Amazing Onion Gravy is an essential recipe for certain dishes. Can you imagine Sausage and mashed potatoes without onion gravy or bangers and mash as the British call it? This gravy dish is surprisingly easy to prepare and finishes dishes off perfectly. The thickness of the gravy is decided by you but following these instructions, you can’t fail. My children always know when I’m cooking this recipe as the enticing aroma of the onions caramelising fills the home. It’s quite amazing how quickly they appear to “taste” the gravy just to make sure it’s good!
Other perfect partner for amazing onion gravy include Toad in the Hole, Meatballs, Pot Roast and Sausage and biscuits. This doesn’t even include serving burgers with onion gravy or a grilled pork chop. The list is rather large and every increasing as people experiment. What’s you favourite?
One little trick is if you are frying chicken or pork chops etc, use the rendered fat as the base for the gravy. It’s normally thrown away but is full of flavour and adds another dimension to this gorgeous recipe. The recipe already includes Worcestershire sauce, English mustard powder and Balsamic vinegar for flavours and warmth but can be adjusted to your tastes.
Amazing Onion Gravy
Ingredients
- 2 large white onions peel/thinly slice
- 60 g unsalted butter
- 2 tsp sugar
- 1 sprig thyme
- 1 sprig sage
- 480 ml beef stock broth
- 120 ml red wine
- 1 tsp Worcestershire sauce
- ½ tsp English mustard powder
- 1 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp ground black pepper
- 28 g unsalted butter cold
- 1 tbsp cornstarch See Note 1
Instructions
- Place a medium saucepan over medium to high heat and add the butter.60 g unsalted butter
- When the butter has melted, add the sliced onions and sugar and cook for at least 30 minutes or until the onions have turned a lovely golden brown and caramelised.2 large white onions, 2 tsp sugar
- Add the red wine and herbs and bring to a rapid boil for at least two minutes and then reduce the heat until it starts to simmer. Leave to simmer for 10 minutes stirring occasionally.1 sprig thyme, 1 sprig sage, 120 ml red wine
- Add to the mustard, salt, pepper and Worcestershire sauce and the beef stock and bring to the boil again and then reduce the heat to a gentle simmer.480 ml beef stock, 1 tsp Worcestershire sauce, 1 tsp salt, 1/2 tsp ground black pepper, ½ tsp English mustard
- Put a lid on the saucepan and leave to simmer for 20 minutes.
- After 20 minutes, remove the sprigs of thyme and sage and discard.
- Add the corn starch and water mixture to the gravy and also the balsamic vinegar and stir thoroughly to combine. Simmer for another couple of minutes, whisking/stirring continuously until the gravy has sickened to your liking.1 tbsp cornstarch, 1 tbsp balsamic vinegar
- Add the cold butter to the gravy and whisk until melted. This will give the gravy a lovely colour and shine.28 g unsalted butter
- Taste the gravy and adjust the seasoning including mustard if required. Serve over sausages and mash potatoes for one of my personal favourites.
