Sauces, dips & dressings · British
Onion gravy
A rich, glossy gravy made from slowly caramelised onions – perfect with sausages and mash or toad in the hole.
- Prep
- 10 mins
- Cook
- 1 hr
- Total
- 1 hr 10 mins
- Serves
- 4
- Difficulty
- Easy
- Cost
- Budget
Recipe: Onion gravy
Onion gravy
Ingredients
- 25g butter
- 1 tbsp olive oil
- 3 onions, thinly sliced
- 1 tsp light brown sugar
- 1 tsp fresh thyme leaves
- 1½ tbsp plain flour
- 1 tbsp balsamic vinegar or red wine vinegar
- 500ml beef stock, or vegetable stock; check label for gluten
- 1 tsp Worcestershire sauce, contains fish; optional
- salt and black pepper, to taste
Kitchen kit
- Wide heavy-based saucepan or frying pan Search Amazon for heavy based frying pan
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Method
-
Step 1: Caramelise the onions
Melt the butter with the oil in a wide pan over a low–medium heat. Add the onions with a pinch of salt and cook slowly for 35–45 minutes, stirring often, until soft, sticky and deep golden. Add the sugar and thyme for the last 5 minutes.
-
Step 2: Add the flour
Stir in the flour and cook for 1–2 minutes, then add the vinegar and let it sizzle.
-
Step 3: Simmer
Gradually stir in the stock and Worcestershire sauce. Bring to the boil, then simmer for 5–10 minutes until thick and glossy. Season and serve.
Tips
- Don't rush the onions – slow cooking is where the flavour comes from.
- For a vegetarian gravy, use vegetable stock and skip the Worcestershire sauce (or use a vegetarian version).
Storing & reheating
Cool, cover and refrigerate within 2 hours of cooking; eat within 2 days and reheat only once, until steaming hot all the way through.
Freezing
Freeze for up to 3 months. Reheat gently, whisking, until bubbling hot.
Variations
- Add a splash of red wine or ale with the stock.
- Stir in a spoonful of wholegrain mustard at the end.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/onion-gravy/ · Checked 17 October 2026
Questions people ask
How do I thicken gravy that's too thin?
Simmer it for longer, or whisk in a teaspoon of cornflour mixed with a little cold water and bubble for a minute.
Can I make it ahead?
Yes – it keeps for 2 days in the fridge and reheats well.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
