Onion gravy is a staple of British cuisine, adding a comforting and rich depth of flavour to countless dishes. Whether it’s poured over bangers and mash, served alongside a traditional Sunday roast, or used to elevate a simple plate of mashed potatoes, onion gravy is a sauce that can transform the ordinary into something truly special. Its hearty, savoury taste with the sweetness of caramelised onions provides the perfect balance to complement a variety of meals.
What makes onion gravy so beloved is its simplicity. At its heart, it’s made from just a few basic ingredients: onions, stock, and a thickening agent like flour. However, the key to perfect onion gravy lies in the patience and care taken during preparation. The process of slowly caramelising onions brings out their natural sweetness and allows them to take on a deep golden colour. This step is crucial, as it forms the foundation of the gravy’s flavour.
Choosing the right onions is another important consideration. Yellow or white onions work best due to their natural sweetness, but red onions can be used for a slightly different, richer flavour. As the onions cook, they break down and release sugars, which then caramelise, creating that iconic sweet yet savoury taste.
To add even more depth, many cooks choose to incorporate additional flavour enhancers like balsamic vinegar or a splash of red wine. These ingredients help to intensify the overall richness of the gravy. For those who prefer a hint of sweetness, a small amount of sugar can be added to assist the caramelisation process.
Stock selection also plays a vital role. Beef stock provides a robust, full-bodied flavour, while vegetable stock offers a lighter, yet still flavourful, base for vegetarians. Regardless of the stock used, the resulting gravy should be thick, glossy, and full of rich oniony goodness.
Mastering onion gravy isn’t difficult, but it does require time and attention to detail. Once perfected, it’s a versatile sauce that can enhance a wide range of dishes, making it an essential recipe in any British kitchen.
My Favourite Onion Gravy
This onion gravy is a rich, savoury sauce made from slowly caramelised onions and flavourful stock, ideal for adding depth to classic British dishes. Perfectly balanced with sweetness and savoury notes, it complements roast dinners, bangers and mash, and other hearty meals.
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Servings: 4 Portions
Calories: 111kcal
Ingredients
- 2 large onions finely sliced
- 2 tbsp butter oil
- 1 tbsp plain flour
- 500 ml beef stock vegetable stock
- 1 tsp sugar enhance caramelisation
- 1 tbsp balsamic vinegar red wine Optional
- salt to taste
- freshly ground black pepper to taste
Instructions
- Heat the butter or oil in a large frying pan over medium heat.2 tbsp butter
- Add the finely sliced onions and cook gently for 15-20 minutes, stirring occasionally, until they become soft, golden, and caramelised. You can add a pinch of sugar to help the onions caramelise faster.2 large onions, 1 tsp sugar
- Stir in the flour, ensuring it coats the onions evenly. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly.1 tbsp plain flour
- Gradually add the stock, stirring as you go to prevent lumps. Bring the mixture to a gentle simmer.500 ml beef stock
- Add balsamic vinegar or red wine (if using) and continue to simmer the gravy for 10-15 minutes. This will help thicken it and develop the flavours.1 tbsp balsamic vinegar
- Taste the gravy and season with salt and pepper. Adjust the consistency by adding more stock if necessary, or cook a bit longer to thicken it further.salt, freshly ground black pepper
- Once the gravy reaches your desired consistency, serve it hot with your favourite roast, sausages, mashed potatoes, or other dishes.
Notes
I use beef stock for a richer deeper flavour
Nutrition
Calories: 111kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 300mg | Potassium: 352mg | Fiber: 1g | Sugar: 5g | Vitamin A: 176IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg
8 comments
As a vegetarian, I used vegetable stock, and it still turned out amazing. The onions added so much depth, and the splash of balsamic vinegar really lifted the flavour.
It tasted just like something you’d get in your favourite pub, but better because it was homemade.
I made this onion gravy for our Sunday roast, and it was absolutely delicious! The caramelised onions gave it such a rich, sweet flavour that perfectly complemented the beef.
I’m not usually one for making gravy from scratch, but this recipe was so straightforward. The flavour was on point – sweet from the onions but balanced nicely with the stock.
This gravy was a game changer for my bangers and mash! The slow-cooked onions really made a difference, and the gravy had the perfect consistency.
Being a true Brit, this is a old favourite. Don’t forget to have a piece of bread ready to mop up.
It was easy to make, and it paired wonderfully with mashed potatoes
The onions were so tender and packed with flavour after caramelising. I added a splash of red wine, and it gave the gravy such a rich taste – I’ll be making this every time we have sausages from now on.