This Easy Onion Gravy is rich, full of flavour and made with simple ingredients. Sweet, golden onions are simmered in a savoury gravy that is perfect for sausage and mash, a Sunday roast or Christmas dinner.
I often make extra and freeze it in portions. It's so handy to have homemade gravy ready to reheat, especially when we're having a roast dinner.
Recipe update: This recipe was originally published on 29 November 2022 and was fully retested in November 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
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Why You'll Love It
- Rich and full of flavour - Sweet onions, thyme and Worcestershire sauce make a delicious homemade gravy.
- Quick and easy - No need to spend an hour caramelising onions or making gravy from meat drippings.
- Perfect for roast dinners - Serve with roast beef, chicken, sausages or your Christmas dinner.
- Make ahead and freezer friendly - Prepare it in advance and save yourself time when cooking for a crowd.
Recipe Overview
- Texture: A rich, glossy and pourable gravy with soft, sweet onion slices.
- Flavour: Savoury with a little sweetness from the onions, plus extra depth from thyme, Worcestershire sauce and optional red wine.
- The secret: Cook the onions gently until golden, then add the liquid gradually for a smooth gravy without lumps.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Butter - Gives the onions a lovely rich flavour. You can use olive oil instead, particularly if you want to make a vegan onion gravy.
- Onions - Brown onions are ideal because they become naturally sweet as they cook. Red onions work well too, or use frozen sliced onions to save preparation time.
- Sugar - Just a little helps bring out the natural sweetness of the onions.
- Plain flour - Thickens the gravy. See the tips below for adjusting the consistency and gluten-free alternatives.
- Thyme - Dried thyme works well, but you could use fresh thyme or rosemary instead.
- Worcestershire sauce - Adds a rich, savoury flavour. For a vegetarian version, use Henderson's Relish or another suitable alternative.
- Red wine - Adds depth of flavour and makes this particularly good with roast beef. It's optional, and you can replace it with extra stock.
- Stock - Beef stock gives a rich, traditional onion gravy. Chicken or vegetable stock also works, depending on what you're serving it with.
How to Make Onion Gravy
- Melt the butter in a saucepan over a medium-low heat. Add the thinly sliced onions and stir until coated.
- Add the sugar and cook gently for 15-20 minutes, stirring occasionally, until the onions are soft and golden. Cook for longer if you prefer a deeper caramelised flavour.
- Reduce the heat and stir in the flour. Cook for 1 minute, stirring so the flour doesn't burn.
- Gradually stir in the red wine, if using, followed by the stock, adding a little at a time to prevent lumps. Stir in the thyme and Worcestershire sauce.
- Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.
- Taste and adjust the seasoning. Add a splash of water or extra stock if you prefer a thinner gravy.
Can you Make Onion Gravy Without Wine?
Absolutely! Although red wine adds richness, it's not essential.
Simply replace the 100ml of red wine with another 100ml of stock. You will still get plenty of flavour from the onions, thyme and Worcestershire sauce.
If you want a little extra depth without the wine, try adding a small splash of balsamic vinegar at the end of cooking.
Easy Onion Gravy with Bisto
If you're really short on time, you can make a quick onion gravy using gravy granules instead of flour and stock.
Gently fry the sliced onions in a little butter until golden, then add prepared Bisto gravy (or your preferred gravy granules), made according to the packet instructions.
Stir in a little thyme and Worcestershire sauce if you like. It's a simple way to make instant gravy taste more homemade.
What to Serve with Onion Gravy
Onion gravy is a must with a traditional roast dinner, but it's just as good for a comforting midweek meal.
For a classic family dinner, serve it with toad in the hole, creamy mashed potatoes and minted peas. It also goes really well with sausages and mash.
For a Sunday roast or Christmas dinner, try it with slow cooker roast beef or air fryer whole chicken.
Some of our favourite roast dinner sides include easy roast potatoes, honey roasted parsnips, carrot and swede mash and easy cauliflower cheese.
You could also serve it with sage and onion stuffing or pour it over air fryer Steak for something a little different.
