If you love rich, savory gravies that add a serious wow factor to any meal, then you’re going to adore this Caramelized Shallot Bacon Gravy Recipe. I absolutely love how this turns out every time—deep, smoky bacon flavor blended perfectly with sweet, slow-cooked shallots creates a gravy that’s downright irresistible. Whether you’re serving it over mashed potatoes, roasted meats, or even biscuits, this gravy elevates any dish and will have your family going crazy for seconds.
Why You’ll Love This Recipe
- Rich Flavor: The caramelized shallots mixed with crispy bacon bring unbeatable depth and savoriness.
- Simple Technique: It’s an easy gravy to make but feels like something you’d get in a high-end restaurant.
- Versatile: This gravy pairs beautifully with all kinds of dishes – from holiday dinners to weeknight comfort food.
- Make Ahead Friendly: You can store and reheat it easily without losing any of the luscious texture or taste.
Ingredients You’ll Need
The ingredients here work wonderfully together to build layers of flavor. You’ll want to grab some thick-cut bacon for that perfect crispy base and get fresh shallots for that sweet, slow-cooked caramelization. Using stock instead of just water helps take this gravy to another level, so consider grabbing a good quality chicken or beef stock.
- Thick-cut bacon: Look for thick slices to render out lots of flavorful fat and get a nice crisp texture.
- Shallots: These tiny onions caramelize beautifully, much sweeter and milder than regular onions.
- Chicken or beef stock: Adds depth compared to plain water—homemade or store-bought both work great.
- Cold water: Needed to make the flour slurry; cold water prevents lumps in the gravy.
- All-purpose flour: This thickens the gravy perfectly—no cornstarch needed.
- Salt and pepper: To taste, but don’t be shy here! You want that seasoning to shine through.
Variations
I like to keep this gravy classic, but I’ve played around with a few tweaks over time to tailor it for different meals or dietary needs. Don’t be afraid to make it your own!
- Smoky twist: Adding a splash of smoked paprika amps up the bacon’s smokiness—my family loved it when I did this for a fall dinner.
- Vegetarian version: Swap bacon for mushrooms sautéed in olive oil and use vegetable stock—still delicious and hearty.
- Spicy kick: A pinch of cayenne or crushed red pepper flakes adds unexpected heat if you’re feeling adventurous.
- Extra sweetness: Though I usually skip this, some folks add a teaspoon of brown sugar to speed shallot caramelization; just watch you don’t overdo it.
How to Make Caramelized Shallot Bacon Gravy Recipe
Step 1: Crisp the bacon and render the fat
Start by adding diced thick-cut bacon to a large stock pot over medium-low heat. Patience here is key—you want to cook the bacon slowly so it becomes crisp and releases all that savory fat without burning. This fat is what gives our gravy its ultimate flavor boost. Once the bacon is nice and crispy, fish it out with a slotted spoon and set it on paper towels to drain. Don’t pour off the bacon drippings; you’ll be cooking the shallots right in this flavorful fat next.
Step 2: Slowly caramelize the shallots
Turn your heat down to low and add the thinly sliced shallots to the bacon fat in the pot. This step takes a bit of time—around 20 to 25 minutes—but is absolutely worth it. Stir occasionally as the shallots soften and turn a gorgeous golden brown. The slow caramelization draws out their natural sweetness, which pairs beautifully with the smoky bacon. I usually don’t add brown sugar because I want to keep the balance rich but not sweet. Patience here truly pays off.
Step 3: Add bacon back and simmer with stock
Once your shallots have caramelized, stir in half of the cooked bacon pieces. Turn the heat up to medium, then pour in your chicken or beef stock. Bring everything to a gentle simmer. If you have any turkey drippings hanging around from a roast, this is a great time to add them for that extra umami kick. Let it bubble gently while you prepare the flour slurry next.
