Onion Gravy

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.

Onion Gravy

You cant have mashed potato without Onion Gravy. This recipe is gorgeous and produces a rich tasty gravy every time.

4.89 from 27 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Sauce

Cuisine: British

Keyword: Alcohol, Gravy, Mustard, Stock, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 people

Calories: 124kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 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 pepper
  1 tsp mustard, 1 pinch salt, 1 pinch ground black pepper

Notes

When I’m boiling potatoes for the mash, I often pour some of the potato water into the gravy for even more flavour.If you are cooking a roast then please see my other recipes on gravy.

Nutrition

Calories: 124kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 138mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g