Rich Onion Gravy
Rich Onion Gravy
Ingredients
- 2 tablespoons duck fat
- 2 yellow onions, sliced
- 1/4 teaspoon salt, plus more, to taste
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon black pepper, freshly ground, plus more, to taste
- 1/4 cup beef demi-glace, from a jar (e.g., Fond brand)
- 1 tablespoon beurre manié, (1 tablespoon softened butter mixed with 1 tablespoon all-purpose flour)
- 2 cups beef stock, from a jar (e.g., Fond brand)
- 1 tablespoon Worcestershire sauce
Instructions
- 1
In a medium pot or Dutch oven, add the duck fat and heat over medium-low heat until melted.
⏱️ 2 min
- 2
Add the sliced onions and 1/4 teaspoon of salt to the pot. Stir to coat the onions in the duck fat.
⏱️ 1 min
- 3
Cover the pot with a lid and cook for 10 minutes, allowing the onions to soften and release their moisture.
⏱️ 10 min
- 4
Remove the lid, add the chopped fresh thyme and 1/4 teaspoon of black pepper to the onions. Stir well.
⏱️ 1 min - 5
Continue to cook the onions, stirring occasionally, for another 2 minutes, allowing the thyme to become fragrant.
⏱️ 2 min
- 6
Stir in the beef demi-glace until well combined with the onions.
⏱️ 1 min
- 7
Add the beurre manié to the pot, stirring constantly until it has fully dissolved and is incorporated into the onion mixture.
⏱️ 2 min
- 8
Pour in the beef stock, stirring continuously to prevent lumps and ensure the beurre manié is fully dispersed.
⏱️ 1 min
- 9
Bring the gravy to a gentle simmer, then reduce the heat to low. Let the mixture simmer for about 30 minutes, stirring occasionally, until it thickens to your desired consistency. The flour in the beurre manié will help with the thickening.
⏱️ 30 min
- 10
Stir in the Worcestershire sauce.
⏱️ 1 min
- 11
Taste the gravy and adjust seasoning with additional salt and pepper if needed. Serve hot, generously poured over dishes like Toad in the Hole, Bangers and Mash, or roast potatoes.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Rich Onion Gravy
- 2 tablespoons duck fat
- 2 yellow onions, sliced
- 1/4 teaspoon salt, plus more, to taste
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon black pepper, freshly ground, plus more, to taste
- 1/4 cup beef demi-glace, from a jar (e.g., Fond brand)
- 1 tablespoon beurre manié, (1 tablespoon softened butter mixed with 1 tablespoon all-purpose flour)
- 2 cups beef stock, from a jar (e.g., Fond brand)
- 1 tablespoon Worcestershire sauce
Instructions
- 1
In a medium pot or Dutch oven, add the duck fat and heat over medium-low heat until melted.
⏱️ 2 min - 2
Add the sliced onions and 1/4 teaspoon of salt to the pot. Stir to coat the onions in the duck fat.
⏱️ 1 min - 3
Cover the pot with a lid and cook for 10 minutes, allowing the onions to soften and release their moisture.
⏱️ 10 min - 4
Remove the lid, add the chopped fresh thyme and 1/4 teaspoon of black pepper to the onions. Stir well.
⏱️ 1 min - 5
Continue to cook the onions, stirring occasionally, for another 2 minutes, allowing the thyme to become fragrant.
⏱️ 2 min - 6
Stir in the beef demi-glace until well combined with the onions.
⏱️ 1 min - 7
Add the beurre manié to the pot, stirring constantly until it has fully dissolved and is incorporated into the onion mixture.
⏱️ 2 min - 8
Pour in the beef stock, stirring continuously to prevent lumps and ensure the beurre manié is fully dispersed.
⏱️ 1 min - 9
Bring the gravy to a gentle simmer, then reduce the heat to low. Let the mixture simmer for about 30 minutes, stirring occasionally, until it thickens to your desired consistency. The flour in the beurre manié will help with the thickening.
⏱️ 30 min - 10
Stir in the Worcestershire sauce.
⏱️ 1 min - 11
Taste the gravy and adjust seasoning with additional salt and pepper if needed. Serve hot, generously poured over dishes like Toad in the Hole, Bangers and Mash, or roast potatoes.
⏱️ 4 min