For a rich gravy, cook the red onions slowly over low heat to soften and caramelise. This develops their natural sweetness and provides a flavorful base for the sauce. If the onions start to colour too quickly, turn down the heat and add a splash of water.
Reducing the red wine before adding the stock concentrates its flavour and adds depth to the gravy. You can also whisk in a small knob of cold butter just before serving to give the gravy a glossy finish.
What to serve onion gravy with
Onion gravy is a classic accompaniment to a roast beef dinner, whether spooned into a Yorkshire pudding or drizzled over the top of roast potatoes. It also works with roast lamb, where the red wine complements the meat's earthy character, or with a vegetarian nut roast, adding moisture and depth of flavour.
Another classic use for onion gravy is with bangers and mash, where the savoury gravy cuts through the creaminess of mashed potatoes.
How to store and reheat onion gravy
Leave the onion gravy to cool, then transfer it to an airtight container and refrigerate. It will keep for up to three days, although it can be frozen for up to three months. To reheat, warm the gravy gently in a saucepan over low heat, adding a splash of water if needed to loosen it. If frozen, defrost the gravy overnight in the fridge before reheating.
Once you’ve had your fill of comforting onion gravy, discover more condiments in our secrets of sauces series featuring pan jus gras, hollandaise and garlic butter along with a yoghurt mint sauce for a twist on a classic.
