Onion Gravy with Stock

Introduction

Finely-minced onion, a short roux, and 1 tsp yeast extract give this gravy a deeper flavor than the ingredient list suggests. It takes 20 minutes and works well with mashed potatoes, roasted vegetables, or any dinner that needs a quick savory sauce.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 4

Ingredients

• 2 Tbsp finely-minced onion
• 2 Tbsp vegetable oil
• 1 tsp salt
• Pepper to taste
• 2 Tbsp flour
• 1½ cup vegetable stock (or beef or mushroom stock)
• 1 tsp yeast extract

Instructions

1. Sauté the onion in the oil over medium heat with salt and pepper, until the onion begins to turn golden brown. Add the flour and stir. A roux should form; cook it for several minutes until it starts to darken.
2. Add the stock and stir until smooth. Add the yeast extract-as the gravy warms it will become incorporated. Taste and season if necessary. When the gravy simmers, it is done.
3. Strain into a gravy boat or other serving container and allow to cool a few minutes before serving.

Variations

• Swap the vegetable stock for mushroom stock if you want a darker gravy with a stronger savory flavor.
• Cook the roux a minute or two longer for a deeper brown color and a toastier finish.
• Skip the straining step if you want a more rustic gravy with visible onion and slightly more body.
• Reduce the yeast extract to 1/2 tsp if you want the onion flavor to stand out more and the savory note to be lighter.

Tips for Success

• Mince the onion very finely so it softens quickly and strains cleanly.
• Let the flour cook in the oil until the roux starts to darken; that removes any raw flour taste.
• Add the stock while stirring steadily so the gravy stays smooth.
• Taste after the yeast extract has dissolved before adding more salt.
• Stop cooking once the gravy reaches a simmer; extended boiling will thicken it more.

Storage and Reheating

Store cooled gravy in an airtight container in the fridge for up to 4 days. Freeze it in a freezer-safe container for up to 2 months, leaving a little space at the top for expansion.

Reheat on the stovetop over low heat, whisking until smooth and hot. If it has thickened in the fridge or freezer, add a small splash of stock or water to loosen it. You can also microwave it in short bursts, stirring between each burst.

FAQ

Can I use mushroom stock instead of vegetable stock?

Yes. It gives the gravy a darker color and a more pronounced savory flavor.

Do I have to strain the gravy?

No. Straining gives you a smoother finish, but leaving it unstrained keeps more onion texture in the sauce.

Why is my gravy lumpy?

That usually happens if the stock goes in too quickly or the roux was not stirred smooth first. Whisking while you add the stock helps prevent it.

Can you make this ahead?

Yes. Cook it fully, cool it, and refrigerate it, then reheat gently before serving.