Onion Gravy is one of my favourite gravies. Not just for its dark colour but its aroma and the flavour that has a slight sweetness. It may also be that one of my top recipes is sausages, mash and onion gravy. There are dishes that feel incomplete until you drizzle something rich and glossy over the top, and for me, Onion Gravy is one of those irreplaceable finishing touches. It’s the quiet hero of the comfort-food world: unassuming at first glance, yet full of depth, warmth, and a rounded savouriness that brings a meal together in the most satisfying way. When people ask me what transforms a simple plate of sausages and mash into something that feels pub-worthy, my answer is always the same — a proper, full-bodied onion gravy.
One of the joys of this gravy is just how much flavour you can coax out of the humblest of ingredients. A single onion, slowly cooked until golden, releases a sweetness that forms the backbone of the entire sauce. It never ceases to amaze me how that one ingredient can shift so dramatically in character depending on how it’s treated. Cooked low and slow, it softens and caramelises, almost melting into silk. In a hurry, you’ll get something acceptable — but if you give it time, you’ll get something remarkable. And for onion gravy, remarkable is the aim.
I nearly always make mine in the same pan I’ve just cooked sausages in. It’s a habit I picked up years ago, and it has stuck with me because it makes such a difference. All those little browned bits left behind — the sticky, savoury scrapings that cling to the metal — are pure gold. They dissolve beautifully into the wine and stock, deepening the gravy with a richness that feels almost luxurious, despite the everyday ingredients. Even if I’m not making sausages, I’ll often choose a pan that’s been used to cook something hearty earlier in the day, just to make the most of those leftover flavours.
Once the onions have softened and taken on their glorious golden colour, the moment that changes everything arrives: pouring in the wine. Red wine brings a gentle acidity and a grown-up depth that balances the sweetness of the onions perfectly. As it simmers, the alcohol cooks away, leaving behind a deep, fruity warmth that feels like it has been simmering in a country kitchen for hours. Then comes the stock — beef stock is my go-to for a more robust flavour, but vegetable stock makes a lighter gravy that’s still incredibly comforting.
As the gravy bubbles gently, reducing to a glossy, spoon-coating consistency, the kitchen fills with the kind of aroma that makes everyone wander in asking, “What are you making?” And that’s before you even get to the mustard. A small spoonful is all it takes to lift the entire sauce — a subtle tang, a little fire, and just enough complexity to give the gravy a rounded edge. It doesn’t dominate; instead, it blends quietly into the background, playing its part without fuss.
The final seasoning of salt and pepper is one of those deeply personal touches. Some like their gravy punchy and bold, others prefer something softer and more mellow. I always taste it a few times toward the end, adjusting gently until everything sits just right.
What I love most about onion gravy is its versatility. It’s just as welcome poured over a pile of buttery mash as it is spooned onto a roast plate, or even used to breathe new life into leftovers. Burgers, pies, chops, roasted vegetables — everything becomes instantly more comforting with a generous ladle of it. It’s the kind of addition that takes a homely dinner and turns it into something that feels special without requiring any extra effort.
In the end, onion gravy is the sort of cooking that reminds you why home cooking is such a pleasure. With patience, a few simple ingredients, and a warm pan that’s already witnessed the beginnings of your meal, you create something rich, hearty, and soul-satisfying. It’s not just gravy — it’s the flavour that ties everything together, the finishing flourish that makes a meal feel complete.
Onion Gravy
Equipment
- Frying Pan High Sided
Ingredients
- 2 tbsp vegetable oil
- 1 large onion sliced
- 200 ml red wine
- 100 ml beef stock veg stock
- 1 tsp mustard
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Heat the oil in a frying pan and add the onion.2 tbsp vegetable oil, 1 large onion
- Fry on a low heat for 30-45 minutes, stirring occasionally, or until the onion is golden-brown but not burnt.
- Pour in the wine and stock, reduce the heat and allow to simmer for 20 minutes, or until the liquid has reduced by half.200 ml red wine, 100 ml beef stock
- Stir in the mustard and season, to taste, with salt and freshly ground black pepper1 tsp mustard, 1 pinch salt, 1 pinch ground black pepper
32 comments
This is so much easier than my previous recipe and tastes so much better. Thank you
Absolutely delicious and full-bodied, just what a proper gravy should be.
Simple ingredients, huge flavour payoff.
The colour and shine were gorgeous, but it needed more seasoning for my liking.
Incredible depth of flavour for such an easy recipe.
A beautifully balanced gravy that works with almost anything.
This gravy added so much character to my roast dinner.
Enjoyable, but felt like it needed a bit more body.
Absolutely fantastic—this will be a staple in my kitchen.
The wine really elevates it, giving a deep and warming flavour.
A wonderfully rich and aromatic gravy that enhances any dish.
I found it slightly too sweet, but it paired well with my beef pie.
A lovely onion gravy with real depth—perfect for cosy dinners.
Super comforting and perfect for cold evenings.
Comforting, hearty and rich—everything I want in onion gravy.
The onions cooked down beautifully and gave the gravy a lovely sweetness.
Lovely and glossy, though I’d add more pepper next time.
Great balance of sweetness from the onions and warmth from the wine.
A little strong on the wine for me, but still enjoyable.
The flavour was good but it took longer to reduce than I expected.
Loved the subtle mustard kick at the end—really brings it together.
A proper home-cooked taste that reminds me of Sunday lunches.
My family loved it and asked for it again the next day.
Decent flavour but the reduction took a bit longer than stated.
Best onion gravy I’ve tasted in years—rich, savoury and satisfying.
Very tasty, though I prefer a smoother gravy.
Perfect poured over bangers and mash—restaurant quality at home.
Absolutely perfect with grilled sausages—my new go-to gravy.
I enjoyed it, though I found it a touch too rich for my taste.
Nice flavour but I wish it were a bit thicker.
Rich, deeply flavoured gravy that took my sausages and mash to another level.
Good, but the onions took longer to brown than the recipe suggested.