Roasted-Onion Gravy

Recipe by PetsRus
READY IN: 40mins
YIELD: 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
  • 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.