|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The combination of sweet onions and a dark rich sauce—which is both sweet and savory—is a classic of both the British and Irish kitchens. Onion gravy is a key component for a comforting and warming meal at home.
This recipe for onion gravy is so quick and simple to make and is perfect with bangers (sausages) and mash, roast meats, mashed potatoes, slathered on a toad in the hole, or as a filling for Yorkshire puddings.
- 2 tablespoons oil (vegetable or cold-pressed rapeseed oil)
- 2 tablespoons butter (room temperature)
- 2 medium red onions (peeled and thinly sliced)
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 3 cups beef stock
- 4 teaspoons cornstarch (cornflour)
- 4 teaspoons cold water
- Salt (to taste)
- Freshly ground black pepper (to taste)
Gather the ingredients.
Melt the oil and butter in a large saucepan over a gentle heat to ensure the butter does not burn.
Add the thinly sliced onions to the pan and cover with a lid.
Cook slowly on low heat for approximately 10 minutes, or until the onions are soft and translucent. Take care not to burn them. The onions should not be browned but instead just melted and soft.
Add the sugar and balsamic vinegar to the onions and stir well to ensure the onions are coated. Cover again with the lid and continue to cook for a further 5 minutes, again making sure they don't burn.
Add the beef stock to the pan and stir well. Increase the heat and boil gently, uncovered, for 5 minutes.
In a heatproof jar, liquid measuring cup, or bowl, mix the cornstarch with the cold water to create a thin, lump-free paste.
Pour a little of the hot gravy into the starch mixture and shake or mix thoroughly.
Pour the starch mixture back into the gravy. Raise the heat to high and boil hard for 10 minutes or until the gravy is slightly thickened.
Season with salt and pepper and keep warm until ready to serve.
- For an onion gravy with little extra flavor, add a few pinches of fresh or dried thyme or finely minced rosemary.
- If you don't have balsamic vinegar handy, use red wine vinegar or swap for malt vinegar for a more traditional flavor.
- If you prefer a thicker gravy, add more cornstarch (also known as cornflour) slurry and boil for a few more minutes to thicken.
- To create a shine on the gravy, take 1 teaspoon of ice-cold butter and whisk it into the finished gravy before serving. The butter will add even more flavor and make the sauce glossy.
- The best onions for this recipe are red onions because they provide just the right amount of sweetness without making the gravy too cloyingly sweet. If you prefer a slightly sharper flavor, then use a standard yellow or even a white onion. You can also use large shallots if you like, which will create a much softer finished gravy.
- Use high-quality, flavorful beef stock for the richest possible onion gravy.
- This is such a snap to make, why not make double, even triple the quantity? Use what you need, then freeze the rest in one-cup portions for up to three months. Simply defrost in a pan or the microwave.