Ingredients
- 6 tablespoons butter
- 2 large yellow onions cut in half and sliced thin
- ⅛ teaspoon kosher salt
- 2 cups low sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 ½ tablespoons cornstarch
- Kosher salt and black pepper to taste
- 1 tablespoon chopped fresh thyme 1 teaspoon dried thyme
Instructions
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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.
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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.
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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.
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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. I can take up 45 minutes to caramelize onions. Of course there are different degrees of caramelization and for this particular gravy you don’t have to go the full enchilada.
- Slice those onions thin. They will be so much easier to caramelize if they are thin.
- Stir the onions but not to frequently as they must have some surface time with the hot skillet in order to caramelize.
- If the onions stick to the pan add a little more butter or olive oil. Or simply deglaze by adding just a touch of wine, balsamic vinegar, or apple cider. If it is at the end of the caramelization process simple deglaze with the beef broth.
- Store the gravy in an airtight container in the fridge for up to 4 days. Reheat in the microwave at a reduced power or on the stovetop over low heat.
- Freeze for up to 3 months in freezer zipper bag or freeze container. Keep in mind though that sometimes cornstarch gravy thins after being frozen.
