Ingredients
Scale
- 4 large yellow onions, thinly sliced (sweet onions work well too)
- 3 tablespoons unsalted butter (or olive oil for a lighter option)
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 2 tablespoons all-purpose flour
- 2 cups beef or vegetable broth (homemade or low-sodium store-bought)
- 1/4 cup dry white wine or dry sherry (optional but adds depth)
- 1 teaspoon balsamic vinegar (to brighten the flavor)
- Salt and freshly ground black pepper, to taste
Instructions
- Begin by heating the butter and olive oil together in a large skillet over medium-low heat. This combination helps the onions caramelize evenly without burning.
- Add the thinly sliced onions and a pinch of salt. Stir to coat the onions in the butter and oil, then let them cook slowly. Stir occasionally for about 30 to 40 minutes. Patience is key here—watch for the onions to turn a deep golden brown and develop a sweet aroma. This step is where the magic happens.
- Once the onions are caramelized, add the minced garlic and fresh thyme. Cook for another 2 minutes until fragrant, being careful not to let the garlic burn.
- Sprinkle the flour over the onions and stir well to coat. Cook for 2 to 3 minutes to remove the raw flour taste. This will help thicken your gravy beautifully.
- Slowly pour in the broth, stirring constantly to avoid lumps. Then add the white wine or sherry if using, and stir to combine.
- Bring the mixture to a gentle simmer and let it cook for 10 to 15 minutes, stirring occasionally, until the gravy thickens to a luscious consistency.
- Stir in the balsamic vinegar, and season with salt and pepper to taste. Give it a final stir and remove from heat.
- If you prefer a smoother gravy, you can blend it briefly with an immersion blender or in a regular blender, but I love the texture of the caramelized onions as they are—reminding me of Nonna Rosa’s rustic touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
