This simple onion gravy is a marvellous recipe that can be made in lightning quick time!
It's the kind of recipe that you'll use time and time again. Onion gravy can be used with various dishes, from a traditional roast to classic bangers and mash.
Why you'll love this onion gravy recipe
- The flavour is deep, rich and delicious
- It's a very simple recipe to prepare
- You can add your own twist on this recipe, with your own personal preferences
- Ditch those gravy granules... Homemade onion gravy is on a whole different level!
Equipment needed
It's a simple recipe, but there are a few important items you'll need before you make onion gravy. Here's a list of recommendations:
- Gravy boat – serve your onion gravy up in style with a classic gravy boat
- Whisk – you'll need a decent whisk to thicken your gravy and achieve that silky smooth texture
- Saucepan – a good quality saucepan is essential when it comes to making this onion gravy recipe
- Sharp kitchen knife – a high quality chef's knife is an important piece of kit in any kitchen. Blunt knives can be dangerous as they give you less control, so make sure yours is sharp
- Chopping board – a non-slip chopping board is the way to go
How to make onion gravy
Place the butter, onions and sugar in a saucepan.
Deglaze the pot with red wine, then add the thyme.
Add the Worcestershire sauce, balsamic vinegar, redcurrant jelly, and beef broth. Simmer for 20 minutes.
Cook long and slow until the onions are completely caramelized.
Simmer for 10 minutes. The liquid should have reduced by to at least half.
Make a cornstarch slurry and stir in. Wait for the sauce to thicken. Remove from the heat. Add the butter to give the gravy a glossy finish.
What to serve with onion gravy
- Classic Bangers and Mash: Pour it over sausages and creamy mashed potatoes for a comforting, classic dish. Take a look at my wonderful bangers and mash recipe.
- Roast Meats: This onion gravy recipe is perfect alongside a beef, lamb, or pork roast, enhancing the meat's flavors.
- Vegetarian Options: Drizzle over grilled portobello mushrooms, roasted cauliflower steaks, or a lentil loaf for a vegetarian feast. Try your gravy with these Vegan Meatballs.
- Potato Dishes: Ideal with roasted potatoes, potato wedges, or even sweet potato mash for a sweet and savory twist.
- Yorkshire Puddings: Fill Yorkshire puddings with this gravy for a traditional British side. Try this Air Fryer Yorkshire Pudding recipe.
- Meatloaf: A great complement to both traditional and vegetarian meatloaf, adding moisture and depth.
- Grilled Vegetables: Elevate simple grilled or roasted vegetables like carrots, Brussels sprouts, or green beans.
- Pies and Pastries: Delicious poured over meat pies, shepherd's pie, or vegetable tarts.
- Toad in the Hole: Enhance this British dish of sausages in Yorkshire pudding batter with a generous serving of gravy.
- Polenta or Grits: A unique pairing that works well for a comforting, hearty meal.
Variations and substitutions
Wine Alternatives
While red wine adds depth, it can be replaced with white wine for a lighter taste. Substitute with additional beef broth or a non-alcoholic wine for a non-alcoholic version. Balsamic vinegar still imparts a unique tanginess, but adjusts the quantity to balance the flavor profile as needed.
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Beef stock alternatives
If you're making this onion gravy recipe to serve with a roast, you can simply use the meat drippings.
Vegetarian and vegan adaptation
To make this gravy suitable for vegetarians and vegans, substitute the beef broth with a robust vegetable broth. Opt for a quality brand to ensure the gravy doesn't lack depth. Replace the butter with vegan butter or a rich-tasting oil like olive or coconut. Ensure the Worcestershire sauce is vegan, as traditional versions contain anchovies.
Cornstarch alternatives
If you prefer not to use cornstarch or want a grain-free option, arrowroot powder or tapioca starch can be good substitutes. They are both excellent thickeners for sauces and gravies.
Worcestershire sauce
If for whatever reason you can't get hold of the magnificent flavour making sauce, there are a few alternatives. Check out my article on the 11 Best Worcestershire Sauce Alternatives.
Top tips
- Give your onions time to cook. The key to great onion gravy is caramelized onions. They give you a deep flavour and subtle sweetness that's hard to beat.
- Simmer your gravy slowly. Low and slow is the way to go when it comes to getting that rich and delicious flavour.
- Add a knob of cold butter when the gravy has finished cooking. This will give your gravy a wonderfully glossy finish. It's a secret French technique known as 'monter au beurre', literally 'mount with butter' in English.
Can you make onion gravy ahead of time?
Yes! You can make onion gravy up to three days in advance. Keep it in the fridge in an airtight container. When you're ready to use it, reheat the onion gravy on the hob or in the microwave until warmed all the way through.
What's so good about homemade gravy?
If you use good quality ingredients, homemade onion gravy is so much better than the supermarket kind. You can take complete control over the contents of your gravy, it's completely free from additives and you can make it to the consistency you like.
How do you thicken onion gravy?
The easiest way to thicken onion gravy is to use cornflour. Make sure it's fully dissolved in water to form a smooth paste before adding it to the gravy. Whisk continuously while pouring it in and keep stirring until you have a smooth, rich gravy.
