Beer and Onion Gravy

Gravy makes everything taste better. It’s basically a fact. Savory gravy poured over sausages, turkey, meatballs, or mashed potatoes can make anyone’s mouth water. That’s why, having a phenomenal gravy recipe on-hand is a must.

For this recipe, we’ll be adding beer to the mix. Making gravy with beer is a great way to give it a richer taste. Plus, it incorporates more beer into your day-to-day diet.

Where Did Gravy Come From?

If you aren’t in the mood for a bit of food history, feel free to skip to the next section. For the rest of us, let’s talk briefly about the origins of gravy.

Gravy is basically just a sauce made from meat drippings or some sort of stock or bone broth. In the past, cooks could melt the fat down from animals, or make their own broth with animal parts, mix that in with some flour, and call it gravy.

For all we know, people could have been making gravy for thousands of years, but gravy was especially popular in Europe in the Middle Ages. They didn’t have any way of preserving their meats for long periods of time, so they would often have to indulge in rotting, moldy food.

That’s where gravy came in.

The cooks of the time worked hard to invent all kinds of sauces and gravies that they could pour over their rotting meats to make them more delectable. And thus, gravy is now a huge part of European, and American cuisine.

Luckily now we don’t have to depend on gravies to make spoiled meats taste good. We can enjoy the gravy for what it is.

Now, back to the recipe…

Beer and Onion Gravy Recipe

This recipe is quick and easy, and can be prepared -- and enjoyed -- by anyone. You can incorporate this gravy into breakfast, lunch, and dinner, and trust me you’re going to want to. It’s just that tasty.

This recipe yields a little over 1 cup of gravy.

  • 2 onions, sliced thinly
  • 2 tablespoons butter
  • A sprig of fresh thyme
  • A sprinkle of dried oregano
  • 2 tablespoons flour
  • 1 cup beef stock
  • 1 can of FRIO beer
About 25 minutes

Step 1
- In a pan on the stove over medium heat, add in the onions, butter, thyme and oregano. Cook your onions in butter until they are slightly brown. This will take up to 10 minutes.

Step 2
- Mix in the flour. With a spatula or wooden spoon, stir the onions so that the flour can evenly coat them.

Step 3
- Pour in the beer and beef stock and let this reduce for another 5-10 minutes.

That’s all you have to do to make this mouth-watering gravy. Serve it over mashed potatoes and sausage for the perfect Bangers and Mash. You can serve it with shepherd’s pie, too, for an extra savory flavor.

Whatever you do with this gravy, it’s definitely going to be worth the 25 minutes it took to make.
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