13 Reviews

This is better than any restaurant onion gravy I have had, yes you could and see onion (o'kay if you did not want to see onion strain and you have a jus that is to kill for). When I added the stocK, wine, mustard (dijon) and worcestershire I bought it to the boil for a minute or two to boil of the alcohol and then turned down to a simmer for 20 minutes and a perfect onion sauce with heaps of flavour. I did have to use 3 large brown onions and then realized I did not have a red one but did have a large red shallot so added than but anyway the result was delicious served over a t/bone steak for me and saugaes for the DS and DM (if I served the DH I think he would thrown a hatchet at me with his intolerance to onion). Thank you Terese, made for Recipe Swap 41, June 2010 Aussie/Kwi forum.

0 people found this helpful. Was it helpful to you? [Yes] [No]
I'mPat June 30, 2010

I accidentally followed this one because I thought it was the one I had made before, and it crashed and burned. How is it gravy without a flour/butter roux?? I had to rescue it at the last minute with some flour at high heat to even get it to thicken properly into an actual gravy.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Jeff #631750 July 22, 2009

So very delish! I made it exactly as written to go with a vegetarian loaf and we all loved it.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Sweet Baboo August 16, 2008

We were really impressed with your onion gravy thanks Terese. I usually cheat and make mine with well cooked onion and a demi glaze mix I have. It's good, but nothing compared to this recipe. I used both optional ingredients as we love them and served this over very big and beautiful T-Bone steaks and truuffled mash potatoes.

0 people found this helpful. Was it helpful to you? [Yes] [No]
JustJanS June 20, 2008

This is now my FAVOURITE brown gravy for when I don't have 'meat drippings'. It is so full of flavour and just the right colour as if one HAD used meat drippings. I served this with 'bangers & mash', used only white onion (didn't have a red), a healthy glug of a good cabernet sauvignon, and used some beef stock granules and residual water from boi;ing the potatoes for the mash. I did add the optional French mustard and Worcestershire sauce - probably a bit more of the mustard than was called for re my preference. This is sooooo good that, as I some left over, I am going to freeze it to see how it measures up when re-heated. If I can make oodles of this and have it 'on tap', I'll be very happy, indeed!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Shazzie June 06, 2008

I enjoyed this recipe. I used about 3 T. of mustard though. Just a personal taste preference. Had it with broiled steak and roasted potatoes. I bet it is great on mashed potatoes or Salisbury steak!

0 people found this helpful. Was it helpful to you? [Yes] [No]
nott April 21, 2008

Wow! Really beautiful depth of flavour that was great along with some kangaroo sausages and burgers served over the top of mash. Great instructions too, I cooked exactly as described and the only change I made was to use Dijon instead of French mustard because of what I had on hand.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Peter J February 24, 2008

This went well with Basic Meatballs. Into my 'keepers' file it goes :)

0 people found this helpful. Was it helpful to you? [Yes] [No]
Jen T August 13, 2007

We were up at Mother Kooka's garden birthday party last weekend and Kooka made this as a dipping sauce for some meatballs. What a wonderful flavour, I just loved it. Yum Terese, can't wait to have it again.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Jewelies July 04, 2007

Wow! This is so totally fabulous I can hardly believe it! Who could believe humble old onion gravy could be a gourmet experience???? I made the recipe exactly as stated except using 375ml of beef stock (that's the size of the carton it comes in). I did simmer the gravy for ten minutes or so at the end just to thicken it a little but don't expect a thick gravy - this is really more of a sauce. We served it over gourmet Cumberland Sausages and it was an absolute treat. Can't wait to try it on guests! Thank you SO much Terese. This one is a real find!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kookaburra October 17, 2006
Onion Gravy