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Knowing how to make Onion Gravy is a rite of passage. Once you have it perfected, you’ll always have it up your sleeve.
This is a simple and quick red onion gravy recipe that you’ll hopefully turn to time and time again, adding delicious comforting richness to your Toad in the Hole, your Sunday Roasts or your Shepherd’s Pies.
I would say getting your gravy just right probably takes about 20-30 minutes, but bear in mind that while it’s cooking, usually there’s a main dish being cooked at the same time, so it’s not really much of a stretch.
That said, you could always make a big batch of onion gravy ahead of time and freeze portions for when you need it, which would be perfect for those meals you’ve defrosted alongside them for a midweek win, or maybe if you’re having a pre-prepared dish like a pie, for example.
Here I will show you how to make Onion Gravy that’s super simple but also has a little something extra.
Why you’ll love this Onion Gravy recipe
⭐️ Full of rich flavour
⭐️ Easy and quick
⭐️ Can be made ahead
Ingredients for Onion Gravy
- Sunflower oil – Or vegetable oil
- Red onion – Use frozen if you like
- Plain flour – Regular baking plain flour
- Beef stock – Pre-made using a cube is fine
- Mustard – I used English but Dijon (French) would be fine
- Dried thyme – Fresh would also work but you would need to increase the amount
- Salt and pepper – Don’t be shy with this
How to make Onion Gravy
- Chop the onion into half moons.
2. Heat oil in a pan and fry the onions on low for 5-6 minutes until soft.
3. Add flour and stir for a minute.
4. Turn up the heat and slowly add the beef stock, stirring continuously. Add the rest of the ingredients and simmer until thickened.
Substitutions
- White onions – These are fine to use if you prefer, I quite like the sweetness from red onions. White onions will become sweet but you may need to cook them a little longer.
Gravy leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or hob before serving.
In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container in portions and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or on the hob.
Top tips for making Onion Gravy
Consistency
Feel free to blend this with a handheld blender like this one if you’d prefer a smooth texture.
Onion chunks
If you want the onions to stay in nice neat pieces as they cook, cut them in half moons root to tip (like in my prep photo). If you cut them the opposite way, they tend to disintegrate more.
What dishes this gravy works well with:
Simple Onion Gravy FAQs
As well as getting a good, easy recipe that you’ll remember, make sure the seasoning, texture and thickness is to your liking before serving.
Once you’ve done this a few times you’ll be perfecting it without thinking. And always make sure you’ve heated it up until it’s piping hot.
This is perhaps because you haven’t stirred in the liquid to the flour slowly enough, so lumps have formed and they’re difficult to get rid of.
Make sure you add the stock a little at a time while constantly stirring. If all else fails, blend the gravy as I usually do!
If the dish calls for it, you could always add any juices from the meat you’re cooking or a splash of wine. You can try any preferred herbs, garlic, or even a little cream.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Simple Onion Gravy
Ingredients
- 1 tbsp Sunflower oil
- 1 Onion, Peeled and sliced
- 2 tsp Plain flour
- 400 ml (1.75 cups) Beef stock
- 1 tsp Mustard
- 1 tsp Dried thyme
- 1 – 3 tbsp Worcestershire sauce, See Notes.
- Salt and pepper
Instructions
- Heat the oil in a saucepan and add the onion. Stir over a low heat for 5-6 minutes until soft. (Cook on low for longer if you have time).
- Add the flour and stir for 1 minute until the onions are coated.
- Turn the heat up a little to medium and slowly add the beef stock, stirring all the time.
- Add the mustard, thyme, Worcestershire sauce and salt and pepper and simmer for 10 minutes until thickened.
- If you have a hand blender, blend until smooth.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on October 1, 2022 and updated later to make improvements.
Beautifully delicious and simple recipe for perfect onion gravy. Went perfectly with the toad in the hole recipe!
Solid method but the quantity of worcestershire sauce is way too much, it was catching in my throat and I had to make a new batch as there was no way my kids would eat the base recipe version. Going with a splash of W sauce this time.
Easy to prepare. Clear instructions. The Worcester sauce made it sour tasting. Sorry not the gravy recipe for me.
Swap it for 1 1/2 tablespoons of dark soy sauce
This gravy is delicious. It really elevated a toad-in-the-hole! Thanks for the recipe.
I made Toad in the hole with onion gravy yesterday, it was wonderful, so much so that I have been asked to do another batch of gravy for Sunday dinner. It’s simmering now.
Thank you for your perfect guidance.
I made this for one person. I would suggest 1/2 tsp of thyme not 1tsp and 300ml of stock not 400ml. Think this would produce a thicker gravy and the taste wouldn’t be overwhelmingly of thyme.
First of all let me just say I’ve not yet made the gravy yet will be made tomorrow.
Thanks for the clear explanation regarding quantity and times. Plus the method. Most helpful.
Making this fora typical English buffet of cottage pie with veggies. I’ve played a bit as making for about 60 people (added huge bunch of fresh thyme and sprigs of sage) added balsamic vinegar, pimento and I have to say absolutely beautiful. Wonderful. Making night before and expect depth of flavour to seep through. Will strain before serving just for a polished look!
Is it meant to be teaspoons Worcestershire sauce? I put in less than the recipe said and it was still so strong? I used chicken stock instead of beef.
Fantastic easy recipe to follow and it was really good thank you sarah