Onion Gravy

Onion gravy is a rich, full-bodied sauce that transforms simple comfort meals into something deeply satisfying. Made with slowly cooked onions, a splash of red wine, and a touch of mustard, it brings warmth and depth to anything it’s served with. Whether the onion gravy is poured over sausages, mash, or a hearty roast, it adds a glossy, flavour-packed finish that completes the dish beautifully.

Prep Time 5

Cook Time 1

Total Time 1 5

Servings people

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

Equipment

Frying Pan High Sided

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