Onion Gravy is the finishing touch for your Thanksgiving plate! Roasted onions and turkey drippings are blended with flour, butter, herbs, and chicken stock for an easy and flavorful gravy.
It pairs perfectly with my Herb Roasted Turkey, which is cooked over onion slices that you can use for this recipe! With that method, this gravy only takes 10 to 15 minutes to make!
Roasted turkey, creamy Mashed Potatoes, and rich Sausage Stuffing are some of the best Thanksgiving comfort foods. But none of these delicious dishes are complete without a hefty pour of gravy!
Gravy is traditionally made with meat drippings, and this recipe enhances the rich flavors of your roasted turkey. (That said, you can make gravy without meat drippings — see Substitutions & Variations for alternate recipe steps, below.) And it’s also delicious on a Ribeye Steak!
And you know what else you can make with meat drippings? Yorkshire Pudding!
In fact, it’s not really pudding at all. They’re more like popovers, and you can make a batch to serve alongside some Yeast Dinner Rolls or Buttermilk Cornbread!
Onion Gravy Ingredients:
Roasted onions and turkey drippings from my Herb Roasted Turkey Breast recipe are the base of this gravy. Flour (as opposed to cornstarch) is whisked in to thicken it.
In a separate pan, butter is added to the onions, which are cooked until they caramelize.
Since you’ll need 2 cups of liquid, the drippings are supplemented with chicken stock until you have the full amount. Fresh thyme and parsley (also used on the turkey) are added, then salt and pepper to taste.
How To Make Onion Gravy:
For this recipe you’ll either be using the onions and drippings leftover from my Roasted Turkey Breast recipe or you can make them without. Both ways are available in the recipe card below, but you’ll want to start with caramelizing the onions.
Add butter to the caramelized onions and melt it.
Whisk in the flour and cook for 1 minute, stirring constantly.
Add the stock and /or drippings to the skillet with the onions. Bring to simmer nd continue to cook until thickened.
Remove from heat and add the herbs and season with salt and black pepper. Serve immediately for best results.
Frequently Asked Questions:
Flour is responsible for its thick texture. If you find your gravy is a bit too thin, slowly whisk in more flour. It’s important to add slowly and blend it well, otherwise you’ll have flour chunks in the gravy.
A bit of cornstarch can also be used as a thickener.
About 3 to 4 days.
Cold onion gravy has a gelatinous texture, and no one wants that! To make it liquid again, warm it on low in a saucepan or skillet, stirring until it simmers.
If you want to make gravy without cooking meat first, follow the instructions below.
What To Serve Gravy With
- Roasted Meat (poultry, beef, etc.)
- Fried chicken
- Mashed potatoes
- Sweet potatoes
- Stuffing
- Dinner rolls
- Biscuits
- Hamburgers
- Sandwiches
Substitutions & Variations:
- Make Onion Gravy without making Herb Roasted Turkey Breast:Add 4 tablespoons butter and onions to a large skillet over medium-low heat, stirring occasionally, until the desired color is reached on the onions.
It can be ready to go to the next step as soon as the onions are softened and reach a very light golden brown color, 10-15 minutes. For dark golden brown caramelized onions, this can take up to 2 hours because you’ll want to avoid cooking at high heat.
- Sub vegetable broth, chicken broth, beef broth, or beef stock: These can also be used instead of chicken stock, but of course, it will change the flavor.
- Use a different kind of onion: Yellow or red onion works too, although red has a stronger flavor.
- Add red wine: You can add a splash of red wine to contribute to the 2 cups of liquid.
- Add your favorite flavors: Also, feel free to add your favorite herbs, spices and condiments. Some ideas:
- Fresh rosemary or sage
- Minced garlic or garlic powder
- Worcestershire sauce
More Thanksgiving Recipes (That Taste Great with Onion Gravy!):
- Instant Pot Mashed Potatoes – These are infused with garlic and sage and cook extra fast in an Instant Pot.
- Best Sausage Stuffing – A flavorful, traditional recipe for making stuffing from scratch.
- Southern Cornbread Dressing – Stuffing with a Southern twist!
- Perfect Thanksgiving Roast Turkey Recipe – This recipe makes cooking the perfect turkey seem way less daunting.
- Cheddar Drop Biscuits – An easy side to sop up all that extra gravy with!
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Onion Gravy
Ingredients
- 1 yellow onion thinly sliced
- 2 tablespoons unsalted butter OR 4 tablespoons if not using turkey recipe
- 2 tablespoons all-purpose flour
- 2 cups turkey drippings or stock
- 1 teaspoon fresh thyme fine chop
- 1 teaspoon fresh parsley fine chop
- Kosher salt and pepper to taste
Instructions
- Making from Turkey Breast Recipe: Separate the drippings from the onions. If using a cast-iron skillet, place it back onto the stove over medium-low heat. Or, place a clean skillet on the stove. Add the butter to the pan with the onions and let melt.
- Making without Turkey Breast Recipe: Add 4 tablespoons butter and onions to a large skillet over medium-low heat, stirring occasionally, until the desired color is reached on the onions. It can be ready to go to the next step as soon as the onions are softened and reach a very light golden brown color, 10-15 minutes. For dark golden brown caramelized onions, this can take up to 2 hours.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- You will need two cups of liquid, measure how much drippings you have, and add enough stock to make 2 total cups. If you are not using drippings, use 2 cups of stock. Slowly whisk in the liquid to the pan, bring to a simmer and simmer until thickened, about 3 to 5 minutes.
- Take off the heat, stir in the fresh herbs. Taste, adjust seasoning if necessary.
Notes
- This recipes makes about 2 1/2 cups of gravy and should serve 8 to 9 people.
- Prep and cook times will vary depending on the method that is used. Estimates on the recipe card are based on using this recipe with the turkey breast.
- This gravy is good for up to 4 days in the refrigerator.
- Cold gravy has a gelatinous texture, and no one wants that! To make it liquid again, warm it on low in a saucepan or skillet, stirring until it simmers.
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