This Caramelized Onion Gravy is your perfect one pan gravy. Made with caramelized onions, chicken broth a few more basic pantry staples. Perfect for your next Roasted Chicken dinner.

Next time you are planning a roasted dinner, give this delicious gravy a try. I have it filed in my favourites and it goes well with so many dishes like the Thyme & Lemon Roasted Potatoes, Fresh Thyme & Lemon Stuffed Chicken as well as the Sherry Sautéed Asparagus and Carrots to get a complete meal. And if you’re looking for a separate stuffing recipe, you need to check out the Rosemary & Walnut Stuffing!

Why You’ll Want to Make this Gravy

• Caramelized onion flavour – Caramelized onions just have the best the best flavour. And this gravy brings all the flavour to the table using slow cooked caramelized onions and a few more ingredients.
• Easy to make – Unlike many gravy recipes that use dripping from a roast or a chicken, this recipe just uses the onions and pantry staples. Easy!
• Make ahead – With the holiday season around the corner, this is a great recipe to keep in mind. You can make this up to four days in advance. Then you can just reheat on the stovetop before serving!

Ingredients

• 1 large onion peeled, halved and thinly sliced
• 1 Tablespoon olive oil
• 3 Cups chicken stock
• 2 Tablespoons Worcestershire sauce
• Sea salt * if needed
• Fresh ground black pepper
• 1 Tablespoon cornflour
• 2 Tablespoons water

REMEMBER, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. In a medium saucepan set over medium high heat, add the olive oil and heat for about 30 seconds. Add the onions and give a good stir. Let the onions brown a little for about 3-5 minutes, stirring occasionally. If the onions are sticking, add a splash of water. Reduce heat to medium low and give the onions a really good stir. Continue cooking the onions for a further 15 – 20 minutes, or until they are light brown in colour and have completely caramelized. Add small splashes of water if needed.
2. Add all the chicken stock at once and the Worcestershire sauce. Set heat back to high and bring to a simmer for about a minute. Reduce heat to low, cover and leave to simmer for about 5 minutes.
3. Transfer the gravy to a blender and blend until completely smooth. Return to saucepan set over medium high heat and bring back to a simmer. Add the cornflour mixture and stir really well as it thickens. Season with black pepper and salt if needed. Serve straight away.
4. * Optional: If you are roasting a chicken with this gravy, use the pan juices from the chicken to add to the gravy. You would do this when you add the chicken stock. As well, you will need to let it settle for a few minutes to skim the fat off the top

Recipe Tips

• Make sure to caramelize the onions – The key here is in getting the best flavour out of onions, after all it is onion gravy.  When you look into the recipe below you will see how the onions are caramelized in this recipe.  Don’t skip this step and just sauté them for a few minutes.  You won’t get the results you are expecting if you do it this way.  The flavour was really fantastic after the onions were caramelized for about 20 minutes. 
• Add thickening sauce slowly – I recommend adding a little of the thickening agent to the gravy to see how thick it becomes. Depending how thick you like your gravy, will depend how much you add.
• Can add pan drippings (if roasting a chicken/turkey) – You will also see salt in the recipe below.  I have marked it with an asterisk as you just might not need it.  I always taste my gravy when it is finished and then season to taste.  If you do it this way, it should ensure you don’t end up with gravy that is too salty. 

substitutions

• Onions – I used white onions for this recipe. You can interchangeably use brown onions for this gravy. Yes, you can also use red/purple onions also. The colour and flavour will be slightly different.
• Chicken broth – I like the flavour the chicken broth gives this gravy. But to make it a vegetarian gravy you can use vegetable broth. Alternatively, you can use beef broth for a richer gravy flavour.
• Cornstarch – I used cornstarch/cornflour to thicken my gravy. You can use plain or all purpose flour in it’s place if that’s what you have on hand.

Frequently Asked Questions

Print Recipe Pin Recipe

US CustomaryMetric

Caramelized Onion Gravy

This Caramelized Onion Gravy is your perfect one pan gravy. Made with caramelized onions, chicken stock a few more basic pantry staples. Perfect for your next Roasted Chicken dinner.

Prep Time5 minutes mins

Cook Time35 minutes mins

Total Time40 minutes mins

Course: Sauces, Side Dish

Keyword: gravy, pork roaste

Servings: 6 servings

Calories: 83kcal

Author: Julia Pinney

Ingredients

• 1 large onion peeled, halved and thinly sliced
• 1 Tablespoon olive oil
• 3 Cups chicken stock
• 2 Tablespoons Worcestershire sauce
• Sea salt * if needed
• Fresh ground black pepper
• 1 Tablespoon cornflour
• 2 Tablespoons water
• * Pan juices

US Customary – Metric

Instructions

• In a medium saucepan set over medium high heat, add the olive oil and heat for about 30 seconds. Add the onions and give a good stir. Let the onions brown a little for about 3-5 minutes, stirring occasionally. If the onions are sticking, add a splash of water. Reduce heat to medium low and give the onions a really good stir. Continue cooking the onions for a further 15 – 20 minutes, or until they are light brown in colour and have completely caramelized. Add small splashes of water if needed.
• Add all the chicken stock at once and the Worcestershire sauce. Set heat back to high and bring to a simmer for about a minute. Reduce heat to low, cover and leave to simmer for about 5 minutes.
• Transfer the gravy to a blender and blend until completely smooth. Return to saucepan set over medium high heat and bring back to a simmer. Add the cornflour mixture and stir really well as it thickens. Season with black pepper and salt if needed. Serve straight away.
• * Optional: If you are roasting a chicken with this gravy, use the pan juices from the chicken to add to the gravy. You would do this when you add the chicken stock. As well, you will need to let it settle for a few minutes to skim the fat off the top

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Make sure to caramelize the onions – The key here is in getting the best flavour out of onions, after all it is onion gravy.  When you look into the recipe below you will see how the onions are caramelized in this recipe.  Don’t skip this step and just sauté them for a few minutes.  You won’t get the results you are expecting if you do it this way.  The flavour was really fantastic after the onions were caramelized for about 20 minutes. 
2. Add thickening sauce slowly – I recommend adding a little of the thickening agent to the gravy to see how thick it becomes. Depending how thick you like your gravy, will depend how much you add.
3. Can add pan drippings (if roasting a chicken/turkey) – You will also see salt in the recipe below.  I have marked it with an asterisk as you just might not need it.  I always taste my gravy when it is finished and then season to taste.  If you do it this way, it should ensure you don’t end up with gravy that is too salty. 

Nutrition Facts

Caramelized Onion Gravy

Amount Per Serving (1 serving)

Calories 83 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 4mg1%

Sodium 229mg10%

Potassium 208mg6%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 4g4%

Protein 3g6%

Vitamin C 3mg4%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!