I don't have pics to accompany most of this story, but this weekend we made a roast, and collected the drippings to make a gravy, and yesterday I had a roast chicken and stuffing bread roll with mustard and cranberry sauce. We browned a bunch of onions, added this to the gravy, and used this as a dipping sauce. It was glorious.
Today, we used the leftover onion gravy to do a makeshift onion soup. We added some more chicken to this, and also did dumplings.
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It may look bad, especially the plate (I did not want to burn myself bringing it in, so I used the plate I had been keeping utensils on) but I assure you it was divine.
Look forward to doing something again next week.
I don't think it's too wild to "pretty up" sauces/stews. A slurry of cornstarch with a little broth would bind to the fat on top of OP's soup, and make for a slightly thicker and more glossy soup.
You're definitely right that it's not a big deal, though!