt a Tablespoon of butter. Add the sliced onions and let them soften and even caramelize a bit, about 15 minutes. Stir often.

Brown the Meatballs

Add the chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce to the skillet. Stir to combine.

Use a silicone spatula to work any brown bits on the bottom of the pan into the sauce. If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce.

Combine the cold water and corn starch in a small Tupperware with a lid. Shake to combine.

Bring gravy to a boil. Slowly whisk in cornstarch mixture until desired thickness is obtained. Decrease to medium low. Continue to whisk to ensure that it blends in smoothly.

Prepare the Gravy

Add the meatballs back to the skillet and heat for about 10 minutes to allow the meatballs to finish cooking through. Garnish with parsley and serve over mashed potatoes.

Add the Meatballs

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614971947/ixGZJRlnq.mp4

Tender meatballs are smothered in brown gravy with onions and served over creamy mashed potatoes. This is the ultimate comfort food that's make-ahead and freezer friendly!

This classic, Southern Smothered Pork Chops recipe is pure comfort food at its finest. Pan-fried, super flavorful pork chops covered beautifully in rich onion gravy! A perfect dish that's so easy to whip up, flavor-filled, and extra extra cozy!

Southern Smothered Pork Chops

pork

kosher salt & black pepper,

garlic powder

smoked paprika

all-purpose flour

white onion, cut & sliced into half moons

thyme, de-stemmed

chicken stock

heavy whipping cream

Use a paper towel to pat dry the pork chops on both sides. Season the chops with salt/pepper- to taste, along with the garlic powder and smoked paprika on all sides. Use your hands (fitted with disposable gloves, if desired) to massage the spices into the chops. Then set the pork chops aside.

Add the flour into a shallow pie plate or dish. Dip each pork chop into the flour, coating well on all sides, and then shake off excess flour. Add the floured pork chops to a small baking sheet/platter and repeat the process until all the pork chops are coated in flour- but do not discard the remaining flour, set aside.

In a large non-stick skillet (at least 10-inches or larger), heat the butter/olive oil over medium heat.

Once the mixture sizzles, gently swirl the skillet to evenly coat the bottom, add the pork chops into the skillet. Careful not to overcrowd the pan, depending on the size of your chops, you may have to cook them in batches. Cook the pork chops for about 4-5 minutes on each side, or until a nice brown sear/crust appears. Then transfer the fried pork chops to a clean baking sheet/platter and cover them with foil.

Add the onions into the skillet and sauté, stirring often. Allow the onions to break down and caramelize until they reach a deeply golden-brown color, about 8-10 minutes. Then add in the garlic and continue stirring until fragrant, about 1 minute.

Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until all the flour begins to dissolve. The flour should absorb most, if not all, of any butter/oil left in the skillet- making sure that all the flour has fully dissolved.

Sprinkle in the fresh thyme and stir together once more. Pour in the stock and use a wooden utensil to stir the stock into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken some, about 2 minutes.

Stir in the heavy cream to bring the gravy together and allow the mixture to come up to a simmer. Then taste the gravy and adjust it to your preference by adding more salt/pepper, as desired.

Add in the pork chops along with any residual juices and spoon the gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10-15 minutes more. The gravy will thicken nicely, take on a deeper color, and meld with the pork chops.

Then remove from heat and let the dish cool for 5 minutes. Serve the smothered pork chops immediately alongside your favorite sides like mashed potatoes, rice, veggies, or other desired side items. Enjoy!

I am a 65 year old black woman who's made smothered pork chops countless times. I must say these were the best EVER! Musta been that butta! Thanks for the recipes. Can't wait to try more...

I have made smothered pork chops many times but this recipe was awesome thanks

I made this last night and my partner said it was the best meal I'd ever made! It was very easy to make and delicious! Thank you!

Excellent! Thank you for sharing this Quin!

Very hearty, very rich, and entirely satisfying. I used thick chops and found I needed to add some stewing time at the end. Next time I might season the flour with a little cayenne to add a little punch. Glad I tried this and I look forward to trying it again! 

I've been making smothered chops for 50 years. Your recipe beats mine hands down. It's simpler, too.  Bless you, darlin', for teaching this old dog a new trick. Delicious!

This was UH-MAZING!!! I've made this motherboard chopped so many times in my life and this is by far the best. Huge hit in my house.❤️❤️

This was a good receipt, my family loved it. My only change was i added some dijon mustard to the gravy to give it a deeper flavor.

So good! This will def be going into the rotation as a family favorite- thank you Q!  😊

I have always struggled with pan frying pork chops because they always turn out dry, but not with this recipe.  This is a winner!! My pork chops were so tender and flavorful.  The gravy was perfect!  I think my pork chops were thin-cut and they were still delicious in this recipe.    I even had 6 pork chops &amp; I rotated them in the gravy (added a little more flour and chicken broth).

