Everyone will love this vegetarian gravy made with simple ingredients. It's smooth and luxurious, and bursting with flavor thanks to simmered yellow onion, garlic, and lots of fresh rosemary, sage, and thyme.
In a large skillet, melt butter over medium heat. Add the diced onion with a pinch of salt and cook for 10 minutes, stirring occasionally, reducing the heat to medium-low if needed.
½ cup unsalted butter, 1 ½ cup yellow onion
Add the smashed garlic and the entire sprigs of herbs, stirring to coat in the butter and onion mixture. Cook for about 5 minutes.
4 cloves garlic, 4-5 sprigs fresh rosemary*, ½ cup fresh thyme sprigs*, ½ cup fresh sage sprigs*, 4-5 sprigs fresh oregano*
Move the herbs to one side of the skillet (this makes whisking easier) and whisk the flour into the butter, cooking for 1-2 minutes while whisking to ensure it doesn't burn.
¼ cup all-purpose flour
Slowly whisk in the vegetable stock until the flour mixture is smoothly combined. Then, whisk in the bouillon and drops of Worcestershire sauce. Bring to a simmer and cook for 15 minutes, stirring occasionally. Taste test and add additional salt if needed.
Use tongs to remove the large sprigs that remain (to make straining easier). Place a fine mesh sieve on the top of a bowl or glass measuring cup. Pour the gravy through to strain out the pieces of onion and herbs. Use the back of a spoon to press down to make sure you get every last drop. Discard the remnants and transfer the gravy to a gravy boat as desired.
Enjoy over mashed potatoes or your favorite recipes. Store any leftovers in an airtight container in the fridge for up to 5 days.
Notes
Yields approximately 2 cups of gravy. Easily double if needed (who doesn't love more gravy?!).
* Approximately 1/2 cup of each herb (1/2 ounce or 14 grams in weight).