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Onion gravy

Published: 28 Feb 09
Updated: 18 Mar 24

Our definitive onion gravy recipe – made with red onions, garlic and thyme – is perfect served with sausages and mash, toad-in-the-hole or your favourite roast dinner.

Easy
March 2009

Test kitchen approved

Serves 6
Takes 5 minutes to make and 20 minutes to cook

Our definitive onion gravy recipe – made with red onions, garlic and thyme – is perfect served with sausages and mash, toad-in-the-hole or your favourite roast dinner.

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Ingredients

2 tbsp oil
2 red onions, finely sliced
1 garlic clove, crushed
2 fresh thyme sprigs
1 tbsp plain flour
1 glass red wine
300-400ml chicken stock
1 tbsp balsamic vinegar

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Method

Place a frying pan over a medium heat, add the oil and onions and cook for 10 minutes, stirring regularly so the onions don’t catch. Add the garlic and thyme and cook for a further 5 minutes until the onions are really soft.
Stir in the flour, cook for 2 minutes, then add the red wine and bubble for a few minutes, until reduced by half. Add the stock gradually, stirring continually until you have a nice, thick gravy. Check the seasoning, add the balsamic vinegar and serve.