Onion gravy
A glossy, sweet and savoury gravy built on slowly browned onions, thickened with cornflour so it is gluten free.
Make this once, then cook it into 20 different dishes.
- Time1 hr 10
- LevelEasy
- Costabout £1.21 a head
- Makesabout 900 ml, enough for 6 plates of sausages and mash
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large, wide pan over a medium heat. Add the onions and salt and cook, stirring often, for 10 minutes until soft and starting to colour.
10 min - 2
Turn the heat down to medium low and keep cooking for 30 to 35 minutes, stirring every few minutes and adding a splash of water if they stick, until the onions are deep golden brown and sweet. Do not rush this step.
35 min - 3
Add the thyme and balsamic vinegar and cook for 1 minute, scraping up any sticky bits from the base of the pan.
- 4
Pour in the stock and Worcestershire sauce, bring to a simmer and cook for 10 minutes.
10 min - 5
Mix the cornflour with the cold water to a smooth paste. Stir it into the gravy and simmer for 2 to 3 minutes, stirring, until thickened enough to coat the back of a spoon.
3 min - 6
Remove the thyme stalks, taste and add more salt and black pepper if needed. Serve hot.
About onion gravy
Onion gravy is a thick, glossy brown gravy made from slowly caramelised onions simmered in beef stock. It is the classic partner for sausages and mash, toad in the hole, Yorkshire puddings, pies, liver and bacon, and any plain roast or grilled meat.
The flavour comes from patience. Four large onions are cooked slowly in olive oil for 40 minutes or more, until they collapse into a deep golden, sweet paste. A splash of balsamic vinegar and Worcestershire sauce adds tang and savoury depth, and cornflour gives a smooth, glossy thickness.
Because it is thickened with cornflour rather than wheat flour, and made with olive oil rather than butter, this gravy is gluten free, dairy free, egg free and nut free, as long as the stock and Worcestershire sauce you use are suitable. Many gravy granules and stock cubes contain wheat, so check labels.
Tips
- The onions are the flavour, so cook them low and slow. If they brown too fast and catch, turn the heat down and add a splash of water.
- Scrape the sticky brown bits from the pan when you add the stock. That fond is where much of the savoury flavour comes from.
- If the gravy is too thin, simmer it for a few more minutes. If too thick, loosen it with a splash of stock or water.
- For a vegetarian or vegan gravy, use vegetable stock in place of beef stock and 1 teaspoon of gluten free tamari in place of the Worcestershire sauce, which contains anchovies.
- For a richer finish, a splash of red wine added with the stock works well, and a small knob of butter whisked in at the end gives a silky gloss if you do not need it dairy free.
- Most UK Worcestershire sauce contains malt vinegar, which is made from barley. Look for one labelled gluten free.
Storing and freezing
Cool within 1 to 2 hours and keep covered in the fridge for up to 3 days, or freeze in portions for up to 3 months. Reheat in a pan, stirring, until steaming hot all the way through, adding a splash of water if it has thickened.
Dishes you can make with onion gravy
Pork Chops with Onion Gravy and Spring Onion Mash
NFHPChip Shop Chips, Cheese and Gravy
NFSlow Roast Beef Brisket with Onion Gravy
NFHPBraised Lamb Shanks in Onion Gravy with Mash
GFDFEFChicken Thighs Baked in Onion Gravy with Roast Potatoes
NFHPBeef and Onion Gravy Pasties
NFMeatballs in Onion Gravy with Buttery Mash
NFHPSalisbury Steak with Onion Gravy and Mash
NFHPJacket Potatoes with Sausages and Onion Gravy
NFPub Burgers with Onion Gravy and Garlic Mayo
NFSausage Baps with Onion Gravy Dip
NFFrench Onion Beef Casserole with Gruyere Croutes
EFNFQuestions
Is onion gravy gluten free?
Yes, this one is, because it is thickened with cornflour and not wheat flour. Make sure your beef stock, stock cube and Worcestershire sauce are labelled gluten free, as many contain wheat or malt vinegar from barley.
Can I make onion gravy ahead of time?
Yes. It keeps for up to 3 days in the fridge and reheats well, and the flavour improves overnight. Reheat gently, stirring, until it is steaming hot, with a splash of stock if it has thickened.
How do I make vegan onion gravy?
Swap the beef stock for a good vegetable stock and replace the Worcestershire sauce with 1 teaspoon of gluten free tamari. The onions, olive oil and cornflour are already vegan.
Why does my onion gravy taste bitter?
The onions were probably cooked too fast or caught on the base of the pan. Cook them on a low heat and add a splash of water if they stick. If they have burnt, it is better to start again. A small pinch of sugar can balance mild bitterness.
Is this gravy dairy free?
Yes. It is made with olive oil rather than butter and contains no milk, so it is dairy free, as well as egg free and nut free. Check the label on your stock cube if you are not using homemade stock.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
