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Onion Gravy
At a Glance
- Prep
- 5 minutes
- Cook
- 30 minutes
- Yield
- about 1 1/2 to 2 cups gravy
Categories
- Sauce / Condiment
Cuisine
- British
Difficulty
- Easy
Dietary
- Dairy-free
- Egg-free
- Low-sugar
- Nut-free
- Soy-free
Allergens
- Contains or may contain: Wheat
- May contain soy — check ingredients
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
An English classic, this versatile gravy can be vegetarian or use the drippings from any roasted meats. I like to add a splash of red wine or stout.
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Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, halved then sliced
- 1 tablespoon of plain flour
- 12 fluid ounces stock (vegetable or any meat stock)
- 1 teaspoon of Italian seasoning
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
- 2 tablespoons of pan drippings (optional)
- splash of dry red wine or stout (optional)
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Instructions
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 pan drippings, wine or stout if using) - 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.
Add salt and pepper to taste
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