Storage and Make Ahead
One of my favourite things about this homemade onion gravy is how well it keeps. You can prepare it before Christmas Day and have one less thing to think about when the oven is full and there are several side dishes to finish.
- Store: Allow the gravy to cool promptly, transfer it to an airtight container and refrigerate within 2 hours. Keep in the fridge for up to 3 days.
- Freeze: Portion the cooled gravy into freezer-safe containers or bags and freeze for up to 3 months. Freezer bags can be laid flat to save space.
- Defrost: Defrost overnight in the fridge.
- Reheat: Warm gently in a saucepan on the hob, stirring regularly, until piping hot throughout. You can also reheat it in the microwave, stirring partway through.
- If it thickens: Add a little stock or water while reheating until the gravy returns to your preferred consistency.
Christmas tip: Make a double batch ahead of time and freeze it in portions. It's much easier than preparing gravy from scratch while you're trying to get everything else on the table.
Dannii's Top Tips
- Don't rush the onions. Cooking them gently gives the gravy its sweetness and flavour. If you have more time, leave them for an extra 10 minutes to develop a deeper golden colour.
- Add the stock gradually. This helps prevent the flour from forming lumps and gives you a smoother gravy.
- Adjust the consistency. If the gravy becomes too thick, stir in extra stock or water a tablespoon at a time. Remember it will thicken slightly as it cools.
- Taste before adding salt. Stock and Worcestershire sauce already contain salt, so you might not need any extra.
- Make it smooth. We like the texture of sliced onions, but you can finely dice them or blend the finished gravy with a hand blender.
- Add extra flavour. A teaspoon of Dijon mustard adds a lovely tang, while a splash of single cream makes it a little richer.
- Give it a festive twist. Stir in a teaspoon of cranberry sauce for a little sweetness, particularly when serving it with Christmas dinner.
- Use the roasting juices. If you're making a roast, stir in a little of the meat juices for extra flavour, tasting before adding any more salt.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Gravy is too thick | Too much liquid has evaporated or the gravy has cooled. | Stir in hot stock or water, a tablespoon at a time, until pourable. |
| Gravy is too thin | It hasn't simmered long enough. | Simmer uncovered for a few more minutes. If needed, add a little cornflour mixed with cold water and simmer until thickened. |
| Gravy has lumps | Liquid was added too quickly to the flour. | Whisk well or briefly blend with a hand blender if you don't mind smoother onions. |
| Onions are burning | The heat is too high or the pan is too dry. | Lower the heat and add a splash of water. If the onions are badly burnt and bitter, start again. |
| Gravy lacks flavour | The onions weren't cooked long enough or the stock is too weak. | Add a little extra Worcestershire sauce or Dijon mustard, then taste again. |
| Gravy is too salty | The stock or Worcestershire sauce contains a lot of salt. | Dilute with unsalted stock or water. Taste before adding any extra seasoning. |
Frequently Asked Questions
Absolutely. This is a great idea when cooking Christmas dinner or a roast for a crowd. Use a large saucepan so the onions have enough room to cook evenly, and allow a little extra cooking time if needed. Taste the gravy before adding extra seasoning.
Yes! Frozen sliced onions are a great time-saver. Add them straight to the pan and cook until the excess moisture has evaporated and the onions start turning golden. They might need a few extra minutes compared with fresh onions.
Yes. Use vegetable stock and replace the Worcestershire sauce with Henderson's Relish or another suitable vegetarian alternative. For a vegan version, use oil or plant-based butter instead of dairy butter, and check that all the other ingredients are vegan.
Not as written, because it contains plain flour, and some stock and Worcestershire sauces contain gluten. To make a gluten-free version, use suitable gluten-free stock and seasonings, and replace the plain flour with a gluten-free thickening alternative, such as a cornflour slurry. Add the slurry gradually to the simmering gravy until thickened.
Yes. Beef stock gives the richest flavour and is particularly good with sausages or roast beef. Chicken stock is lovely with roast chicken or turkey, while vegetable stock is ideal for a vegetarian roast dinner.
