Step by step

Method

7 steps

1. 1

   Slice the onions to about ½ inch thick, try to make them the same size so they cook evenly.

2. 2

   Melt 4 TBS butter in a pot over medium heat and add the sliced onions. Cover partially and let them simmer, soften, and reduce for about 25 minutes. Stir every few minutes and reduce heat if they start cooking too quickly.

3. 3

   Meanwhile, whisk the cornstarch and COLD water together until well-combined. Add the seasonings and beef broth and stir to combine. Store in the fridge until ready for use.

4. 4

   Once the onions are reduced, whisk the cornstarch/broth/seasonings once more, then add them to the pot. (If the cornstarch has settled to the bottom, a silicone spatula can be used to lift it up.)

5. 5

   Use the liquid to “clean” the bottom of the pot from the onions. This gives the gravy more flavor. Add the beef bouillon cube.

6. 6

   Bring to a boil, then reduce to a simmer. Continue to simmer until desired thickness is obtained.

7. 7

   Optional: Remove from heat and melt 1 Tablespoon cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.