Once you have tried this Red Onion Gravy recipe, you’ll be making it constantly to liven up your roast dinners, Toad in the Hole, Cottage pie or Sausages and Mash. In this post, I’ll share all my tips for taking your gravy game to the next level.
Why not get ahead of time and make a batch to freeze in individual portions? Your future self will feel properly organised. Domestic Goddess status achieved!
If you’ve only ever made gravy using gravy granules, then you NEED to try making gravy from scratch. It might take longer, but it’s on another level.
the secret to making the best caramelised red onion gravy
- slowly cooking the onions on a low heat for at least 25-30 minutes
- using a combination of brown sugar for sweetness and red wine vinegar for tang
- A splash (ok, a little more than a splash) of red wine
ingredients
Please scroll to the bottom of this post for a printable recipe card with ingredient amounts and detailed instructions.
- Olive oil – or vegetable or sunflower oil
- Butter
- Sliced Red Onions
- Plain (all-purpose) Flour
- Red Wine Vinegar for a little sharpness
- Soft Brown Sugar
- Red Wine – I don’t drink much, bar the occasional glass on a weekend, so I like to have a couple of miniature bottles in the cupboard for recipes like this
- Beef stock – I like to use the stock pots. I like Knorr the best, but feel free to use whatever you like.
- Seasoning – salt and freshly ground black pepper
how to make onion gravy
- Melt the oil and butter together in a frying pan with a bit of depth. Add the sliced onions, sprinkle over a little salt and the brown sugar. Cook on a low heat, stirring occasionally for about 30-35 minutes, or until the onions are very soft and caramelised. It would do no harm to leave them in the pan for up to 45 minutes.
2. Stir in the flour and cook for one minute.
3. Pour in the red wine, turn up the heat and simmer for a couple of minutes until the liquid has reduced by half.
4. Slowly pour in the hot beef stock and the red wine vinegar, stirring constantly to prevent lumps from forming. Cook on a low-medium heat for about 8-10 minutes or until the gravy has thickened.
5. Season well with salt and pepper. If you find the gravy a little too sweet, add a splash (or two) of red wine vinegar. Your gravy is now ready to serve!
storing homemade gravy
Any leftover (completely cold) gravy should be stored in the fridge. It will keep for up to 3 days. Reheat in a pan on the hob.
freezing instructions
Onion gravy freezes perfectly. Once it is completely cold, place in freezer safe containers or a thick freezer bag(s) and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
serving suggestions
This red onion gravy is perfect with –
- Toad in the Hole
- Cottage Pie
- Steak Pie
- Roast Lamb
- mashed potatoes
- Beef Brisket
- Yorkshire Puddings
can i use white onions instead?
Yes, you can swap red onions for white. Red onions are a little bit sweeter than white, but the gravy will still be delicious. If you use white onions, I recommend swapping the red wine for a medium dry cider.
is there a substitute for the red wine vinegar?
If you don’t have any red wine vinegar, you can use sherry or cider vinegar, balsamic vinegar or Worcestershire sauce. You can even use light soy sauce (only in a pinch!)
did you make this recipe?
Let me know how you got on and please rate the recipe by clicking on the ā in the recipe card. I hope you love it!
Red Onion Gravy
A simple and delicious Homemade Red Onion Gravy recipe that you will turn to time and time again. Perfect with sausages, mashed potatoes and roast beef.
Ingredients
- 1/2 tablespoon Olive Oil (or Sunflower/Vegetable oil)
- 20g butter (not margarine)
- 1 Large Red Onion, Peeled and thinly sliced into half moons
- 1/8 teaspoon salt
- 2 teaspoons soft light or dark brown sugar
- 1 tablespoon Plain (all-purpose) Flour
- 80ml Red Wine
- 400ml Beef Stock
- 1/2-1 1/2 teaspoons Red Wine Vinegar (add more to taste once the gravy is ready to balance the flavours)
- Salt and freshly ground black pepper
Instructions
- Heat the oil and butter in a wide, fairly deep saucepan. Add the sliced onions. Sprinkle over the salt and the brown sugar. Cook over a low heat for 35-40 minutes, stirring occasionally, or until the onions are very soft and caramelised.
- Stir in the flour. Cook for one minute, stirring well to prevent lumps.
- Turn up the heat a little and pour in the red wine. Let it simmer for a few minutes or until the liquid has reduced by half.
- Slowly stir in the beef stock and red wine vinegar, stirring constantly.
- Cook on a medium heat for about 8-10 minutes or until the gravy is at the desired thickness.
- Season to taste with salt and pepper and add a little more red wine vinegar if you find the gravy a little too sweet.
Notes
If you would rather have a smooth gravy (like my number two son!) blitz it in a hand blender.
Any leftover gravy should be cooled completely and stored in the fridge for up to 3 days.
Homemade gravy can be frozen for up to 3 months. Defrost overnight in the fridge before re-heating.
Substitute for red wine vinegar:
Balsamic Vinegar, Soy sauce (in a pinch), Worcestershire sauce or cider/sherry vinegar can all be used in place of the red wine vinegar.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 99Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 373mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 3g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.