More Onion Recipes
If you've tried this onion gravy recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Easy Onion Gravy
Recipe Video
Ingredients
- 2 tablespoons of Butter
- 2 Onions - large; thinly sliced
- ½ teaspoon of Sugar
- 2 tablespoons of Plain flour
- 100 ml (3 ½ floz) of Red wine - Optional. If leaving it out, replace with an equal amount of extra stock.
- 300 ml (1 ¼ cups) of Beef stock
- 2 tablespoons of Worcestershire sauce
- ½ teaspoon of Dried thyme
Instructions
- Melt 2 tablespoons of Butter in a saucepan over a medium-low heat. Add 2 Onions (thinly sliced) and stir until coated.
- Add ½ teaspoon of Sugar and cook gently for 15-20 minutes, stirring occasionally, until the onions are soft and golden.Cook for longer if you prefer a deeper caramelised flavour.
- Reduce the heat and stir in 2 tablespoons of Plain flour. Cook for 1 minute, stirring so the flour doesn't burn.
- Gradually stir in 100 ml of Red wine, if using, followed by 300 ml of Beef stock, adding a little at a time to prevent lumps. Stir in 2 tablespoons of Worcestershire sauce and ½ teaspoon of Dried thyme.
- Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.
- Taste and adjust the seasoning. Add a splash of water or extra stock if you prefer a thinner gravy.
Recipe Notes
- Don't rush the onions. Cooking them gently gives the gravy its sweetness and flavour. If you have more time, leave them for an extra 10 minutes to develop a deeper golden colour.
- Add the stock gradually. This helps prevent the flour from forming lumps and gives you a smoother gravy.
- Adjust the consistency. If the gravy becomes too thick, stir in extra stock or water a tablespoon at a time. Remember it will thicken slightly as it cools.
- Taste before adding salt. Stock and Worcestershire sauce already contain salt, so you might not need any extra.
- Make it smooth. We like the texture of sliced onions, but you can finely dice them or blend the finished gravy with a hand blender.
- Add extra flavour. A teaspoon of Dijon mustard adds a lovely tang, while a splash of single cream makes it a little richer.
- Give it a festive twist. Stir in a teaspoon of cranberry sauce for a little sweetness, particularly when serving it with Christmas dinner.
- Use the roasting juices. If you're making a roast, stir in a little of the meat juices for extra flavour, tasting before adding any more salt.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Deborah Fisher says
The flavour was lovely but mine very very thick. Should it have been 2 teaspoons of flour rather than 2 tablespoons ?
I had to add quite alot of water/red wine !
Gordon says
Could this be used with slow cooker braising steak. Thanks
Dannii Martin says
Yes, I don't see why not.
Katy says
Needed an emergency simple gravy as I'd ran out of granules, this was great and miles better than granules! Thank you. I added hendersons relish rather than Worcester sauce to keep it veggie in case helpful to anyone else.
Kate says
Loved this recipe. My first time making onion gravy and what a success thanks to this recipe. Great addition to our sausage and mash tea tonight. Thank you.
Dannii Martin says
So glad you enjoyed it. The perfect addition to sausage and mash.
Jen Vinuya says
This is so perfect!! So easy and tastes amazing!!
Charles says
Hi Danni! Your easy onion gravy is gonna be a hit in my house this holiday season! Thanks for sharing!
Luci Petlack says
I made this onion gravy this week and it was so good!
Tayler says
I made this gravy with dinner last night and it was fantastic! So full of flavor!
Mairead says
I love onion gravy and often serve it over bangers and mash. This recipe is perfection with the addition of thyme and Worcestershire sauce.
Jacqueline Debono says
Best gravy ever! I served it with a roast chicken but now want to have it with sausages and mash because am sure that's a match made in foodie heaven!
Alex says
Great onion gravy! I used this recipe for bangers and mash, hamburger steak, and mashed potatoes. This would be great for cubed steak or venison.
Katherine says
Got to love a fresh onion gravy! So good that it can be made so quickly.
Amanda Wren-Grimwood says
Can't beat onion gravy with toad in the hole and I love the addition of red wine to make this gravy special.