Roasted-Onion Gravy

"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 will add color and taste!"
photo by lazyme photo by lazyme
photo by lazyme
photo by Tinkerbell photo by Tinkerbell
photo by I'mPat photo by I'mPat
photo by JustJanS photo by JustJanS
photo by puppitypup photo by puppitypup
Ready In:
1 jug


  • 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 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


  • Preheat oven to 400°F.
  • 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.
  • 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.
  • When they are ready, remove them from the oven.
  • First add the Worcestershire and mustard powder to the stock.
  • 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.
  • 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.
  • Bring it up to simmering point and gently simmer for 5 minutes.
  • Taste to check or it needs salt and pepper, then pour into a bowl or a jug.

Questions & Replies

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  1. JustJanS
    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.
  2. Karen Elizabeth
    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.<br/>A really good recipe, made in loving memory of Annelies.
  3. Tinkerbell
    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.
  4. I'mPat
    Oh absolutely loved this over a pepper encrusted steak (so didn't add pepper or salt to the sauce as I knew we would get enough from the steak with the way DH makes them). I made the full recipe and it was a generous helping for 3 of us (DH has an intolerance to onions so no go) and we thoroughly enjoyed and really yummy mixed into the mashed potatoes when the steak was finished. Thank you Pets, made for your Cook-A-Thon.
  5. puppitypup
    We liked this! The roasting of the onions added a wonderful depth of flavor. I would make it again but leaving out the caster sugar. I used low-sodium beef stock. Thanks for posting Pets'R'Us. Made for 1-2-3 Tag, please see my rating system as 3 stars means we really did like it.


Hello, my name is Bonnie and I am a very beautiful cat as you can see if you look at the picture at the top of this page.... What??.. I am supposed to talk about you??? But it says here: About Me!! Well all right then ...... My mom is Dutch and has moved to England in October 2007, after living 15 years in the Netherlands with my English dad. They don’t have any human children and “created” their own family, which means I have to share them with Hannah, she is a 6 years old tortie cat, Abby the dog, she is a 9 year old Beagle, and a one year old black Miniature Pincher named Poppy, I refuse to tell you my age but I am a georgious lilac British Shorthair cat!! It is obvious she adores pets just by looking at her name she uses on Zaar (many on Zaar call her Pets or Petsie Poo), her name in real life is Annelies and that is a common Dutch name. My mom always liked to cook, but since she joined Zaar it got out of control, and it doesn’t help that she is disorganized. Printed recipes everywhere in the house, the recipe binders have got bigger and just between you and me, her hips too!!! I have lived in Holland all of my life until now, but they lived in several different countries/places:- desert and coastal Oman, up North and West in Holland, Vancouver-Canada, Aberdeen- Scotland and in Norway they lived in Bergen and Oslo. We have all moved together to England, as you can see I’ve already learnt the language! I heard her say to Dad that this is the last time she moved to another country...she's had it with moving from one place to another! ( its her age...she's getting grumpy) Mom is 55 years old but I always hear her say that the date of her birthday does not mean that much to her, the date of her cancer anniversary is more important, because so far she is a survivor. Besides cooking she has other interests too, crafts, gardening and soap making. She likes Zaar and is one of the hosts on the German-Benelux Forum here on RecipeZaar. She would like to thank everybody who tries and comments on the recipes she has posted on Recipezaar, your feedback is very much appreciated. <img src=""> <img src="" alt="Image hosted by"> <img src=""> <img src="" alt="Image hosted by"> <img src=""> <img src="" alt="Image hosted by"> <img src="" alt="Image hosted by"><a href="" target="_blank"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"></a><a href="" target="_blank"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"></a>
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