Onion Gravy

Instructions

• Melt the butter in a large skillet over medium heat. Add the onions and salt.  Turn or stir the onions every few minutes until they reach a nice golden brown color. If the onions are browning too fast reduce the heat a bit and if they stick to the bottom of the pan deglaze them with a tablespoon of red wine vinegar, wine, or balsamic vinegar. 
• Once the onions are browned and caramelized stir in the beef broth (reserving 1/4 cup to mix with the cornstarch), Worcestershire Sauce, and Dijon mustard. Stir to combine and bring to a low boil. 
• In a small bowl whisk together the reserved beef broth and cornstarch. Slowly add the cornstarch mixture to the gravy whisking to combine. Boil just until thickened.
• Reduce heat to low and season with salt and pepper to taste. Whisk in the the fresh thyme. For best results serve promptly.  

Notes

• Caramelizing onions is not difficult, but it can be time-consuming, so plan appropriately. It can take up to 45 minutes. Of course, there are different degrees of caramelization, and for this particular gravy, you don’t have to go the whole enchilada.
• Slice those onions thin. They will be so much easier to caramelize if they are thin.
• Stir the onions, but not too frequently, as they must have some surface time with the hot skillet to caramelize.
• For vegetarian gravy, use vegetable broth.
• Other fresh herbs include sage, parsley, rosemary, and chives.

Nutrition

Calories: 130kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 309mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 407IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 0.4mg