Smothering Onion Gravy

"The long slow cooking of this recipe is what really makes it special and gives it a deep and rich flavour beautiful colour."
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by Peter J photo by Peter J
Ready In:
1hr 30mins




  • Melt the butter in a heavy pan and cook the onions for about 20 minutes, stirring frequently until soft. Turn the heat down low, do not cover the pan and cook until the onions are brown, this should take about 1 hour so don't try and rush it.
  • Add the stock, red wine, Worcestershire sauce and mustard.
  • Bring the gravy to the simmer and reduce slightly, stir frequently, check the seasoning and serve.

Questions & Replies

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  1. 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.
  2. 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.
  3. So very delish! I made it exactly as written to go with a vegetarian loaf and we all loved it.
  4. 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.
  5. 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!



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