Why You’ll Love This Recipe

I love how this onion gravy brings out the best of simple, homely cooking. The onions give it natural sweetness, while the Worcestershire sauce and mustard add that perfect punch of umami. It’s a no-fuss recipe that’s ready in under 30 minutes, and I can easily adjust the consistency and flavour to suit any dish. Once I learned how to make it, I never needed store-bought gravy again.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tbsp Sunflower oil
1 Onion, Peeled and sliced
2 tsp Plain flour
400 ml (1.75 cups) Beef stock
1 tsp Mustard
1 tsp Dried thyme
1 – 3 tbsp Worcestershire sauce, See Notes
Salt and pepper

Directions

I start by heating the sunflower oil in a saucepan over low heat. Once warm, I add the sliced onions and cook them gently for 5–6 minutes until they begin to soften and turn golden. If I have extra time, I cook them a bit longer on low heat to develop even more sweetness and flavour.

Next, I stir in the plain flour and cook for about a minute until the onions are evenly coated. This helps to thicken the gravy later.

I turn the heat up slightly to medium and slowly pour in the beef stock, stirring constantly to avoid lumps. Once all the stock is added, I stir in the mustard, dried thyme, Worcestershire sauce, and a pinch of salt and pepper.

I let the gravy simmer gently for about 10 minutes, stirring occasionally, until it thickens to my desired consistency. For a smooth gravy, I use a hand blender to blend it until silky, though sometimes I leave it chunky for a more rustic texture.

Servings and Timing

This recipe serves 4.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

I sometimes use vegetable stock instead of beef stock to make a vegetarian version. For a richer flavour, I caramelise the onions for longer before adding the flour.  If I prefer a creamier version, I stir in a spoonful of cream or butter at the end.

Storage/Reheating

I store leftover gravy in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove, stirring until hot. If it thickens too much, I add a little water or stock to loosen it. It also freezes well — I cool it completely, portion it into containers, and freeze for up to 3 months. I defrost it overnight in the fridge and reheat it when needed.

FAQs

Can I make this gravy vegetarian?

Yes, I simply replace the beef stock with vegetable stock and use a vegetarian Worcestershire sauce.

How do I avoid lumps in my gravy?

I add the stock slowly while stirring constantly to create a smooth consistency.

Can I make it ahead of time?

Definitely. I make it a day ahead, store it in the fridge, and reheat before serving.

How can I thicken my gravy more?

I simmer it longer or add a bit more flour mixed with cold water, stirring it in gradually.

Can I make it without Worcestershire sauce?

Yes, but I find it adds great depth. I sometimes substitute with soy sauce for a similar effect.

Can I blend the gravy?

Yes, blending gives it a smooth, velvety texture. I use a hand blender for convenience.

What type of mustard works best?

I usually use English or Dijon mustard, but any kind adds a lovely sharpness.

Can I use red onions instead?

Yes, red onions work beautifully and add a slightly sweeter flavour.

How long does it keep in the fridge?

It keeps well for up to 3 days when stored in an airtight container.

What can I serve it with?

I love serving it with sausages and mash, roast meats, Yorkshire puddings, or even over chips.

Conclusion

I love this simple onion gravy for its rich flavour and versatility. It’s a quick, comforting sauce that elevates any meal, from a roast dinner to a weekday sausage supper. With just a few ingredients and simple steps, I can make a homemade gravy that tastes far better than anything from a packet — smooth, savoury, and deeply satisfying.