This humble Southern 5-ingredient onion supper is the kind of dish that quietly carried families through the leanest years of the Great Depression. Built on pantry basics—onions, fat, a bit of flour, a splash of milk or water, and bread—it’s proof that good technique and patience can turn almost nothing into something deeply comforting. You slowly cook onions until they collapse into sweetness, then fold them into a simple pan gravy and spoon the mixture over toasted or fried bread. Someone today might make this for the same reasons it was made nearly a century ago: it’s budget-friendly, uses what you likely already have on hand, comes together in one pan, and tastes like a warm, savory hug after a long day.
This onion supper is traditionally served very simply—just a generous ladle of the onion gravy over toasted or fried bread. To round it out into a more modern meal, you can pair it with a crisp green salad dressed with a sharp vinaigrette to cut through the richness, or a side of stewed greens like collards, mustard greens, or kale for a Southern nod. Boiled or pan-fried potatoes, or even a scoop of plain rice, also work beautifully as a base or side if you want to stretch the dish to feed more people. If you’re serving this as a cozy brunch or light supper, a softly fried or poached egg on the side (or right on top) turns it into something that feels surprisingly luxurious for such modest ingredients.
Southern 5-Ingredient Depression-Era Onion Supper
Servings: 2–3
Ingredients
3 large yellow onions, thinly sliced
3 tablespoons fat (bacon drippings, lard, or unsalted butter)
2 tablespoons all-purpose flour
1 1/2 cups milk (or water, or a mix of both)
4 slices sturdy bread (day-old is ideal), for serving
Salt and black pepper to taste (optional but recommended if available)

Directions