Hairy Bikers Onion Gravy​ Recipe

This rich Hairy Bikers onion gravy is made with slowly caramelised onions, Marsala wine, vegetable stock, and a dash of mushroom ketchup. It is glossy, savoury, and ready in just 20 minutes. This recipe pairs perfectly with toad in the hole or a Sunday roast.

I make this every time we have a roast dinner at home. The Marsala gives it a depth of flavour that regular gravy just cannot match.

Onion Gravy Ingredients

• 5g butter
• 2 large onions, thinly sliced
• 10g plain flour
• 50ml Marsala or white wine
• 550ml vegetable stock
• 1 tsp mushroom ketchup
• Salt and black pepper

How To Make Onion Gravy

1. Soften the onions: Heat the butter in a large saucepan and add the sliced onions. Add a splash of water, then partially cover the pan. Cook gently for a few minutes until the onions have softened.
2. Caramelise: Turn up the heat and remove the lid. Continue cooking, stirring regularly, until the onions are a rich brown colour and nicely caramelised.
3. Add flour: Sprinkle in the plain flour and stir well to combine with the onions.
4. Deglaze with wine: Pour in the Marsala or white wine and stir until you have a thick paste.
5. Build the gravy: Add the vegetable stock gradually, about 100ml at a time, stirring well between each addition until fully combined.
6. Season and simmer: Season with salt, pepper, and mushroom ketchup. Bring to the boil, then reduce the heat and simmer for about 10 minutes until slightly reduced.

What Is the Secret to Perfect Onion Gravy?

• Low and slow caramelising: Take your time with the onions. Cooking them gently brings out their natural sweetness and gives the gravy a deep, rich colour.
• Add stock gradually: Pouring the stock in small batches and stirring between each addition prevents lumps. This keeps the gravy smooth and glossy.
• Scrape the pan: When you add the wine, make sure you scrape up any browned bits stuck to the bottom. These are packed with flavour and make all the difference.
• Try it with liver and bacon: This gravy is brilliant with pan-fried liver and crispy bacon for a proper British supper.

What Should You Serve on the Side?

This onion gravy is the perfect match for a toad in the hole, which is exactly how the Hairy Bikers suggest serving it. It also works brilliantly with bangers and mash or poured generously over a Sunday roast.

For a full roast dinner spread, serve it alongside Yorkshire puddings and a roast chicken. It also pairs well with meat pies, roasted vegetables, or simply spooned over creamy mashed potatoes.

Does This Keep Well?

Let the gravy cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. When reheating, add a splash of stock or water to loosen the consistency.

This gravy also freezes well for up to 3 months. Pour it into a freezer-safe container or ice cube tray for smaller portions. Thaw overnight in the fridge before gently reheating on the hob.

Nutrition Facts

• Calories: 300 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 500mg
• Total Carbohydrate: 15g
• Dietary Fibre: 2g
• Sugars: 10g
• Protein: 4g

Frequently Asked Questions

What does mushroom ketchup taste like in onion gravy? Mushroom ketchup adds a savoury, umami depth without any strong mushroom flavour. It rounds out the gravy beautifully and is well worth tracking down.

How does Hairy Bikers onion gravy compare to Jamie Oliver’s? The Hairy Bikers version uses Marsala wine and mushroom ketchup for a rich, savoury finish. Jamie Oliver’s version tends to use red wine and herbs like thyme for a more rustic flavour.

Can I make this onion gravy ahead of time? Yes, you can make it up to 2 days ahead and store it in the fridge. Reheat gently on the hob, adding a splash of stock to thin it if needed.

What can I use instead of Marsala wine? Dry sherry or a medium white wine works well as a substitute. You could also use a splash of red wine for a slightly deeper colour.

Is this onion gravy suitable for vegetarians? Yes, the original recipe uses vegetable stock and butter, making it vegetarian-friendly. Check your mushroom ketchup and wine are also suitable.

Try More Recipes:

• Hairy Bikers Toad in the Hole Recipe
• Hairy Bikers Yorkshire Pudding Recipe
• Hairy Bikers Liver and Bacon Recipe

Hairy Bikers Onion Gravy Recipe

Author: Alex Saidani Cooking Method:Simmering Cuisine:British Courses:Sauce

Difficulty:BeginnerPrep time: 5 minutesCook time: 15 minutesRest time: minutesTotal time: 20 minutesCalories:300 kcalCooking Temp:100 CEstimated Cost:3 £ Best Season:Summer

Description

This Hairy Bikers onion gravy is made with slowly caramelised onions, Marsala wine, vegetable stock, and mushroom ketchup. Rich, glossy, and ready in 20 minutes, it is the perfect partner for toad in the hole or a Sunday roast.

Ingredients

• 5g butter
  
• 2 large onions, thinly sliced
  
• 10g plain flour
  
• 50ml Marsala or white wine
  
• 550ml vegetable stock
  
• 1 tsp mushroom ketchup
  
• Salt and black pepper
  

Instructions

1. Soften the onions: Heat the butter in a large saucepan and add the sliced onions. Add a splash of water, partially cover the pan, and cook gently until softened.
   
2. Caramelise: Turn up the heat and remove the lid. Continue cooking, stirring regularly, until the onions are a rich brown colour.
   
3. Add flour: Sprinkle in the plain flour and stir well to combine.
   
4. Deglaze with wine: Pour in the Marsala or white wine and stir until you have a thick paste.
   
5. Build the gravy: Add the vegetable stock gradually, about 100ml at a time, stirring well between each addition.
   
6. Season and simmer: Season with salt, pepper, and mushroom ketchup. Bring to the boil, reduce heat, and simmer for 10 minutes until slightly reduced.