Beer and Onion Gravy

Gravy makes everything taste better. It’s basically a fact. Savory gravy poured over sausages, turkey, meatballs, or mashed potatoes can make anyone’s mouth water. That’s why, having a phenomenal gravy recipe on-hand is a must.

For this recipe, we’ll be adding beer to the mix. Making gravy with beer is a great way to give it a richer taste. Plus, it incorporates more beer into your day-to-day diet.

If you aren’t in the mood for a bit of food history, feel free to skip to the next section. For the rest of us, let’s talk briefly about the origins of gravy.

Gravy is basically just a sauce made from meat drippings or some sort of stock or bone broth. In the past, cooks could melt the fat down from animals, or make their own broth with animal parts, mix that in with some flour, and call it gravy.

For all we know, people could have been making gravy for thousands of years, but gravy was especially popular in Europe in the Middle Ages. They didn’t have any way of preserving their meats for long periods of time, so they would often have to indulge in rotting, moldy food.

That’s where gravy came in.

The cooks of the time worked hard to invent all kinds of sauces and gravies that they could pour over their rotting meats to make them more delectable. And thus, gravy is now a huge part of European, and American cuisine.

Luckily now we don’t have to depend on gravies to make spoiled meats taste good. We can enjoy the gravy for what it is.

Now, back to the recipe…