What's the secret to good gravy?
Use good ingredients! So, a good quality beef stock or suitable beef stock alternative is recommended. Also, red wine gives gravy a whole new dimension. Red wine gravy has a depth of flavour that goes beyond normal gravy.
I'd also recommend using a flavour maker such as Worcestershire sauce to add extra umami and a touch of acidity. Fresh herbs are also a great addition to homemade gravy.
More sublime sauce recipes
If you love onion gravy, you're going to absolutely adore these magnificent sauce recipes. From spicy classics to fruity favourites, here's my selection of the very best sauce recipes:
- Romesco sauce – this classic Catalan sauce is a smoky sensation! Perfect with roast meats and vegetables, it tastes like nothing else
- Adobo sauce – this is a classic Mexican sauce that packs a punch. It comes with a smoky, spucy flavour and is perfect for pairing with traditional Mexican recipes
- Marie rose sauce – the classic British seafood sauce, ideal for adding to prawn cocktail
- Curry base sauce – the fundamental curry sauce, perfect for using with your favourite Indian recipes
- Orange sauce for duck – a zesty rich and delicious sauce, its tailor-made for pan-fried duck
- White sauce – a classic standard sauce that every cook learns how to make at some point. So, if you’ve never tried, now’s the time!
- Sauce vierge – a traditional French sauce, this is the epitome of simple elegance. Fresh ingredients and wonderful flavours
- Hollandaise sauce – this simple sauce is a classic that can be used with many different dishes. Serve over eggs for a breakfast classic... eggs benedict!
- In-N-Out Sauce - you'll love this classic American fast food fakeaway sauce. It tastes just like the classic burger joint sauce and is ideal for adding to burgers or as a dip for your chips
📖 Recipe
Onion Gravy Recipe
- Total Time: 1 hour
- Yield: 4 portions 1x
- Diet: Gluten Free
Description
Master the art of creating rich and flavourful onion gravy with this simple recipe, perfect for elevating your favourite comfort foods.
Ingredients
- 4 ½ tablespoons unsalted butter
- 3 large red onions, peeled and thinly sliced
- 2 ¼ teaspoons sugar
- ½ cup dry red wine
- 2 sprigs of fresh thyme (optional)
- 2 ¼ cups beef broth
- 1 ¼ teaspoons Worcestershire sauce
- 1 ½ tablespoons dark balsamic vinegar
- 1 ½ teaspoons redcurrant jelly
- 1 tablespoon cornstarch
- 2 ¼ tablespoons cold unsalted butter
- salt and pepper, to taste
Instructions
- Caramelizing the Onions: Melt 4½ tablespoons of butter in a large saucepan over medium-high heat. Add the 3 large red onions and 2¼ teaspoons of sugar. Cook for about 30 minutes, stirring occasionally, until the onions are deeply caramelized. The slow caramelization is crucial for a richly flavored gravy.
- Deglazing with Wine: Pour in ½ cup of dry red wine and add 2 sprigs of fresh thyme. Increase the heat to bring to a boil for 2 minutes, then lower the heat to maintain a simmer for 10 minutes, allowing the wine to reduce and intensify the flavor.
- Making the Gravy: Stir in 2¼ cups of beef broth and 1¼ teaspoons of Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and let it simmer for 20 minutes, enabling the flavors to meld into a savory base.
- Thickening the Sauce: Remove the thyme sprigs. Prepare a slurry by combining 1 tablespoon of cornstarch with an equal amount of water. Whisk in 1½ tablespoons of dark balsamic vinegar and 1½ teaspoons of redcurrant jelly into the gravy. Stir in the cornstarch slurry. Continue simmering for another 2-3 minutes, stirring continuously, until the gravy thickens to a silky consistency.
- Finishing: Take the saucepan off the heat and whisk in 2¼ tablespoons of cold unsalted butter until the gravy is smooth and has a glossy finish.
- Seasoning: Finally, season the gravy with freshly ground black pepper to taste. Adjust the seasoning as needed, keeping in mind the gravy's rich flavors when pairing with your main dish.
Notes
- Caramelization is Key: Taking the time to properly caramelize the onions is crucial for developing the deep, sweet flavor that makes this gravy stand out. Don't rush this step; the onions should be a rich golden brown for the best taste.
- Whisking in Cornstarch: To avoid lumps in your gravy, ensure the cornstarch is fully dissolved in water before adding it to the gravy. Whisk continuously while pouring it in.
- Finishing with Butter: Adding cold butter at the end and whisking until dissolved gives the gravy a luxurious, glossy finish. This technique, known as "monter au beurre," helps thicken the gravy and enrich its flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Sauce
- Method: Simmer
- Cuisine: British
Nutrition
- Serving Size:
- Calories: 255
- Sugar: 7.1 g
- Sodium: 891.7 mg
- Fat: 19.6 g
- Saturated Fat: 12.2 g
- Trans Fat: 0 g
- Carbohydrates: 13.3 g
- Fiber: 1 g
- Protein: 2.3 g
- Cholesterol: 51.5 mg
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