Put the finishing touches to your roasts, pies or bangers and mash with this recipe for perfect onion gravy every time.


  • 2 onions, chopped

  • 1 bay leaf

  • Sprig of thyme

  • 10g (½ oz) butter,

  • 10g (½ oz) olive oil

  • 10g (½ oz) flour

  • 600ml (21 fl oz) beef stock or consommé (from a tin is fine)

  • 1 tbsp Dijon mustard (optional)

  • Dash Worcester sauce


  • 1.

    Put the butter, onions bay leaf and thyme in a saucepan. Press a cartouche (a circle of baking paper) over the top of the onions to keep in the moisture. Sweat the onions over a low heat until softened (approx 25 to 30 minutes). They'll brown up and the moisture will disappear.

  • 2.

    At this point add the mustard and stir through. Then mix through the flour and cook gently for three minutes.

  • 3.

    Add the Worcester sauce and stir through. Add a pinch of salt and a pinch of pepper and pour in beef stock. Reduce until thickened and then it's ready to serve.

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