Onion Gravy

I had left over Tri Tip Steak. She Who Must Be Obeyed informed me there would be gravy. This presented a problem. Really good gravy requires dripping from the roast pan. If you have smoked or grilled the meat, you have no drippings. However, instructions had been given.

You can buy packaged gravy mixes or canned gravy, but they just don’t have much flavour.

You need to add some other big flavour if you don’t have pan drippings. Browned onions fit the bill.

Start by cutting a large onion in half, lengthwise. Then thinly slice it into strips. You are looking for 375 ml (1 1/2 cups) of onion.

Heat 50 ml (1/4 cup) of vegetable oil over medium high heat until shimmering, about 1 minute. Add the onions cook, stirring often, until the onions are turning golden, about 12 minutes.

Add 50 ml (1/4 cup) of flour to the onions and stir to coat. Add 500 ml (2 cups) beef broth, 15 ml (1 tbsp) soy sauce, and 5 ml (1 tsp) Worcestershire sauce.

Stir and cook until the gravy has thickened, about 5 minutes.

Add salt and pepper to taste.

I have done a video of this recipe:

The Verdict

This makes a great gravy that is much better than from a package or a can. The onions give it a full flavour that is almost as good as pan gravy.

Best of all, She Who Must Be Obeyed was happy with her gravy.

The Old Fat Guy

Onion Gravy

Onion Gravy

Ingredients

  • 375 ml (1 1/2 cups) thinly sliced onion.
  • 50 ml (1/4 cup) vegetable oil
  • 50 ml (1/4 cup) flour
  • 500 ml (2 cups) beef broth
  • 15 ml (1 tbsp) soy sauce
  • 5 ml (1 tsp) Worcestershire sauce
  • salt and pepper to taste

Instructions

  1. Start by cutting a large onion in half, lengthwise. Then thinly slice it into strips. You are looking for 375 ml (1 1/2 cups) of onion.
  2. Heat 50 ml (1/4 cup) of vegetable oil over medium high heat until shimmering, about 1 minute. Add the onions cook, stirring often, until the onions are turning golden, about 12 minutes.
  3. Add 50 ml (1/4 cup) of flour to the onions and stir to coat. Add 500 ml (2 cups) beef broth, 15 ml (1 tbsp) soy sauce, and 5 ml (1 tsp) Worcestershire sauce.
  4. Stir and cook until the gravy has thickened, about 5 minutes.
  5. Add salt and pepper to taste.
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6 thoughts on “Onion Gravy”

  1. Thanks David – before making the gravy – I’m wondering how long leftover gravy can be stored in the fridge and if it can be frozen?

    1. It should be fine for about 5 days in the fridge and, yes, you can freeze it, but the gravy is a little thinner after freezing. I don’t mind it a bit thinner, but you could thicken it again by putting equal amounts of flour and cold water in a sealed jar and shaking it (about 15 ml each per cup of gravy). Then add it to the gravy, bring it to a boil and then reduce and simmer for 5 minutes.

      1. Thanks for the Gravy feedback David – Absolutely Wonderful and barely enough leftover for the Fridge – let alone the Freezer!

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