Making the Onion Gravy:
- Sauté the Onions: In the same skillet, add the butter and an additional tablespoon of oil. Add the sliced onions and a pinch of salt. Cook over medium-low heat, stirring occasionally, until the onions are soft and golden brown. This may take about 15-20 minutes. If using, add the sugar and balsamic vinegar halfway through to help caramelize the onions.
- Make a Roux: Sprinkle the flour over the onions, stirring to combine. Cook for a minute to get rid of the raw flour taste.
- Add the Broth: Gradually whisk in the beef broth, ensuring there are no lumps. Increase the heat to medium-high, and bring the mixture to a simmer. The gravy will start to thicken.
- Season the Gravy: Add salt, pepper, and Worcestershire sauce (if using) to taste. If you have fresh herbs like thyme or rosemary, add them now.
- Combine: Reduce the heat to low. Return the sausages to the skillet, nestling them into the onion gravy. Cover and simmer gently for about 10 minutes to allow the sausages to soak up some of the gravy flavors.
Serving:
Serve the sausages and onion gravy hot, ideally over mashed potatoes, to soak up all that delicious gravy. This dish pairs well with steamed green vegetables like peas or green beans for a complete meal.
Enjoy your comforting and savory sausage with onion gravy!
