Onion/Cream Gravy

Ehrmm…a few days ago I announced some changes that are about to be done for the blog, whereof one change is that I will try to use less dairy for future recipe posts.
While that statement indeed is true…maybe I should have checked the drafts queue first, as the next post in line to be published was one with quite a lot of dairy.

Anyways, as I’ve said, the change will come…but I will also post the recipes written prior to my decision (would be a shame not to), and some of those do contain various amounts of dairy.
I apologize for the bad timing with the change announcements… ;)
Now, over to the recipe.

Some dishes really do get better with a nice and thick gravy or sauce to bind the different components on the plate together with…
Traditionally, and unfortunately, most of them are thickened with wheat flour…luckily you don’t have to do that though.
Here’s an example of how you can make a thick sauce that goes well with e.g. most minced meat dishes (but you have to be ok with dairy for this one though…):

Onion/Cream Gravy

Prep time5 minutes
Cook time10 minutes
Total time15 minutes

What you need:

  • 1.5 cups (4 dl) beef broth/stock
  • 1 cup (2.5 dl) full fat cream
  • 7oz (200 g) cream cheese
  • 0.5 teaspoon balsamic vinegar
  • 1 teaspoon honey
  • 1 onion (finely chopped)
  • crushed black pepper (to taste)
  • butter (for frying)

What to do:

1In a pot, fry the chopped onion in some butter until translucent.
2Add the beef broth/stock and cream, and gently boil for a few minutes.
3Add the balsamic vinegar and honey, then thicken it by adding the cream cheese and letting it dissolve while stirring.
4Add black pepper to taste, then serve to your favorite meat dish.



…stay tuned, next week’s post will give you some inspiration on what to serve this to (and you don’t want to miss it, regardless of if you’ll have the sauce or not!).
Until then, have an awesome week!

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  1. My hubby has been asking for me to create some paleo sort of scalloped potato dish for him, this would be a perfect sauce. By using balsamic reduction you could also skip the honey and still get sweet/sour undertones. Thanks for taking care of the hard work, now all I have to do is slice potatos.

    • That’s awesome, happy I could help! :)
      (I think cream cheese is a great way to thicken sauces if you’re ok with dairy. Often I do it the other way around, ie cream cheese before the cream, and then use the cream to make it thinner until you have the preferred thickness..)

      Good point about using a reduction too, thanks!

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