Onion gravy is my go-to gravy.

Onion Gravy

Gravy isn’t something I make very often – I rarely eat something that needs it. But when I do make a mock-meat recipe, sausages and mash, for example, this is the sauce I make. It’s easy and tastes great. It works well when the main thing on the plate could do with a little more moisture. It’s also makes a very nice base for shepherds pie, mixed with soy protein.

Serves: 2 for very generous servings. Prep: 5 minutes. Cooking time: 20-30 minutes.
Stores: In the fridge, 2-3 days. (It looks pretty dire cold. Don’t worry. Heat it up again and it will be fine.) In the freezer, up to 3 months.


  • Chopping board
  • Knife
  • Pot
  • Wooden spoon
  • Tablespoon measure or table spoon
  • Measuring jug


  • 2 tablespoons vegetable oil
  • 2 onions
  • 2 cloves garlic
  • 2 tablespoons plain flour
  • 2 tablespoons stock powder or 1 cube
  • 1 tablespoons soy sayce
  • 0.5 liter hot water
  • Salt and pepper to taste


  1. Heat the oil in the pot.
  2. Finely slice the onion and garlic and put in the pot.
  3. Start on high heat and reduce when the onion starts browning and catching.
  4. Meanwhile, mix the stock powder or cube, soya sauce and water in the measuring jug.
  5. Keep stirring. When the onions are soft and light brown, add the flour and stir.
  6. Add about a third of the stock and stir, making sure there are no lumps.
  7. Add the rest of the stock and let simmer for 10-15 minutes until the stock is silky and has thickened a little.


  • Purple: Make a sweet and sour version with red onions and swap the soy for vinegar (balsamic is mild, red vinegar has more bite).
  • Red hot: Add chillies to warm the gravy up.
  • Smooth: Whiz wit ha stick blender to make a smooth sauce.
  • Herbal: Mix in a generous handful of chopped fresh herbs, anything you’ve got – leftover parsley, coriander, mint or thyme.

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