Sauteed Onions or Onion Gravy

Sauteed Onions or Onion Gravy

This is my own recipe and have used it for a long time. It takes awhile, about and hour but is so worth it. It is perfect for using on sausages, beef, lamb, veal or pork burgers, meat loaf and with barbequed meats.

Sauteed Onions or Onion Gravy

You can cook this until it dry and use it for sausages or leave a bit of liquid and use it like a sauce on a wide variety of meats.
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Course Side Dishes
Cuisine Sauces & Stocks, Vegetable Recipes
Servings 4


  • 650 gr onions thinly sliced
  • 1 tbsp veg oil corn or rapsoil
  • 2 tbsp butter
  • 2 tbsp sugar
  • 2 dl white wine
  • 3 dl veal or beef stock
  • 2 teas Worcestershire sauce


  • Peel and slice the onions about 3 millimeters (1/4 inch) thick.
  • In a large saute pan heat the oil and butter over a medium heat. When hot add the sliced onions and sprinkle over the sugar. Toss to coat the onions with the butter, oil and sugar.
  • Toss occasionally until the onions begin to turn brown should take about 20 - 25 minutes and the onions get a nice golden to dark brown color. The sugar will caramelize in the pan and help with the process.
  • Keep and eye on the pan so that the onions brown and do not burn.
  • When they have browned turn up the heat a little and add the wine. Gently boil off the wine.
  • Then add the beef or veal bullion and the Worcestershire sauce and gently boil down again. This should take about 15 minutes.
  • Mill some fresh black pepper and toss again.
  • Serve immediately or keep for later use. This should keep in a cold refrigerator for about a week.


This is a really useful recipe as you can use it with so many things. Left over onions can be put into an omelet. If you don't cook it down too much it can be used like a sauce or gravy. I especially like it with home made Italian sausages and mashed potatoes.
It is super easy and super good.
Tried this recipe?Let us know how it was!

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I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.