Simple Onion Gravy Recipe with Sherry

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Simple Onion Gravy Recipe with Sherry

This Simple Onion Gravy is made without meat drippings for a delicious sauce that can accompany any meal. Use red or white onions depending on preference for a rich gravy with a hint of sweetness and lots of depth of flavour.

5 from 3 votes

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings

Author Chloe

Ingredients

300 g Onion - see notes
25 g Salted Butter
1 tbsp Vegetable Oil
2 tsp Sea Salt Flakes - plus more to taste
150 ml Water
4 tbsp Plain Flour (All Purpose)
700 ml Stock - see notes
3 tbsp Sherry - see notes

Instructions

Top, tail, halve and peel 300g Onion. Use a sharp knife to finely slice the onion into half moons.
Add the onion to a large frying pan along with 25g Salted Butter, 1 tbsp Vegetable Oil and 2 tsp Sea Salt Flakes.
Cook over a medium high heat for 3-4 minutes - until the butter has melted and the onions have just started to take on a feint hint of colour.
You don't need to stir constantly but do move everything around the pan with a spatula, especially while the butter is melting.
Add around 150ml Water and allow the water to bubble away gently until it has all dissolved - this will take around 5 minutes. The water helps the onions to soften more quickly.
Once the water has evaporated, allow the onions to continue cooking on a low heat for around 10 minutes until they are golden and soft. Again stir periodically. If anything starts to stick or looks overly dry, add another splash of water.
During this time, prepare and heat 700ml Stock. Heat prepared stock in the microwave or in a pan. Or make up stock from a cube or stock pot using boiling water from the kettle.
Add 3 tbsp Sherry to the onions and allow to cool away for a minute or two.
Add 4 tbsp Plain Flour to the pan.
Stir thoroughly. The mixture will look ugly but this is to be expected.
Add around ¼ of the hot stock to the pan and stir in.
Again it will look ugly and thick but this is the opportunity to make sure that there are no lumps of flour in the sauce. Stir well and use the spatula to press out any lumps.
Add the remaining stock. You can do this is stages if you prefer.
Mix until everything is well combined and the gravy is smooth (with the exception of the onion).
Allow to simmer for around 5 minutes.
If you want a smooth sauce, you can blend the gravy at this point.
Taste the gravy and add any additional Sea Salt Flakes until it is seasoned to your preference. Don't be shy, gravy should be tasty and can take a lot of salt.
If the gravy is on the thick side for you, stir in some boiling water. If it is thinner than you want, continue to simmer until reduced to how you like it.
Decant to a jug for serving or spoon directly onto your meal.

Notes

Onions - You can use white/brown or red/purple onions as you prefer. The latter will give you a slightly sweeter gravy.
Stock - Use the stock that matches what you are serving the gravy with. Beef is the most common, especially if serving with sausages, etc. Chicken will give a lighter flavour. For vegetarian gravy use a vegetable or mushroom stock.
Sherry - Dry sherry, white port or Shaoxing rice wine will all provide a similar flavour. Substitute with white or red wine if desired but I suggest also adding 2 tsp Sugar. Red wine will make a richer gravy than white so choose accordingly. Regular port will also make a rich gravy with no extra sugar required. If you don't want to use alcohol, simply skip that step.

Nutrition (Approx)