Red wine onion gravy

Way way way back in 1999, we spent Millennium Eve in London partying with my younger sister and a bunch of her friends, and the evening started with this meal (it ended up by Tower Bridge watching fireworks and dancing the night away). Anyway, what we learnt that night is that it’s all about the gravy, incredibly tasty onion gravy, and that’s the star of the show here. Serves 4.


8 pork / vegetarian sausages

A mountain of mashed potatoes / baked potato

Onion gravy:

40g butter

2 tbsp olive oil

4 onions (300g when thinly sliced)

125ml red wine

400ml beef stock

1 tbsp plain flour

2 tsp dijon mustard

1 tsp Worcestershire sauce


  1. Cook your sausages in whichever way suits you, and make sure your mash is deliciously creamy by adding plenty of seasoning, butter and a slurp of cream.
  2. Now we’ll get onto the star of the show – THE GRAVY.
  3. Melt the butter and olive oil in a large frying pan and stir in the onions with a good pinch of salt. Keep the heat not too high, keep frying, and keep stirring for at least 30 minutes. The longer you cook them the sweeter they become, so keep on going. If you have a lid for your pan you can pop that on for a while too, it’ll help them sweat down more.
  4. In the mean time, make your stock and add to it the wine, mustard and Worcestershire sauce and stir together.
  5. When your eyes have stopped watering from the onions and they’re super soft and sweet, stir in the plain flour and cook through (still stirring) for a couple of minutes.
  6. Pour in the stock/wine and mix well until you have a smooth thick sauce.
  7. If you’d like a thicker sauce then leave it to simmer for 5 minutes and reduce in volume a little, then, dive in and enjoy!

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