The Food Channel

HOLIDAY RECIPE: Thyme Cream Gravy

November 13, 2017

Well, you can’t have Thanksgiving Dinner without gravy, and this recipe makes for a delicious one. Yes, this gravy is truly worthy of your turkey and mashed potatoes. 

Save this recipe for next week because the best part is that you can make it ahead of time. 

Watch how it is done in this video:


  1. In a large heavy sauté pan, melt butter and sauté onions on medium heat, stirring frequently for about 15 to 20 minutes until onions are caramelized to a rich golden brown. The butter will foam as the water content of the butter and onions boils off.
    TIP: The most important step of this recipe is the caramelizing of the onions--that's where the rich flavor comes from. And be sure to get a deep, dark color.
  2. Sprinkle flour over the onions and mix to blend. Cook over low heat for an additional 4 to 5 minutes, stirring frequently.
  3. Add hot chicken stock, whisking constantly, cook for 5 to 6 minutes or until thickened.
  4. At this point the gravy “base” can be refrigerated for a day or two, if desired.
  5. To finish the gravy, heat gravy base over medium-low heat. Add fresh thyme, cream, salt and pepper. Whisk to blend.
  6. Simmer over low heat until warm.



  • 1 quart chicken stock, hot
  • 3/4 teaspoon fresh thyme, chopped
  • 2 tablespoons heavy cream
  • 1/2 pound (2 sticks) butter, unsalted
  • 3 cups (3-4 onions) yellow onions, rough chopped
  • 1/3 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

Check out ALL of our great recipes from The Food Channel right here