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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!
How to make onion gravy – my onion gravy recipe:
ultimate onion gravy
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Ingredients
- 15 g butter
- 1 large onion
- 1 tsp sugar
- 15 g plain flour
- 350 ml beef stock
- Splash Worcestershire sauce
Instructions
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Melt the butter in a saucepan or frying pan then add the onions in.
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Cook for 1-2 minutes then sprinkle with the sugar.
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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.
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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.
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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.
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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.
Products I use when making my ultimate onion gravy:
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Most defiantly will make again…
Thanks so much!
Loved it! I tried another recipe before this one and tossed it out. This was so rich and creamy. So much flavor! Thank you!!
I’m so pleased to hear that – thanks for letting me know! x
can you make ahead (in large quantities) and then freeze in smaller batches?
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.
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.
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?