READY IN
20 mins
Onion Gravy Recipe

Onion Gravy

Graham

Recipe by  

Onion Gravy is one of those recipes that no-one ever thinks about but which can transform a 'regular' meal into a delicious feast. Great with liver. Even better with Haggis, Neeps and Tatties or Pork Burgers with Apple and Potato Mash

In most of the world, gravy is a sauce, made often from the juices that run naturally during cooking and often thickened with wheat flour or cornstarch for added texture. In North America the term can refer to a wider variety of sauces.

      Preparation Time: 5 Minutes

      Cooking Time: 15 Minutes

Ingredients for Onion Gravy

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2 tablespoons
olive oil
2 oz
butter
2 medium
onions
6 fl oz
red wine
9½ fl oz
beef stock
 
salt and pepper

 

How to Cook Onion Gravy

  1. Peel and finely slice the onions. Heat the olive oil with the butter in a frying pan over a medium heat. Add the onions and fry for 3-4 minutes, until they are golden. Add the red wine and simmer until the volume is reduced by half.
  2. Meanwhile, in a separate pan, warm the beef stock. When the onion is golden brown, add the beef stock and simmer to reduce again until the gravy is thickened then season to taste with salt and freshly ground black pepper.

 
Graham GRAHAM'S HOT TIP:
For a little extra 'tang' add a crushed clove of garlic when cooking the onions.
 
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