20 mins
Onion Gravy
Recipe by Graham
Onion Gravy is one of those recipes that no-one ever thinks about but which can transform a 'regular' meal into a delicious feast. Great with liver. Even better with Haggis, Neeps and Tatties or Pork Burgers with Apple and Potato Mash
In most of the world, gravy is a sauce, made often from the juices that run naturally during cooking and often thickened with wheat flour or cornstarch for added texture. In North America the term can refer to a wider variety of sauces.
One Pot Risotto 
Onion, Tomato & Cucumber Raita Ingredients for Onion Gravy
Currently displaying quantities in US Imperial Measurements
How to Cook Onion Gravy
- Peel and finely slice the onions. Heat the olive oil with the butter in a frying pan over a medium heat. Add the onions and fry for 3-4 minutes, until they are golden. Add the red wine and simmer until the volume is reduced by half.
- Meanwhile, in a separate pan, warm the beef stock. When the onion is golden brown, add the beef stock and simmer to reduce again until the gravy is thickened then season to taste with salt and freshly ground black pepper.
GRAHAM'S HOT TIP:
For a little extra 'tang' add a crushed clove of garlic when cooking the onions.
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