Brown Onion Gravy


  • 2 onions
  • 2 tablespoon unsalted butter
  • 1 tablespoon oil
  • 2 tablespoon AP flour
  • 1 ½ cup broth/stock
  • ½ teaspoon better than bouillon/bouillon powder
  • 1 teaspoon mustard
  • 2 tablespoon heavy cream
  • salt to taste


  1. Peel and slice the onions into thin half-moon-shaped slices.
  2. Melt the butter and oil together in a small saucepan over low heat.
  3. Add the onions and cook for 5-8 minutes until tender and starting to color.
  4. Add in the flour and cook for 2-3 minutes until well combined and golden brown.
  5. Whisk in ¼ cup of the broth. The mixture will become a very thick paste. Gradually whisk in ¼ cup more broth. Once the mixture has thinned slightly, you can slowly whisk in the remaining broth.
  6. Add the bouillon powder/paste.
  7. Bring to a low simmer and cook for 2-3 minutes until thickened and glossy.
  8. Add the mustard and heavy cream, taste and season with salt if needed.

Recipe and image from