Best Onion Gravy Recipes

ONION GRAVY FOR BRITISH BANGERS AND MASH

Steps:

• Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
• Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
• Stir flour into the caramelized onions and cook for 1 minute.
• Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.

EASY ONION GRAVY

Steps:

• Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
• Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.

EASY RICH ONION GRAVY

Steps:

• Gather the ingredients.
• Melt the oil and butter in a large saucepan over a gentle heat to ensure the butter does not burn.
• Add the thinly sliced onions to the pan, stir, and cover with a lid.
• Cook slowly on low heat for approximately 10 minutes or until the onions are soft and translucent. Take care not to burn them. The onions should not be browned but soft and translucent instead.
• Add the sugar and balsamic vinegar to the onions and stir well to ensure the onions are coated. Cover again with the lid and continue to cook for a further 5 minutes, again making sure they don't burn.
• Add the beef stock to the pan and stir well. Increase the heat and boil gently, uncovered, for 5 minutes.
• In a heatproof jar, liquid measuring cup, or bowl, mix the cornstarch with the cold water to create a thin, lump-free paste.
• Pour a little of the hot gravy into the starch mixture and shake or mix thoroughly.
• Pour the starch mixture back into the gravy. Raise the heat to high and boil hard for 10 minutes, or until the gravy is slightly thickened.
• Season with salt and pepper and keep warm until ready to serve.

EASY ONION GRAVY

Steps:

• Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add onions and saute until tender, 3 to 5 minutes. Remove onions to a plate.
• Add remaining olive oil to the skillet and heat over medium heat. Add flour to the hot oil; whisk constantly, adding salt and pepper as the flour cooks. Slowly add a little beef broth at a time, continuing to stir, until all broth has been added.
• Slowly add the milk while continuing to stir. Bring to a boil and cook until thickened, 2 to 3 minutes. Stir in sauteed onions. Remove from the heat and place in a serving dish.

ONION GRAVY

Steps:

• Heat the oil in a medium sized saucepan.
• Add the onions and sauté until brown, about 10 minutes.
• Sprinkle the flour over the onions and continue to cook, stirring, for 2-3 minutes.
• Gradually add the stock, herbs and Worcestershire sauce and continue to cook until thickened.
• Partially cover and cook for a further 10-15 minutes to allow the flavours to develop, stirring from time to time.

ONION GRAVY

Steps:

• Heat oil in a skillet over medium heat; stir in onions and salt. Cook and stir until onions have softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and dark brown, about 40 minutes more.
• Add quick-mixing flour; mix well and allow it to brown slightly in the pan for 1 to 2 minutes. Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Maintain a simmer and cook until sauce has reduced and thickened enough that it will coat the back of a spoon.
• Add butter; mix well. Transfer gravy to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until there are no chunks of onion left.

SAUSAGES WITH STICKY ONION GRAVY

Steps:

• Fry sausages for 15 mins or until browned, then remove from pan and keep warm. Heat onions in same pan, then add flour, stirring for 1 min. Add thyme, then gradually add stock. Bring to boil then simmer for 5 mins until smooth. Add Worcestershire sauce, season and serve with sausages.
• For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.

SIMPLE ONION GRAVY

Steps:

• Heat the butter in a large frying pan. Add the onion and sprinkle with the sugar, then cook gently, stirring occasionally, for 10 to 15 minutes or until the onion is soft and lightly caramelised.
• Sprinkle the flour over the onion, stir and cook for 1 minute. Gradually stir in the stock. Bring to the boil, then reduce the heat and leave to simmer gently until thickened.