Onion gravy is one of those recipes that once you master you will make again and again. Richly, flavoured, silky smooth this easy onion gravy is perfect with sausages, a roast, or to fill a Yorkshire pudding!
Easy Onion Gravy
I love wet food! If a dish doesn’t come with its own sauce then I’ll (nearly) always make a sauce or some gravy to go with it.
This onion gravy is easy to make, and does not need the pan drippings, or gravy granules for the best results.
I’ve made this recipe time and time again refining as I go. This makes a well rounded, not too intense gravy that goes with everything.
It does take around half an hour to make – but it is largely hands off, and if you are cooking something else at the same time it is not that much of a hardship.
See Also
- Onion marmalade – sticky caramelised onions and a great introduction to preserving, perfect to serve with a Ploughman’s lunch
- A classic base for some many recipes – learn to make caramelised onions
- Onion sauce – a British classic to serve with pork, chicken or lamb
- So delicious in toasties – try making bacon onion jam
It is also suitable for batch cooking and can be frozen, and of course I’ve got some tricks and tips for getting ahead so you can make this in a hurry!
Why make my onion gravy
- My version slowly caramelises the onions for at least 20 minutes so they are sweet, golden and have the best flavour. This cannot be hurried, and you really cannot do it faster.
- Uses chicken stock – I love big flavours, but I find beef stock is so variable in quality – most are far too strong, generally do not taste authentically beefy, and can overwhelm the onion and the rest of the meal.
I prefer chicken stock for almost everything; it has a better flavour and will compliment rather than compete with the other flavours.
If you want some beefiness you can use some beef dripping to fry the onions. Of course a vegetable stock cube will also work.
- A mixture of balsamic vinegar, soy sauce, and Worcestershire sauce add a complex, but complimentary flavours and colour.
- It is ideal for batch cooking – frying the onions takes time, you may as well cook a double or triple batch which can be frozen. (see all my freezer tips)
- Uses everyday store cupboard ingredients.
- You can adjust the thickness to your preference? Prefer a thinner, more liquid gravy? Simple. Or something thicker? Use my cornflour tips to thicken this gravy.
Onion gravy ingredients
- Onions – three regular medium sized brown / yellow onions which not too big or two small. Use your common sense here about the size as it is not that important.
You can substitute one of the onions for a red onion of a few shallots, but I find that brown / yellow onions work the best here. - Sugar – a spoon of whatever sugar you have in the cupboard; as it caramelises it adds flavour and colour. White, golden, light brown are all good. A dark brown sugar is going be quite intense flavour wise – but if that is all you have then go for it!
- Stock Cube – My preference is chicken – or vegetable will also work. Beef if you have it, but start with half a cube as I find quality varies and it can be very intense.
I prefer chicken stock for almost everything, it has a better flavour and will compliment rather than compete with the other flavours. If you want some beefiness you can use some beef dripping to fry the onions.
- Soy Sauce – Whichever you have in your cupboard and suits your diet. Light, dark, tamari, sweet, it doesn’t matter.
- Worcestershire Sauce – Regular or veggie according to preference. If you are not British don’t get tied up in knots about the pronunciation WOOSTER is easiest. Most of the letters are silent!
- Balsamic Vinegar – Adds to the mix of flavours, and adds a little sweetness and acidity.
- Dijon Mustard – a little mustard works as a flavour enhancer (I add mustard to a cheese sauce to make it taste cheesier) but does not make the sauce taste of mustard.
- Olive oil & butter
- Cornflour – to quickly thicken the gravy to the perfect consistency at the end of cooking
- Thyme – (optional) for garnish, or another woody herb
How to make onion gravy – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the onions. Top, tail, peel and cut into half moons lengthwise, making sure you remove all the root so the pieces are not joined.
Step Two – Cook the onions. Melt the olive oil and butter in the pan, add the onions, sprinkle the sugar over and sauté over a medium / low heat for about 20 minutes, stirring from time to time making sure that the onions do not catch or burn.
When they are done the onions would have reduced by about half, be golden, with some of the edges going brown and be wonderfully fragrant.
Cooking pan – a good heavy frying pan about 22-25cm / 9″-10″ is ideal. Non stick helps but is not essential.
Step 3 – Add the liquid. Add the stock, soy sauce / tamari, Worcestershire sauce, balsamic, stock, mustard and the herbs and bring to a gentle simmer and let the gravy cook and reduce for 5 minutes or so.
Step Four – Finishing steps. Remove the herbs, add the rest of the butter, allow it to melt and stir through the gravy.
Taste and check the seasoning and thicken if necessary.
Mix a teaspoonful of cornflour/cornstarch in a small bowl with the same volume of liquid from the gravy to form a “slurry”, before stirring it back into the gravy, cooking for another minute until it thickens.
If thickening with cornflour always make the paste / slurry in a separate bowl never add the cornflour directly to the hot gravy – you will never get the lumps out.
- Read more in my ultimate guide on how to thicken with cornflour.
If you want a smooth gravy, transfer to a saucepan and blitz with a stick blender.
