For rice and gravy, do you brown the onions first or the meat or at the same tim

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I do both at the same time. Add beef stock when the meat is browned and onions are translucent.

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You should not have to add "stock" to a rice and gravy. You are making your own stock with aromatic vegetables and usually fatty meat. To the O.P. -
brown your meat well in fat alone, then use vegetables and a slight amount of moisture to deglaze bottom of pot/pan and loosen stuck bits. Once vegetables have cooked for a while, I usually add a slight amount of fat and flour (only a few tbps) to get the base for any gravy.

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brown the meat a little

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Brown the meat a lot.

FIFY

Meat first always

Brown the meat, when it's just about done, throw in onions & let them brown with meat.

brown meat
remove meat
melt butter
saute onions
throw in flour
add stock
add meat back and let finish in gravy

Depends on how much I've had to drink.

Im waiting for someone to say add some kitchen bouquet to get your gravy good and dark.

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add some kitchen bouquet to get your gravy good and dark.

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Never been ashamed to admit that. Works on gumbo darkening too.

There, I said it! Let the crucifixion begin!

In you use kitchen bouquet you don't know how to brown your meat or make a dark roux. Plus it add nothing as far as flavor. You might as well add food coloring.