Onion Gravy Recipe

Name: Onion Gravy Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1 - 2 Brown Onions; 2 tsp Soft Brown Sugar; 40 g Salted Butter; 15 ml Olive Oil; 40 g Flour; 600 ml Beef stock; 3 beef stock cubes; 1/4 tsp Black Pepper

Cowbridge Kitchen

About This Recipe

Onion gravy is rich caramelised onions in a beef stock and it is perfect for a tasty sausage and mash.

You can substitute 100 ml of stock for Red Wine if you like, this will add that extra level of flavour to your gravy and the longer you let this sauce reduce the richer the flavour will become.

Onion gravy is pretty much like a thick French Onion Soup, in fact you can make this as a soup then thicken it up when you have finished with it as a gravy.

Love to serve this Onion Gravy over some creamy Mashed Potatoes with Crispy Onion rings. ...

History of Onion Gravy
Originating in Europe, particularly in the United Kingdom, onion gravy has been a staple accompaniment to hearty dishes such as roast meats and Yorkshire pudding since at least the 18th century.

The preparation typically involves slowly caramelizing onions to develop their natural sweetness, which is then combined with a flavourful stock, often enhanced with herbs and spices.

This method not only elevates the taste of the gravy but also showcases the humble onion's ability to transform a simple dish into a comforting meal.

Over the years, variations of onion gravy have emerged, influenced by regional ingredients and cooking techniques, yet the fundamental principle of using onions as a base remains constant.

Today, it continues to be used in traditional British cuisine.

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Serves: Four

Easy

Cook in: 25 min

Prep: 5 min

Equipment:
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What is Onion Gravy

Onion gravy is a rich and flavourful sauce made primarily from caramelized onions, which are sautéed until they achieve a deep golden colour, releasing their natural sweetness.

This savory accompaniment is often thickened with flour or cornstarch, creating a smooth and velvety texture that enhances its appeal.

The base of onion gravy typically consists of beef or vegetable stock, which adds depth and complexity to the flavour, seasonings such as salt, pepper, and sometimes herbs like thyme or bay leaves are incorporated to elevate the taste further.

How to make Onion Gravy

Cuisine:French

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Ingredients Nutrition Cost

1 - 2 Brown Onions
2 tsp Soft Brown Sugar
40 g Salted Butter
15 ml Olive Oil
40 g Flour
600 ml Beef stock
3 beef stock cubes
1/4 tsp Black Pepper

Egg freeNut free

Nutrition:
This is based on 100ml of Gravy

Calories: 97
Protein: 1.4g
Fat: 3.6g
Carbohydrates: 16gHigh
Fiber: 2g
Sugar: 2.2g

Low caloriesLow sugarHigh Carbs.

Cost to make:
£1.13 / $1.43 (Est.)

*Prices may vary.

Cooking Instructions

Peel and cut your onions into halves, then slice them.
Melt the butter and Oil slowly in a pan, when the butter is melted add the onions and cook on a very low heat for about 10 minutes, until the onions are soft.
Keep an eye on the onions as you don't want them to burn. So keep stirring them with a wooden spoon.
Make up 600 ml of beef stock using boiling water, 3 beef stock cubes and Black pepper.
Add the Soft Brown Sugar to the onions and mix it all up with a wooden spoon.

Allow the onions to cook for another 5 minutes so that they almost start to caramelise.
Add the flour to the pan and mix to form a roux.
Using a wire whisk, add the beef stock to the pan and whisk it into the roux to form a gravy sauce.
When this is fully mixed in you need to let this simmer for 10 - 15 minutes on a very low heat.
The sauce will thicken up as it reduces.
Remember to stir it with a fork or the whisk every few minutes.

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Chefs Tips

You can make this gravy thicker or thinner by changing the volume of stock you add.

Variations

None

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