Onion Gravy

Serve this gravy alongside our Toad-in-the-Hole.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, April 2005


  • 3 tablespoons unsalted butter
  • 2 medium onions, halved and thinly sliced
  • 1 tablespoon all-purpose flour
  • 1/3 cup Madeira wine
  • 1 cup homemade or low-sodium store-bought chicken stock
  • 1/2 teaspoon Worcestershire sauce
  • Coarse salt and freshly ground pepper


  1. Melt butter in a large skillet over medium heat. Cook onions, stirring, until golden, 10 to 15 minutes. Cover; cook over low heat until brown, about 25 minutes.

  2. Add flour. Cook, stirring, 2 minutes. Remove from heat; whisk in wine, stock, and Worcestershire. Bring to a boil. Reduce heat; simmer until thick, about 10 minutes. Season with salt and pepper.


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