Serving suggestion
Serve with a roast or Yorkshire pudding. Or, one of my favourites is Air fryer sausages with onion gravy; delicious! Or simply anything else that needs a good gravy.
Variations
- Use a different type of onion – I like plain old white onions, but any or a mix would do.
- Add some chopped garlic towards the end of cooking the onions.
- Make this vegetarian by using a vegetable stock, and a veggie stock cube.
- Use your favourite herbs. A little rosemary would work well if served with lamb, but go easy as it has a strong flavour – use no more than a 2 inch sprig.
- Replace some of the stock with good glug of wine – either red or white.
- If you don’t have the soy sauce, Worcestershire sauce and balsamic don’t worry. Instead, add a spoon of any homemade jelly and a squeeze of lemon to balance. Something like my homemade medlar jelly or quince jelly would be perfect. Even apple jelly!
Storage
This onion gravy is delicious when freshly made, but is equally good made ahead and reheated. Leftovers are fantastic thrown into your next batch of soup.
Fridge – once cool transfer to a tub and keep in the fridge for 3 days.
Freezer – once cool transfer to a storage container and freeze. Allow to defrost completely before using.
Reheat in a pan on the stove top or in the microwave, making sure it is properly hot all the way through before serving. You may need to add a little extra stock, or thicken with cornflour if the consistency isn’t right.
Hints and tips
- Onions cut lengthwise stay together as they cook. If you cut the other way they can disintegrate
- It’s really important to cook the onions properly. Lots of the flavour of this sauce comes from the sweetness of the cooked onions; if they are not properly caramelised won’t have the best flavour.
FAQ
Yes, absolutely! The gravy can actually benefit from being frozen. Simply allow to cool, transfer to an airtight container and freeze. To use, defrost fully and reheat on the stovetop make sure the gravy is hot all the way through before serving.
More recipes you will love
- Roast celeriac is a root vegetable that’s delicious when roasted
- Easy roasted baby potatoes – with herbs, garlic and olive oil
- Roast swede – one of the best ways to cook this economical vegetable.
- Parsnip and apple soup – a light and bright soup
- Curried parsnip soup – the classic parsnip soup, rich and full of flavour
Easy Onion Gravy Recipe
Ingredients
Instructions
- Prepare the onions – top, tail, peel and cut into half moons lengthwise, making sure you remove all the root so the pieces are not joined.3 medium onions
- Cook the onions – In a 22-25cm/9-10 inch heavy frying pan over a medium/low heat, melt the olive oil and butter, add the onions, sprinkle the sugar over and sauté for about 20 minutes, stirring from time to time making sure that the onions do not catch or burn.When they are done the onions would have reduced by about half, be golden, with some of the edges going brown and be wonderfully fragrant.1 tbsp olive oil, 1 tbsp butter, 1 tbsp sugar
- Add the liquid – Add the stock, soy sauce / tamari, Worcestershire sauce, balsamic, stock, mustard and half the herbs and bring to a gentle simmer and let the gravy cook and reduce for 5 minutes or so.1 cup chicken stock, 2 tsp soy sauce, 2 tsp Worcestershire sauce, 2 tsp balsamic vinegar, 1 heaped tsp Smooth Dijon mustard, 6 stalks thyme
- Thicken, season & serve Remove the herbs, add the rest of the butter, allow it to melt and stir through the gravy.Taste and check the seasoning and thicken if necessary.To thicken: mix a teaspoonful of cornflour/cornstarch in a small bowl with the same volume of liquid from the gravy to form a “slurry”, before stirring it back into the gravy, cooking for another minute until it thickens. Garnish with the remaining thyme and serve immediately.1 tbsp butter, 1 heaped tsp cornflour, 6 stalks thyme
Notes
- Onions – three regular medium sized brown / yellow onions which are not too big or two small; size is not that important. You can substitute one of the onions for a red onion or a few shallots, but I find that brown / yellow onions work the best here.
- Sugar – a spoon of whatever sugar you have in the cupboard; as it caramelises it adds flavour and colour. White, golden, or light brown are all good. A dark brown sugar is going to be quit intense flavour wise – but if that is all you have then go for it.
- Stock – My preference is to use chicken stock for almost everything. It has a better flavour and will compliment rather than compete with the other flavours. If you want some beefiness you can use some beef dripping to fry the onions. Of course a vegetable stock cube will also work. Beef if you have it, but start with half a cube as I find quality varies and it can be very intense.
- Soy Sauce – Whichever you have in your cupboard and suits your diet. Light, dark, tamari, or sweet soy sauce, it doesn’t matter. Worcestershire Sauce – Regular or veggie according to your preference. Balsamic Vinegar – A standard, mid priced example. You don’t need an extra thick estate bottled example. If you don’t have each of the soy sauce, Worcestershire sauce and balsamic don’t worry. Instead, add a spoon of any homemade jelly and a squeeze of lemon to balance. Something like medlar or quince jelly would be perfect.
- You can use another herb instead of thyme – such as oregano or marjoram. Be sparing if using rosemary, to serve with lamb; it’s stronger flavour could overpower the gravy. Use no more than a 2 inch sprig.
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