Onion gravy to die for

    35 min

    This is the best recipe I've ever managed to create for onion gravy. Easy to make, full of flavour and delicious with sausages or toad-in-the-hole.

    Lancashire, England, UK
    114 people made this

    Serves: 4 

    • 1 generous knob butter
    • 2 large red or white onions, peeled and thinly sliced
    • 2 cloves garlic, thinly sliced
    • 1 generous pinch dried thyme
    • salt and freshly ground black pepper, to taste
    • 6 tablespoons balsamic vinegar
    • 300ml (1/2 pt) strong beef stock

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Melt the butter in a large pan, one that has a lid. Add onions and garlic. Cover and sweat the onions and garlic for around 20 minutes, until well softened and slightly caremelised. Season with salt and pepper, and the dried thyme.
    2. Turn the heat up, add the balsamic vinegar, and cook until well reduced.
    3. Add the hot beef stock, bring to the boil then reduce the heat, and simmer for as long as you like - it will keep over a low simmer until you need it.
    4. Check and adjust seasoning, and serve in a warm jug.


    You could also add some finely chopped rosemary in moderation, or use fresh thyme - it's up to you.

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    Quick, easy and delicious  -  26 Jul 2015


    Very nice. Made half quantity for two and it scaled well. Thanks.  -  10 Feb 2014


    I’ve just made it and followed the recipe carefully.... too much balsamic taste for my liking, I hope it’s better by the time I serve it this evening.  -  08 Dec 2017