A gravy that tastes like a holiday meal – one you can enjoy any time of year. My Sage and Onion Gravy takes just a few minutes and a handful of simple ingredients to make a from-scratch stovetop gravy without needing a roast or gravy base. Softened onions, dried or fresh sage, and beef broth with a touch Worcestershire sauce are all you need.

Sage and onion gravy with meatloaf

Table of contents

Ingredients

  • Butter
  • Olive oil
  • Onion
  • Dried sage
  • Onion powder
  • Flour
  • Beef broth or stock
  • Worcestershire sauce
  • Salt
  • Pepper

How much does this recipe make?


This recipe yields 1 cup (½ pint) gravy. You can double or triple the recipe to make more.

A pitcher of gravy

Chefs tips for success

  • Take Your Time with the Onions:
    Cook the onions low and slow until they’re soft, don’t brown. This builds a rich, natural sweetness that deepens the gravy’s flavor.
  • Use the Right Pan:
    A heavy-bottomed skillet or saucepan — stainless steel or cast iron — works best. These conduct heat evenly and allow you to deglaze properly, scraping up all those flavorful browned bits from the bottom.
  • Fresh or Dried Sage — Both Work:
    Fresh sage leaves gives a more vibrant, herbal note, while dried sage offers a stronger, savory depth. Use whichever you have, but adjust the quantity (½ the amount if using dried).
  • Other Fresh Herbs:
    Fresh rosemary and thyme can also be a tasty addition.
  • Use a Good Stock/broth:
    Whether beef, chicken, or vegetable, a quality stock makes all the difference. Homemade or low-sodium varieties let you control the seasoning.
  • Flavor Boosts:
    A dash of Worcestershire sauce, soy sauce, or even a splash of red wine can enhance the umami and make your gravy taste like it’s been simmering for hours.
  • Thicken Smoothly:
    For lump-free gravy, whisk the broth slow into the flour and whisk constantly until it thickens.
  • Finish with a Touch of Butter:
    Stir in a small knob of butter at the end for a glossy finish and richer mouthfeel.
  • Make Ahead & Reheat Gently:
    This gravy reheats beautifully. Warm it slowly over low heat (don’t boil), adding a splash of stock or water to loosen the texture if needed.
A whole roasted chicken on a cutting board with lemon halves
A full roast turkey dinner with a turkey breast on a serving tray with carrots in a white bowl, sweet potato casserole and a small container of gravy
A whole pork apple and sage meatloaf on a long white platter

Serving suggestions

  • Pour it over roast chicken, turkey, or meatloaf — it adds a cozy, herbaceous richness that complements these meats beautifully.
  • Serve alongside mashed potatoes (or creamy butternut squash mash) for a classic comfort combination.
  • Drizzle over roasted vegetables or a nut roast for a flavorful vegetarian option.
  • Serve it in a gravy boat so guests can add as much or as little as they like.
Slices of meatloaf with gravy and peas
Gravy in a white bowl
5 from 1 review

Sage and Onion Gravy

Janette
Made from scratch with softened onions, dried sage, beef broth, and a touch of Worcestershire sauce for rich, deep flavor.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
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Video

Ingredients
 

  • 1 tablespoon butter, unsalted
  • 1 tablespoon extra virgin olive oil
  • ¼ cup (41 grams) onion, chopped finely
  • ½ teaspoon dried sage
  • ½ teaspoon onion powder
  • 1 ½ tablespoons all-purpose/plain flour
  • 1 cup (236 ml) beef broth/stock (low sodium if possible) , * see note
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt , ** see note
  • ¼ teaspoon ground black pepper

Instructions
 

  • This recipe yields 1 cup (½ pint) gravy. You can double or triple the recipe to make more.
  • To a frying pan/skillet add the butter and oil over medium heat. When the butter is melted and bubbly add the onions. Cook for about 6-8 minutes, stirring often until softened. Adjust the heat if needed so they don’t brown.
  • Sprinkle in the sage and onion powder, mix. Add the flour and mix into the onions and a little sprinkle of salt, cook for a minute to take out the raw flavor. While stirring, slowly add the broth/stock and Worcestershire sauce. Stir until thickened. Taste and add salt and pepper to your taste. 
  • You can either strain out the onions by passing through a fine mesh sieve (mash the onions to get maximum flavor), or blend them into the gravy using an immersion blender. You can also add the cooled gravy to a blender to make it smooth.
  • See the text above for chefs tips for success.

Notes

* You can also use chicken, turkey or vegetable broth.
* * This will depend on how salty your broth is. You can add more at the end.

 

 
Serving: 1, Calories: 200kcal, Carbohydrates: 6g, Protein: 2g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 9g, Cholesterol: 43mg, Sodium: 318mg, Fiber: 1g, Sugar: 1g
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