Step 4: Make and whisk in the flour slurry
This is the secret to lump-free gravy: combine cold water with all-purpose flour in a sealed container like a shaker bottle or mason jar. Shake vigorously for about 30 to 60 seconds until it’s smooth and uniform. Then, while whisking constantly, slowly drizzle the slurry into your pot with the bacon drippings and shallots. Keep stirring to prevent lumps and make sure you’re scraping the bottom to avoid any sticking or burning. It’ll thicken over 10 to 20 minutes—you’ll see it become luscious and coat your spoon beautifully.
Step 5: Optional blending and final seasoning
If you prefer a silky smooth gravy, you can carefully blend the entire mixture in a high-powered blender—but honestly, I love the chunky texture the shallots and bacon lend. Just before serving, stir in the remaining crispy bacon so those bits stay crunchy and fresh. Taste your gravy and adjust with salt and pepper to your liking. Keep it warm on low until you’re ready to dig in!
Pro Tips for Making Caramelized Shallot Bacon Gravy Recipe
- Low and slow bacon cooking: Rendering bacon over medium-low heat prevents burning and creates tastier drippings.
- Don’t rush the shallots: I learned the hard way that fast caramelization can burn them—slow cooking brings out their natural sweetness.
- Use cold water for slurry: This trick avoids lumps, making the gravy smooth and glossy every time.
- Keep stirring and scraping: Staying attentive during thickening prevents the gravy from sticking and developing any bitter burnt bits.
How to Serve Caramelized Shallot Bacon Gravy Recipe
Garnishes
I like to finish this gravy with a sprinkle of freshly chopped fresh parsley—it brightens up the color and adds a touch of fresh herbiness that balances the richness. Sometimes I toss in a pinch of cracked black pepper for a final little pop. These small touches make the presentation feel special without hiding that gorgeous caramelized shallot and bacon texture.
Side Dishes
This gravy is a dream poured over creamy mashed potatoes or roasted sweet potatoes. It’s also fantastic alongside biscuits for breakfast or dinner, and makes roasted or grilled chicken and pork taste extra decadent. I even love it drizzled on my green beans when I want a little indulgence in a veggie side.
Creative Ways to Present
For holiday dinners, I’ve served this gravy in a rustic ceramic gravy boat with a few extra shallots and bacon on top for garnish. It always feels warm and inviting. Another idea is layering it over a stack of fluffy buttermilk biscuits and sprinkling with chives, turning it into a showstopper brunch dish. Trust me, your guests will be asking for your secret!
Make Ahead and Storage
Storing Leftovers
My mom taught me to store leftover caramelized shallot bacon gravy in an airtight container in the fridge for up to a week. The flavor actually deepens after resting a day or two—kind of like stew. Just give it a good stir before reheating.
Freezing
I’ve frozen this gravy with great success in portions—use freezer-safe containers or heavy-duty bags. When thawed, it might separate slightly, but a quick whisk while reheating brings it right back to its silky glory.
Reheating
The best way I’ve found to reheat leftover caramelized shallot bacon gravy is gently on the stovetop over low heat. Add a splash of stock or water to loosen it up as it warms, stirring occasionally so it doesn’t stick or dry out. Avoid microwaving for best texture.
FAQs
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Can I use regular onions instead of shallots in this gravy?
Absolutely! While shallots add a milder, sweeter depth, finely sliced yellow onions work too. Just be sure to caramelize the onions slowly so they don’t get bitter, and expect a slightly stronger onion flavor.
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How can I make this gravy gluten-free?
Swap the all-purpose flour for a gluten-free flour blend or use cornstarch mixed with cold water to make your slurry. Just add the thickening agent gradually and stir well to avoid lumps.
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Is it okay to use store-bought stock or broth?
Yes, store-bought stocks or broths work perfectly and help build flavor quickly. Just choose a low-sodium variety so you can control the saltiness in the gravy.
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Can I make this gravy ahead and reheat it later?