Tried this and I'm a Tesla type person. I don't mean the car though i mean the inventor of electricity... Bam

The onion gravy is great. Wonderful southern recipe.

This recipe is outstanding! I used thick cut chops and they came out tender and juicy. The gravy was silky and delicious. I did add 8 oz. of various mushrooms along with the onion. If you are tempted to go the canned soup route please reconsider and try this recipe. You won’t be disappointed. Other than adding mushrooms I followed the recipe exactly. The fresh thyme can’t be skipped. 

Hi there . Can I substitute beef broth for the chicken broth? Your recipe looks wonderful!! I’m snowed in and all I have is beef broth . 

Hey!!!  Can youvput this is a crock pot?  6-8 hrs on low after you sear meat?

Thanks!!

My husband moaned in pleasure with every single bite he took of this. Haha. It was delicious! My daughter is home from college this week and he said I HAD to make this for her. So we are having it again tonight. This will definitely be in our rotation. Served it over a bed of mashed potatoes. So good! 

Just made this for dinner tonight, oh my goodness! So good, so rich, so tasty! The gravy it makes is over the top rich and delicious, we’re saving the leftover for breakfast with biscuits! 
Thanks for such an easy and yummy dish! 

https://www.youtube.com/watch?v=fSvuu7O6rCg

This classic, Southern Smothered Pork Chops recipe is pure comfort food at its finest. Pan-fried, super flavorful pork chops covered beautifully in rich onion gravy! A perfect dish that's so easy to whip up, flavor-filled, and extra extra cozy!

FULL RECIPE: https://www.butterbeready.com/southern-smothered-pork-chops/

Thanks for watching!

Q.

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This hamburger steak is pan fried on the stove and smothered in thick brown gravy with onions. Learn the simple chef-inspired secret behind making ultra-juicy, restaurant quality steak patties!

Hamburger Steak (with Onion Gravy!)

½ lbs. ground beef (85% lean)

Tablespoons butter

onion

yellow mustard

Worcestershire

garlic (minced)

Salt/Pepper

chicken broth

onion powder

water corn starch

Gently combine the minced onions, shredded frozen butter, garlic, Worcestershire sauce, mustard, and the meat. Don’t overwork the meat or it will make the steaks tough.

Form into evenly sides oval steaks. Refrigerate for 15 minutes. Meanwhile, measure out remaining ingredients.

Remove meat from fridge and season each side with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the steaks and sear on each side for 2-3 minutes, handling gently. Set aside.

Prepare the Steaks

Decrease heat to medium-low. Melt 2 Tablespoons butter in the pan and add the onions. Cook for 15-20 minutes, until the onions soften and begin to caramelize.

Add the chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce. Run a silicone spatula along the bottom of the skillet to lift up any remnants of meat, this will give the gravy extra flavor.

Mix the cornstarch and cold water until fully smooth and combined.

Bring the gravy to a boil and whisk in the cornstarch mixture. Once thickened, decrease heat to medium-low.

Make the Gravy

Add the steaks back to the skillet and spoon the gravy on top. Cover for 10 minutes, or until cooked through. The internal temperature should be 160° F.

Swirl in remaining 1 tbsp. cold butter at the end. This is a chef-inspired finishing technique that adds a smooth, velvety finish to the gravy.

Sprinkle with parsley. Serve with mashed potatoes and roasted carrots!

Finish the Dish

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614971802/iNzPqH91N.mp4

This hamburger steak is fried on the stove and smothered in thick brown gravy with onions. Learn the simple chef-inspired secret behind making ultra-juicy, restaurant quality steak patties!

Hamburger Steak

A simple roasted pork loin with fresh garlic, rosemary, and thyme.  Easy to prep, easy to cook and absolutely delicious.

How to Cook a Pork Loin

lb Boneless Fresh Pork Loin

Salt and pepper

Tbs fresh rosemary (minced)

Tbs fresh thyme (minced)

Tbs pan drippings (or vegetable oil

onion (sliced)

thyme (or 1 tsp dried)

Tbs all purpose flour

Preheat the oven to 375 degrees F.

Remove pork loin from the wrapper and pat dry with paper towels.

Place pork loin in a roasting dish, and season with salt and pepper.

Combine the olive oil, garlic, fresh rosemary and fresh thyme in small bowl.

Spread herb &amp; garlic mixture over the pork loin.

Roast in the oven for 1 hour, to 1 hour 20 minutes (15-20 minutes per pound), or until the center reads 145 degrees F in the middle.

Rest for at least 15 minutes before slicing.

Devour.

For the Pork

In a large skillet, saute half a medium onion in the vegetable oil (or butter or pan drippings).

