Easy Onion Gravy Recipe

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a gravy boat of thick onion gravy ready to enjoy

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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!

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time45

Total Time50

Ingredients

3 medium onions - 1
1 tbsp olive oil
1 tbsp butter
1 tbsp sugar - 2
1 cup chicken stock - 3
2 tsp soy sauce - 4
2 tsp Worcestershire sauce - 4
2 tsp balsamic vinegar - 4
1 heaped tsp Smooth Dijon mustard
1 tbsp butter
1 heaped tsp cornflour
6 stalks thyme - 5

Metric - USA Cups

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

Ingredients

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.

If desired blitz with a stick blender to make a smooth gravy.

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.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.