Easy Onion Gravy for Sausage and Mash

Easy Onion Gravy- a very simple recipe for making your own delicious onion gravy. Perfect for topping off your sausage and mash.

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Onions are such a staple. I go into panic if I forget to buy them- there's not many recipes that can be done without an onion! I tend to keep traditional white onions and shallots to hand all the time. I'll buy the occasional red onion if I need it for something in particular and spring onions consistently through the summer.

Onion gravy is something that I had only ever really had in a pub meal until recently. Gravy at home when I was young, was either good old Bisto, or was made from the juices from the roast. But those gravies are just no good for when you're having sausage and mash; onion gravy is so much nicer. It's very easy to make, but you have to be patient!

Essentially, you just need white onions and stock and a little flour, but I have added a couple of extras to give a greater depth of flavour- rosemary and Worcestershire sauce.

When you start making the onion gravy, you need to resist the temptation to turn up the heat and cook the onions quickly. Ideally, you want a medium heat to cook the onions really slowly until they almost break down a little bit. It will probably take around 20 minutes if you do it right. The slower you do it, the more the natural sugars are released, meaning you won't need to add any sugar in addition.

Try this easy recipe for home-made onion gravy next time you have sausages and mash. You won't bother with granules again!


Make Easy Onion Gravy

sliced onion in frying pan


Sausage, mash and onion gravy close up





Yield: 4

Easy Onion Gravy

Easy Onion Gravy- a very simple recipe for making your own delicious onion gravy. Perfect for topping off your sausage and mash.
prep time: 5 minscook time: 35 minstotal time: 40 mins

ingredients:


  • 2 onions
  • 500ml beef stock
  • 2 tbsp plain flour
  • 2 tsp rosemary
  • 2 tsp Worcestershire Sauce
  • 2 tsp olive oil

instructions

1. Heat the olive oil on medium heat, in a large frying pan.
2. Slice the onion into rings, not too thick, around 1- 1.5cm each. Then cut the rings in one place from the edge through to the centre, so that they won't stay as rings when they cook.
3. Cook on medium heat for a good 10 minutes until well softened and beginning to brown.
4. Stir and then continue to cook gently for another 10 minutes until they are really soft, ensuring they don't burn.
5. Add the flour and the rosemary and stir the onions well, until they are coated.
6. Pour the stock over slowly, stirring gently all the time.
7. Add a dash of Worcestershire sauce. 
8. Leave to simmer for another 5-10 minutes until the gravy has thickened.
9. Serve.
calories
70
fat (grams)
0
sat. fat (grams)
0
carbs (grams)
12
net carbs
3
protein (grams)
6
sugar (grams)
0
Fibre
1
Created using The Recipes Generator

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