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Onion Gravy

Author: Stacey Mincoff


  • 1 Large Onion 1 1/2 - 2 Cups yellow or white
  • 1 Tablespoons Olive Oil to cook onions
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 5 Cups Beef Stock
  • 5 Tablespoons Flour
  • Salt and Pepper to taste


  • Slice or chop onions (your preference - I’ve done both). If there is still about 1 tablespoon of oil in the pan from cooking the sausages, then skip the next step and just add the onions to the pan
  • Heat 1 tablespoons oil in the same pan on med/high. Sauté onions until translucent and starting to brown (10-15 minutes). You can also cook them longer for a more caramelized flavor, just don’t burn them. Sprinkle in the flour and cook, stirring constantly for 2-3 minutes. Pour in the stock, and cook on med/high to high for another 5-10 minutes or until thickened. If it gets too thick, you can add a small amount of water or more stock. Gravy thickens a little as it cools. *See note below for general gravy rules.


A good rule of thumb for gravy is however many tablespoons of fat, or combination of  that you use (oil, butter, bacon grease, etc.) you use equal amounts of flour and that number in cups of liquid. IE: 2 tablespoons butter, 2 tablespoons flour, 2 cups stock.