Onion Gravy

This is one versatile gravy that can be made a day ahead, no pan drippings needed!  It can be paired with pork, chicken, turkey, veal or even beef just by varying the base broth.  Making a gravy is not my favorite thing, especially trying to pull one together from pan drippings just as a holiday meal is about to be served.  Take the pressure off the big day and make a delicious onion gravy the night before!

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  • 1/2 cup (1 stick) unsalted butter
  • 2 cups sweet onion, minced
  • 2 tbsp. gluten free corn starch
  • salt and pepper to taste
  • 2 cups of gluten free broth, warmed (I used 2/3 cup each of chicken, beef and vegetable broth)
  • 1 tbsp. brandy
  • 1 tbsp. heavy cream (optional or use half and half, or milk)



Pulse the onions in an electric chopper to make the prep work fast and easy.  You should have 2 cups total, minced.

In a heavy skillet melt the butter, add the onions and season with salt and pepper.  Stir frequently and cook slowly over medium low heat until the onions begin to break down, about 20 minutes.

Have the corn starch, broth and a whisk ready for the next step.  Sprinkle the corn starch evenly over the onions and whisk whisk whisk for 1-2 minutes.  Don’t stop!

Stream in the warmed broth and continue whisking.  The gravy will thicken.

See how the onions have almost melted into the gravy?  If you don’t want the little bits of onion that remain you can strain the gravy or puree it with an immersion blender.  If you like a little texture definitely leave them in.

Transfer the gravy to a small sauce pan, then stir in the brandy and cream.  Cover and keep warm until serving.

This gravy was made with a combination of chicken, vegetable and beef broth (2/3 cup each) and has a pale cream/light brown color.  I’ll be serving it with a pork roast.  You can use all chicken, beef or vegetable broth, or a combination as I did here.  Experiment with each or make a blend to create the shade and flavor you prefer.

Notes ♪♫  If making a day ahead, cool the gravy to room temperature and refrigerate.  The day of the meal gradually reheat and thin with a little extra broth if needed.

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