This rich and comforting onion gravy is a classic British favourite, perfect for serving with roast dinners, sausages, or mashed potatoes. Slowly cooked onions create a deep, sweet flavour while stock and a touch of seasoning produce a smooth, savoury gravy with a silky texture. The recipe is straightforward and beginner-friendly, yet the results taste wonderfully traditional and satisfying. From start to finish, it takes around 30 minutes to prepare.
Ingredients
For the Onion Gravy
- 2 large onions, thinly sliced
- 25g butter
- 1 tbsp olive oil
- 1 tbsp plain flour
- 400ml beef or vegetable stock
- 1 tsp Worcestershire sauce
- Salt and freshly ground black pepper
- A pinch of sugar (optional)
How to Make Delia Smith Onion Gravy Recipe
- Prepare the saucepan: Place a medium saucepan over gentle heat and add the butter and olive oil. Allow the butter to melt completely.
- Cook the onions: Add the sliced onions and cook slowly for about 10 minutes, stirring occasionally until soft and lightly golden.
- Add the flour: Sprinkle the plain flour over the softened onions and stir well so it coats them evenly. Cook for about 1 minute.
- Add the stock: Gradually pour in the stock while stirring constantly. This helps create a smooth gravy without lumps.
- Season the gravy: Stir in the Worcestershire sauce and bring the mixture to a gentle simmer.
- Simmer until thick: Allow the gravy to cook for 5 to 8 minutes until it thickens to a smooth, pourable consistency.
- Finish and serve: Taste and adjust seasoning with salt, pepper and a small pinch of sugar if needed. Serve hot.
Tips for the Best Onion Gravy
How do I make the gravy richer?
Use a good quality beef stock and allow the onions to cook slowly so they develop a deeper flavour.
Why is my gravy lumpy?
Always add the stock gradually while stirring continuously. This ensures the flour blends smoothly into the liquid.
How can I make the gravy thicker?
Let the gravy simmer a little longer, or mix a small amount of flour with cold water and stir it in gradually.
Can I make this vegetarian?
Yes, simply replace the beef stock with vegetable stock and ensure the Worcestershire sauce is vegetarian friendly.
Serving Suggestions
- Spoon over sausages and creamy mashed potatoes.
- Serve with roast beef or roast chicken.
- Pour over Yorkshire puddings.
- Use as a rich sauce for shepherd’s pie.
Storage
Room Temperature
Onion gravy can sit at room temperature for up to 2 hours before it should be refrigerated.
Refrigerator
Store cooled gravy in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of stock if needed.
Freezing
The gravy freezes well for up to 3 months. Allow it to cool completely before freezing and thaw overnight in the refrigerator before reheating.
Nutrition
- Calories: 110 kcal
- Carbohydrates: 10g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 3g
- Sodium: 480mg
Nutrition values are estimates and may vary depending on the ingredients used.
FAQs
Can I make onion gravy ahead of time?
Yes, onion gravy can be made a day in advance and stored in the refrigerator. Reheat gently on the stove and add a little extra stock if it becomes too thick.
What onions are best for onion gravy?
Brown or yellow onions work best because they develop a rich sweetness when cooked slowly.
Can I make this gravy without flour?
Yes, you can thicken it with a small amount of cornflour mixed with cold water instead of plain flour.
How do I deepen the flavour of onion gravy?
A splash of Worcestershire sauce or a small spoon of mustard can enhance the savoury flavour of the gravy.
Delia Smith Onion Gravy Recipe
Course: SauceCuisine: BritishDifficulty: Easy4
servings10
minutes20
minutes30
minutes110
kcal30
minutesA rich, savoury onion gravy made with slowly softened onions and flavourful stock. Perfect with sausages, roast meats and mashed potatoes.
Ingredients
2 large onions, thinly sliced
25g butter
1 tbsp olive oil
1 tbsp plain flour
400ml beef or vegetable stock
1 tsp Worcestershire sauce
Salt and freshly ground black pepper
A pinch of sugar (optional)
Directions
- Heat the butter and olive oil in a medium saucepan over gentle heat until melted.
- Add the sliced onions and cook slowly for about 10 minutes, stirring occasionally, until soft and lightly golden.
- Sprinkle the flour over the onions and stir well for 1 minute so it coats the onions and cooks slightly.
- Gradually pour in the stock, stirring constantly to prevent lumps and create a smooth gravy.
- Stir in the Worcestershire sauce and bring the gravy to a gentle simmer.
- Cook for 5 to 8 minutes until the gravy thickens to your preferred consistency.
- Season with salt, pepper and a small pinch of sugar if needed to balance the flavour.
- Serve hot over sausages, roast meats or mashed potatoes.
Notes
- Cook the onions slowly for the best sweet flavour.
- If the gravy becomes too thick, add a splash of extra stock.
- This gravy pairs beautifully with sausages and mash.
