Onion Gravy

  • Prep Time: 5 mins
  • Total Time: 30 mins
  • Serves: 4-6,Yield: 2.0cups, approximately

    • About This Recipe

    “English recipe traditionally served with sausages. Very good served with all types of poultry and game birds.”

    Ingredients

  • 2tablespoonsvegetable oil
  • 1largeonion, halved then sliced
  • 1tablespoonplain flour
  • 12fluid ounceschicken stock
  • 1teaspoondried mixed herbs
  • 1teaspoonWorcestershire sauce

    • Directions

  • Heat the oil in a medium sized saucepan.
  • Add the onions and sauté until brown, about 10 minutes.
  • Sprinkle the flour over the onions and continue to cook, stirring, for 2-3 minutes.
  • Gradually add the stock, herbs and Worcestershire sauce and continue to cook until thickened.
  • Partially cover and cook for a further 10-15 minutes to allow the flavours to develop, stirring from time to time.

    • Reviews

  • “I made this to go with French Tarts – Toad in the Hole and it complemented the dish brilliantly. We used Benecol spread instead of vegetable oil but we always make this switch. Very nice indeed, and this will be the gravy recipe I use from now on. Cheers :D”

  • “5 stars and I don’t even like onions!DH and I decided to try Toad in the Hole. That was our first time eating English food. This gravy was the only reason we could eat it. I used thyme and sage. Excellent!”

  • “This was an exceptionally easy recipe to make.Instead of using vegetable oil, I used the drippings from the steak that I had cooked and omitted the worcestershire sauce.It was yummy.I also sauteed the onions in one half of the pan (it was a big pan) while the steak was cooking which gave the gravy an onion-beefy flavor.I gave it 4 stars because I am married to the pickiest man in the world, he is the epitome of a kid, and rarely likes new things, but I get tired of cooking the same things.I may come back and increase the rating.”

  • “I too made this to go with French Tart’s Toad-In-The-Hole recipe (seems to be a very popular dish).The gravy was very easy to make and was perfect for this traditional English dish.”

  • “Good gravy…and simple to make. I did need to add some pepper and more herbs. Thanks for sharing the recipe.”

  • “Served this with French Tart’s Toad in the Hole and mash to celebrate the opening of the London Olympics.I used beef broth instead of chicken.This was easy, delicious, and complemented the dish.Thanks!”

  • “This recipe was spot on!I was making Bangers and mash and decided to try a new onion gravy – so glad I did.I ran out of chicken broth and used 4 oz of beef stock to make up the liquid.Made as directed using Herbs de Provence.Definitely a keeper!Thanks for posting.”

  • “I have always had a hard time making gravy but this recipe is simple to make and so delicious. Sauteed onion over medium high heat for about 20 minutes before they browned. Left out the herb mix and the gravy still had great flavor. Served over Recipe #412620 and noodles. Thanks for posting this wonderful recipe.”

  • “Super gravy recipe. I meant to pick up a pack of instant gravy at the supermarket (thinking you could only make gravy from the drippings of a roast) and forgot. I found this recipe and tried it. Perfect. I used a beef stock cube, to better suit the dish I’m serving the gravy with but otherwise followed the directions. It’s rich and delicious and I’ll forget about gravy packets from here on in.”

  • “Had this tonight with French Tart’s Traditional British Toad-In-The-Hole, and it’s wonderful!My mixed herbs of choice were sage, thyme, and tarragon.I’ve made a few Miller recipes, and they’ve been equally good.”

  • “Wonderful recipe!, i just made it to serve over the Really Good Vegetarian Meatloaf (really!) Recipe #33921, which in other ocassions i have made another gravy but i had plenty of onions and thought was a great idea to served this time with an onion gravy so i came here and found this nice and easy recipe .Thanks a lot, is already in my favs”

  • “This was nice and simple to put together.Had it over mashed potatoes with fried chicken.”

  • “Excellent flavor and very easy to prepare.I used red onion which gave this a lovely wine like color.I served this over Toad in the Hole.A real keeper. For the mixed herbs, I used some Herbes de Provence.”

  • “Very tasty – served over bangers n mash.”

  • “I served the gravy with hamburger patties which I half browned/cooked first, then added the onions to the same pan, browned them, sprinkled the flour and dried herbs; added the worcestershire to the stock with a little cayenne pepper, then added the stock mixture to the onions, herbs and burgers and let it thicken.YUM!!Served it over mashed potatos with peas and carrots – Comfort food at it’s best!!Thanks Miller for leaving us some of the best recipes!!”

  • “Great! I browned onions slightly in butter till bit brown, and added thyme and dill later from the herb part, and also some salt. Boiled stock about 10 minutes,a nd it was good. Eat it with mashed potatoes. Yummm! Thank you!”

  • “Made as directed, and it seemed rather bland. It lacked the deep, rich flavor of gravy made with pan juices. However, I suspect that this could be remedied rather easily.”

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