Total Time
40mins
Prep 30 mins
Cook 10 mins

Good with just about anything!! I sometimes add a teaspoon of dried herbs to the stock.After you transeferred the onions to the pan..add some stock to the tray, stir to loosen whatever bits are left on the tray and add it whilst making the gravy..it will add color and taste!

Ingredients Nutrition

  • 8 -10 ounces onions, peeled and chopped
  • 12 teaspoon ground paprika
  • 2 teaspoons peanut oil or 2 teaspoons other flavourless oil, divided
  • 1 teaspoon caster sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon mustard powder
  • 15 fluid ounces vegetable stock or 15 fluid ounces chicken stock or 15 fluid ounces beef stock, maybe a bit more or less,depending how thick you like the gravy.
  • 2 teaspoons plain flour (rounded)
  • salt & freshly ground black pepper

Directions

  1. Preheat oven to 400°F.
  2. Place the chopped onions in a bowl, add 1 teaspoon of the oil, paprika, the sugar and toss the onions around to get a light coating.
  3. Then spread them on a solid 13x9 baking tray, place the onions in the oven for 15 to 20 minutes, watch them- they need to be nicely blackened round the edges but not burned.
  4. When they are ready, remove them from the oven.
  5. First add the Worcestershire and mustard powder to the stock.
  6. Transfer the onions from the baking tray to a medium-sized pan, add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour.
  7. Stir all this together over a medium heat for about 2 minutes and then switch to a whisk, gradually add the stock to the pan, whisking all the time, until it's all used.
  8. Bring it up to simmering point and gently simmer for 5 minutes.
  9. Taste to check or it needs salt and pepper, then pour into a bowl or a jug.
Most Helpful

Russ and I make onion gravy often. Mostly frying off the onions slowly, then using a commercial gravy mix (a good one LOL). OMG, this is so much better, the roasting of the onions adds a real depth of flavour and the worcestershire and mustard a nice spiciness. I found 1 cup (250) ml of the rich beef stock I used was enough to give us a consistency we like. I roasted my onions on a bed of thyme sprigs which gave another yummy flavour to the gravy. I want to make this again really soon and recommend it to anyone reading this review.

JustJanS May 13, 2010

Who knew it was so easy to make delicious gravy, I generally buy packets but not again! I used a vegetarian stock with added garlic and herbs, and made this to accompany a Sunday roast dinner. Delicious! It was easy to make this earlier and set it aside, then re-heat when needed.
A really good recipe, made in loving memory of Annelies.

Karen Elizabeth July 18, 2011

I've only made onion gravy once before, but the onions weren't roasted, and no doubt that is the secret to success here! The added flavor the roasting provided was just what we needed to dress up plain old mashed potatoes. I love that this recipe can be made very quickly, with pantry staples, and without the need for drippings. I used chicken stock tonight, but can't wait to try this with beef. The paprika made for a nice, rich color and I think in the future I'd like to try using the smoked paprika. I'm thankful Annelies took time to post this recipe and we will remember her fondly every time we make it. Made and enjoyed for the Cook-A-Thon in her memory.

**Tinkerbell** July 17, 2011