Beer onion gravy, the deeply flavored cousin of regular onion gravy is a much desired partner to many staple dishes – from bangers and mash to grilled chicken or pork chops and of course – Yorkshire puddings and savory bread puddings.
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- Read on for relevant information and video showing how to make onion gravy with beer (1 min).
Anyone who is even remotely interested in cooking with beer knows of the strong affinity onions and beer have for each other. This gravy is also a great way to include beer in your breakfast – just drizzle it over hot biscuits or breakfast sausages.
The longer you cook down the onions, the better, but that does not mean that the process must take hours. In fact, our recipe barely takes thirty minutes.
With support from the beer, enough flavors develop to create a delicious, sweet and savory sauce that can take many dishes from plain to exquisite.
Suitable Beer Styles for Beer Onion Gravy
The onions’ caramelization is enhanced by the caramel notes often present in beer styles such as these below. Or the other way around, the point being that cooking onions with beer works and it does so to a very desirable effect.
- porter (especially English porters)
- stout (you may want to increase the brown sugar, some stouts are too bitter)
- brown ale
- amber ale
- English mild
- German amber lagers
Unless you deliberately want to introduce bitterness to your beer onion gravy, choose a brew with low IBUs and a confident malty character and look for it among the styles listed above. We often make beer onion gravy with porters, which is the case with the batch in the pictures and video of this post.
How to Make Beer Onion Gravy
The workflow is completely stress free and all you need is a good skillet and your stove top. Watch our instructional video for a step by step demonstration.
Tips on Making Beer Onion Gravy
We prefer to leave the tender, cooked down sliced onions untouched. However, if your preference is for a smooth consistency, by all means take out your handheld blender and puree the onions and herbs once the gravy has finished cooking. If pureeing in a regular blender be careful – work in batches to avoid the steam from the hot gravy ‘exploding’.
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- 2 medium onions, thinly sliced
- fresh sage, 5-6 leaves, finely chopped
- fresh thyme, leaves of a few sprigs
- 2 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp flour
- 12 oz dark, malty beer (porter, stout, brown ale, Dunkel lager, amber lagers)
- 1 cup beef stock
- In a sauce pan over medium heat melt the butter.
- Add the thinly sliced onions, brown sugar, salt and pepper, sage and thyme and mix well.
- Cook until the onions are translucent and are beginning to caramelize.
- Add the flour and stir to incorporate, about one minute.
- Add the beer, stir and let reduce for a couple of minutes.
- Add the beef stock, stir and let reduce.
- In about 7-10 minutes the gravy will have thickened enough. Remove from the heat and transfer to a suitable container.
Nutrition Information:Yield: 1 Serving Size: 1 1/2 cup
Amount Per Serving: Calories: 613Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 61mgSodium: 684mgCarbohydrates: 68gFiber: 3gSugar: 32gProtein: 11g