Onion Gravy


If you don't have any meat juices, or you are a vegetarian, you can still make really good gravy.

(True vegetarians don't eat fish or shellfish, if you are cooking for someone else and are unsure it is always good to check with them first. Where Worcestershire sauce is used, make sure to choose one that has been made without anchovies).

You can watch how to make Onion Gravy in our Cookery School lesson Perfect Gravy Video on this page. 

A picture of Delia's Complete How to Cook

This recipe is from Delia's Complete How to Cook.

  • method
  • Ingredients


Place the frying pan over a high heat, add the oil or fat and when its smoking hot stir in the onion with a wooden spoon, keeping them on the move until they are brown and caramelised at the edges which will take about 20 minutes and after 10 turn the heat down to medium.

Now add the butter, then, using a wooden spoon, stir in the sauce flour. Stir quickly until all the flour has absorbed then stir in the mustard powder and gradually add the stock to the pan a little at a time, stirring all the while, adding enough stock until you get the thickness you want.

Stir in the dessertspoon of Worcester sauce, finally taste, add some seasoning and then let it simmer very gently for about 10 minutes. Pour into a warmed serving jug.

This goes beautifully with our Toad in the Hole recipe, see below.



You will need a Delia Online Little Gem Frying Pan (heavy gauge aluminium, 20cm x 4.5cm with a base measurement of 17cm, or similar).

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