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Ultimate Onion Gravy   HT  ACC  English    30mins


This is a really tasty gravy which is great for serving with meats, poultry or even sausages. Simply use the corresponding stock depending on which meat you are cooking   e.g. chicken stock for roast chicken, pork or sausages.


If you prefer a smooth gravy, just pass through a sieve before serving.


Serves  4      Hot  Accompaniment  Savoury Sauce Gluten Wheat Dairy Free Eggless England  British  Europe



2 tbsp Vegetable Oil

1 Large Onion, halved then sliced

1 Garlic Clove, crushed

1 Tomato, chopped

360ml/12fl.oz.  Stock

1 teasp Dried Mixed Herbs

1 teasp Worcestershire Sauce

˝ teasp Tomato Puree

1 heaped teasp Cornflour or Gravy Granules


NB If using stock cubes or gravy granules,  check labels for Gluten/wheat




1. Heat the oil in a medium sized saucepan. Add the onions and sauté for 5 minutes.


2. Add the garlic and tomato and continue to sauté for a further 3-5 minutes.


3. Add the stock, herbs, Worcestershire sauce and tomato puree,  bring to the boil then reduce the heat, partially cover and simmer for at least  15 minutes to allow the flavours to develop, stirring from time to time. It can be simmered for up to 1 hour, adding a little more stock if necessary.


4. Just before serving, mix the cornflour with a little water then add to the gravy, stirring constantly. Continue to cook until thickened.


Alternatively, add sufficient gravy granules to produce a gravy which has the consistency of a pouring sauce.


You can also add any meat juices from the roasting joint.


Serve with roast lamb or beef and Yorkshire Pudding.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions


Main equipment required to make this recipe


Measuring Scales


Wooden or Plastic Spoon


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