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The ultimate onion gravy recipe

20 ratings

Roast dinners just got even better with this ultimate gravy recipe, made using seasonal red onions and tart redcurrant jelly. Red onions are milder than white varieties and a little bit sweeter, making this gravy the ideal partner for whatever you're roasting. Make ahead and freeze so it's ready whenever your dish needs something extra special! See method

Serves 8
10 mins to prepare and 55 mins to cook
119 calories / serving
Healthy
Vegetarian

Ingredients

50g butter
1 tbsp olive oil
8 small red onions, finely sliced
2 thyme sprigs, plus leaves to serve
2 tbsp plain flour
200ml red wine
950ml vegetable stock
2 tbsp redcurrant jelly

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
495kj
119kcal 6%
Fat
7g 10%
Saturates
4g 18%
Sugars
5g 5%
Salt
1.2g 20%

of the reference intake
Carbohydrate 8.5g Protein 1g Fibre 1g

Method

Melt the butter with the oil in a large, heavy-based saucepan over a medium heat; add the onions and thyme. Season, stir well, then reduce the heat to low. Cook, stirring occasionally, for 20-25 mins or until the onions have caramelised.
Remove the thyme. Sprinkle the flour over the onions and cook, stirring for 1 min. Stir in the wine, then slowly add the stock, stirring continuously, until incorporated. Bring to the boil, then reduce the heat and simmer, stirring occasionally, for 25-30 mins until rich and thickened. Stir in the redcurrant jelly, season to taste and sprinkle with the extra thyme leaves.

Freezing and defrosting guidelines

To freeze, cook the gravy until it has thickened. Pour into a freezer- safe container, leave to cool, then freeze. To serve, defrost in the fridge overnight. Heat to boiling, then stir in the redcurrant jelly.

See more Roast side dishes