Skip to Content

Ultimate onion gravy recipe

Affiliate links in this post will be clearly marked with a * and if you click one of these links I will earn a discount or receive payment.

When the nights are still cold I really enjoy eating comfort food. Cooking a nice meal for my family is my way to de-stress after a long day as a parent.Sometimes I enjoy a face mask or a little self-care as a parent while I cook. Today I’m bringing you my ultimate onion gravy recipe! It takes minimal prep and it tastes delicious too! 

Homemade onion gravy recipe on mashed potato

Ingredients for onion gravy recipe:

15g butter

1 large onion (sliced)

1 tsp sugar

15g plain flour (or gluten-free flour)

350ml beef stock

Splash of Worcestershire sauce (can be left out if need be)

Method for onion gravy:

Melt the butter in a pan and then add your onions in.

Cook for 1-2 minutes then sprinkle over the sugar.

Stir regularly over a medium heat for 10-15 minutes until the onions are soft and have caramelised.

Sprinkle over the flour. Give it a stir to coat all of the onions evenly. Cook for 1-2 minutes.

Pour in your stock. If you’re using a stock cube then just crumble this over the onions and then add your water. If you want to make this a rich onion gravy you can add a little red wine!

Bring the gravy to the boil. Reduce the heat to a simmer and cook for a couple of minutes until the gravy thickens up. Add the Worcestershire sauce if using. Season with salt and pepper.

Whole chicken, onion gravy, cheesecake and air fryer roast potatoes with text overlay that says easy roast dinner recipes

How to make onion gravy – my onion gravy recipe:

Homemade onion gravy recipe on mashed potato
4 from 2 votes

ultimate onion gravy

A delicious, rich, onion gravy.

Course Sauce
Cuisine British
Keyword gravy, onion, sauce
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 250 ml


  • 15 g butter
  • 1 large onion
  • 1 tsp sugar
  • 15 g plain flour
  • 350 ml beef stock
  • Splash Worcestershire sauce


  1. Melt the butter in a saucepan or frying pan then add the onions in.
  2. Cook for 1-2 minutes then sprinkle with the sugar.
  3. Stir regularly while cooking on a medium heat for 10-15 minutes. You’ll know when the time is up as the onions will be soft and they will have become caramelised thanks to the butter and sugar.

  4. Sprinkle the flour over the onions. Give it a stir to ensure that all the onions are coated. Cook for a further 1-2 minutes.
  5. Pour in your stock if using fresh. If you’re using a stock cube then save yourself some effort by crumbling the stock cube in and then measuring in the required water.
  6. Bring the onion gravy to the boil. Reduce the heat to a simmer and allow the onion gravy to thicken up. Add a splash of Worcestershire sauce. If it needs a little more seasoning then add a grind of fresh black pepper.
Soft white bread rolls on a cooling rack with text overlay that says Soft, floury white bread rolls

Products I use when making this recipe:

Can you make rich homemade onion gravy without flour?

Personally I feel that the flour is really needed to add a richness to this dish. if you’re happy with a thinner sauce then you could leave this out. You could also use cornflour or even Xanthan Gum to help thicken this up, but it may be a little stringy if you use Xanthan Gum.

Want to make a gluten free onion gravy?

Just use your favourite gluten free flour! I’ve used Doves Farm gluten-green plain flour for this before and added a tiny tiny pinch of Xanthan Gum to help it thicken up a little.

Enjoyed this recipe? Why not try some of my other recipes:

Airfryer roast potatoes

Chicken, filo & spinach pie

Salt & pepper chicken

Beef hotpot

Dairy and gluten free potato waffle [DF, GF, SF]

If you enjoyed this post I’d love it if you could pin it on Pinterest!

Onion gravy on top of mash potato with text overlay that says ultimate onion gravy
A look at a 24 hour ambulatory blood pressure monitor
What to expect: Wearing a 24 hour blood pressure monitor
Likes & Loves July 2020
Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Tuesday 21st of April 2020

Next time I’m omitting the sugar. I felt like it ruined it for me even though it was just a tsp. Also I had to add better than bouillon because without it there wasn’t enough flavor.


Saturday 25th of April 2020

Thanks for sharing your feedback. I hope next time the recipe is more successful for you.

Also, bouillon is what I refer to as stock in the recipe, made with a cube, I think perhaps you're in the US?


Saturday 28th of March 2020

can you make ahead (in large quantities) and then freeze in smaller batches?


Sunday 29th of March 2020

Yes, absolutely! I've made 4x the recipe before and then froze with no issues. When re-heating make sure it is piping hot and you can re-heat from frozen as long as you keep an eye on the saucepan to prevent bubbling over.


Thursday 20th of February 2020

Loved it! I tried another recipe before this one and tossed it out. This was so rich and creamy. So much flavor! Thank you!!


Friday 21st of February 2020

I'm so pleased to hear that - thanks for letting me know! x

Wednesday 26th of June 2019

Most defiantly will make again...


Tuesday 2nd of July 2019

Thanks so much!