Season with salt, pepper and add fresh or dried thyme.

Add the flour and mix well, and allow to cook for a minute.

Whiskin the hot stock.

Simmer, whisking constantly until thickened.

Test for seasoning and add more if needed.

Serve with sliced roasted pork loin.

For the Gravy

Excellent!  I cut this recipe in half for 6. Made as outlined without the gravy and 4 adults and 2 small children ate the entire meal!  Next time I will roast in a 9/9 pan to make the drippings easier to harvest for the gravy. I would also increase the herbs to get more crust on the loin. Resting time is critical for a perfectly cooked roast. Easy enough for a week night dinner and I know the pork would make perfect sandwiches for lunch to clean up any leftovers
Thank you kyleecooks.com

I love roasting a whole pork loin versus individual chops because they stay so juicy!  And you never know who is hungry enough to eat more than one chop!

What an absolutely perfect meal! I love pork loin! That onion gravy is to die for!

Everything about this meal sounds so good! I love the idea of onion gravy!

The pork is cooked to perfection! Love all the herbs and that gravy is a must!

Im always looking for new gravy recipes for roasts... this onion gravy is now on my list to make!

You’re right! Delicious and great family meal! Highly recommend the gravy too.  Next time, I need to plan better and make sure I stop by Sunday evening :)

How exciting to have your parents for a visit. I always loved cooking for my folks. Got my creative juices flowing. The herb roasted pork loin looks so good and juicy. That gravy is just the right way to finish off the pork. I'm really hungry now after looking at all the photos.

That looks so good. I love how beautiful the whole set up looks Kylee. The recipe sounds so flavorful, rich and the gravy looks so creamy. Saving this for later.

What a gorgeous roast. I can't wait to make this, subbing a little tapioca starch for the flour but I think it should work GF.  The flavors are too go not to try!

Beautifully cooked pork and that gravy stole my heart.  Love this combination. My favorite way to flavor meat is with fresh herbs. So good

I like the presentation of this dish. My husband would go crazy for this. Very beautiful. Look nice and tender too.

My son loves pork and this sounds so delicious! Can’t wait to make this for him!

Your tips are my favorite part of your posts! Such great information! This dish looks delish!

A good comfort dish for the season as the weather begins to get colder!  It's so easy to make and looks so tasty. I already have some ideas for the leftovers!

That herby crust and that gravy! Oh you knocked it out of the park! I can't wait to try this recipe!

I can really see how tender and juicy this roast is .  We love a good tenderloin and this one looks super delicious.

This shallot gravy is really easy but delivers big on flavor. It&#x27;s a delicious accompaniment to any gravy loving meal! The gravy can be made in advance and reheated, and lasts about 2 weeks in the fridge.

Vegan Shallot Gravy

shallots, finely diced (heaping 1/2 cup)

tbsp all purpose flour

vegetable broth

soy sauce

tsp tapioca starch

water

Heat the vegan butter (or olive oil) in...

Heat the vegan butter (or olive oil) in a small pot over medium low heat. Add the shallots and cook until soft and translucent, about 4-5 minutes. Turn down the heat if they start to brown.

Add the flour and cook another 1-2 minutes,...

Add the flour and cook another 1-2 minutes, stirring near constantly,

When the flour smells a little toasty, slowly...

When the flour smells a little toasty, slowly stream in the vegetable broth, whisking as you pour to prevent clumping.

Add the wine and soy sauce. In a...

Add the wine and soy sauce. In a small dish whisk together the tapioca starch with 1 tablespoon of water, then add it to the gravy.

Bring the gravy to a simmer, and let...

Bring the gravy to a simmer, and let it cook for about 5-8 minutes or until thickened. If needed add a little extra starch to thicken, or broth to thin.

This creamy vegan mushroom gravy is built with so much flavor from caramelized onion and mushrooms. It&#x27;s easy to make and can be made in advance, so ideal for holiday meal planning! For a gluten free gravy, use GF all purpose blend or substitute arrowroot or other starch.

Top 8 onion gravy recipes from across the web

The most viewed onion gravy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

BEST Onion Gravy

Easy onion gravy

Meatballs and Gravy

Southern Smothered Pork Chops

Hamburger Steak (with Onion Gravy!)

How to Cook a Pork Loin

Vegan Shallot Gravy

Creamy Vegan Mushroom Gravy

Top 8 onion gravy recipes from across the web

The most viewed onion gravy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BEST Onion Gravy

Easy onion gravy

Meatballs and Gravy

Southern Smothered Pork Chops

Hamburger Steak (with Onion Gravy!)

How to Cook a Pork Loin

Vegan Shallot Gravy

Creamy Vegan Mushroom Gravy

The most viewed onion gravy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine