Red Wine Herb and Onion Gravy
Elevate your next meal with this rich and flavorful Red Wine Herb and Onion Gravy, a perfect blend of caramelized onions, aromatic fresh herbs, and the bold depth of dry red wine. Perfect for drizzling over roasted meats, creamy mashed potatoes, or hearty vegetables, this homemade gravy is a show-stopping finishing touch. The recipe starts with golden caramelized onions and a fragrant garlic roux, then layers in the luxurious complexity of red wine and beef or vegetable stock. Infused with rosemary and thyme for an earthy elegance, this gravy is simmered to perfection, creating a velvety, restaurant-quality sauce. Whether you're hosting a holiday feast or spicing up a weeknight dinner, this easy-to-follow recipe guarantees rave reviews.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium yellow onion, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup red wine (dry variety, like Merlot or Cabernet Sauvignon)
- 2 cups beef or vegetable stock
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Heat a large skillet or saucepan over medium heat. Add the butter and olive oil, allowing them to melt together.
Add the thinly sliced onions to the pan. Cook, stirring frequently, for 10-12 minutes, or until the onions are golden brown and caramelized. Be patient and lower the heat if necessary to avoid burning.
Add the minced garlic to the pan and cook for 1-2 minutes, until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook the mixture for about 1 minute to remove the raw flour taste.
Slowly pour in the red wine, whisking or stirring constantly to avoid lumps. Allow the mixture to simmer for 2-3 minutes, letting the alcohol cook off and the sauce slightly thicken.
Gradually add the beef or vegetable stock, stirring continuously. Bring the mixture to a gentle simmer and let it cook for 10 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.
Stir in the chopped rosemary, thyme, salt, and pepper. Taste and adjust the seasoning if needed.
Remove the pan from heat and strain the gravy through a fine-mesh sieve if you prefer a smoother texture, or leave it as-is for a more rustic presentation.
Serve the gravy warm over your favorite roast, mashed potatoes, or vegetables.
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1748 mg | 76% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 11.9 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
