Onion Gravy

It took me several years to master the art of gravy. I think this was mostly due to the fact that I was stubborn. I kept thinking if gravy is just fat, starch, and liquid, I can make it in any order I want. WRONG. Gravy making is an art, but at its core it is a science. Meaning, there is a very rigid formula. Equal parts flour and fat, then however much liquid is needed to reach your desired thickness. As long as you’re not trying to go off this course, you can add gravy to any of your meals in under 15 minutes! Onion gravy is my favorite because it is delicious and the onion adds nutrition to an otherwise fatty indulgence. I also use stock cubes instead of liquid broth or stock because they are CHEAP and take up very little space in my already tiny pantry. And it totally doesn’t matter in this recipe because the gravy is so strongly flavored from the onion!


  • 1 large onion (150 grams)
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 or 2 beef stock cubes
  • 2-4 cups of water



Thinly slice the onion and fry it in the butter until golden brown. This takes some time, but it’s so worth it! Then whisk in the flour and let the flour fry in the butter for about 5 minutes, whisking continuously. Then toss in the stock cube and add water little by little. Let the gravy come back to a simmer for a little bit to see how thick it is and decide if it needs more water or not. That’s it!


Nutrition for 1/4 of recipe

  • 82 calories
  • 5.6 (g) fat
  • 6.6 (g) carbs
  • 0.8 (g) protein

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