You sure can! This gravy tastes even better the next day. Store it in the fridge for up to a week or freeze it for longer storage. Reheat gently on the stove with a splash of water or stock to restore the perfect texture.
Final Thoughts
This Caramelized Shallot Bacon Gravy Recipe holds a special place in my heart because it turns simple ingredients into something magical. Whether it’s a comforting weeknight meal or a holiday feast, this gravy brings everyone to the table and gets those delicious “mmm” sounds that remind me why I love to cook. I hope you enjoy making and sharing it as much as I do—trust me, once you try this, you’ll keep coming back to it again and again.
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Caramelized Shallot Bacon Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 to 6 people
- Category: Sauce/Gravy
- Method: Stovetop
- Cuisine: American
Description
This rich and savory Caramelized Shallot Bacon Gravy combines crispy bacon, sweet caramelized shallots, and a smooth, velvety texture perfect for drizzling over mashed potatoes, biscuits, or roasted meats. Slow-cooked shallots develop deep flavor without added sugars, while the homemade bacon fat base ensures an intensely delicious gravy that can be served chunky or blended smooth according to your preference.
Ingredients
Protein and Fat
- 6 slices thick-cut bacon, diced
Vegetables
- 6 medium shallots, thinly sliced
Liquids and Stock
- 1 cup chicken or beef stock
- 16 ounces cold water
Thickening Agent
- 3 heaping tablespoons all-purpose flour
Seasonings
- Salt and pepper to taste
Instructions
- Cook the Bacon: In a large stock pot, add the diced bacon and cook over medium-low heat until all the fat is rendered and the bacon is crispy. Use a slotted spoon to remove the bacon and place it on paper towels to drain excess grease.
- Caramelize the Shallots: Add the sliced shallots to the bacon grease remaining in the pot. Heat over low, stirring occasionally, for 20 to 25 minutes until the shallots are deeply caramelized. Avoid adding sugar to keep the gravy balanced and not overly sweet.
- Add Bacon and Simmer Stock: Return half of the cooked bacon to the caramelized shallots, then increase heat to medium. Pour in the chicken or beef stock and bring the mixture to a gentle simmer. Optionally add turkey drippings here if desired to deepen flavor.
- Prepare Flour Slurry: In a shaker bottle or jar, combine the cold water and all-purpose flour. Shake vigorously for 30 to 60 seconds until fully incorporated to form a smooth slurry.
- Thicken the Gravy: While whisking the simmering pot contents, slowly pour in the slurry, stirring constantly to avoid lumps. Continue to stir and scrape the bottom of the pot to prevent sticking. Cook for 10 to 20 minutes until the gravy thickens to your desired consistency.
- Optional Blending: For a super smooth gravy, carefully transfer the entire mixture to a high-powered blender and blend until smooth. Otherwise, the shallots and bacon bits add delightful texture to the gravy.
- Add Final Bacon and Season: Stir in the remaining crispy bacon just before serving to maintain its crunch. Taste and adjust salt and pepper seasoning as needed. Keep the gravy warm over low heat until ready to serve.
- Storage and Reheating: Store any leftover gravy in the refrigerator for up to one week. When reheating, warm the gravy gently in a saucepan over low heat, adding a splash of water or stock to restore consistency and stirring occasionally. The flavor often improves after resting overnight.
Notes
- The slow caramelization of shallots develops deep, natural sweetness without added sugars or bitterness.
- If you prefer a sweeter gravy, you can add a teaspoon of brown sugar during shallot cooking, but this is optional.
- Use cold water when making the flour slurry to avoid lumps forming in the gravy.
- For chunkier texture, skip blending; for smooth gravy, blend carefully using a high-powered blender.
- Bacon drippings can be substituted with turkey drippings for added flavor if available.
- Store leftovers in an airtight container and reheat gently to maintain flavor and texture.
Nutrition
- Serving Size: 1/6 of recipe (approx. 1/2 cup)
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
