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Creamy Onion Gravy

Creamy Onion Gravy

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
ILUV2SAVE

ILUV2SAVE

This creamy onion gravy gets its sour tang from buttermilk. Use with mashed potatoes, or as we had them when I was a child, German dumplings. Leftover cooking water from potatoes is best, but regular water will do.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 421 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Heat vegetable oil in a medium saucepan over medium heat, and stir in the onion. Cook onion until tender, then set aside. Stir flour into the saucepan. Slowly cook and stir in the remaining oil 15 minutes, or until golden brown.
  2. Whisk the buttermilk into the flour mixture. Blend in the water, adjusting the amount as necessary to attain desired consistency. Season with salt and pepper. Serve with the reserved onions.
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Reviews

kalimont
11

kalimont

9/14/2005

It was a little bland, but it was a good addition to Carmelized Onion Pork Tenderloin. I added a little brown sugar to sweeten it up. If you can, be sure to use sweet onions in this recipe. For those of you wondering where the sour cream is, it isn't an actual ingredient, its the flavor that comes from the buttermilk. It tastes like sour cream. Its basically a sour and creamy gravy with onion.

TERRIS911
8

TERRIS911

12/24/2009

It was okay, but I made again and subbed the oil with butter, and the water with chicken broth, and I had a five star gravy!

COOKOFTHEHOUSE
7

COOKOFTHEHOUSE

8/20/2003

I'm in the same boat as pinpin - where's the sour cream? Is it just a typo? Please clarify.

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