I think this has got to be one of the most asked questions i get from my Facebook Group and Instagram – so i thought i would make a little live video to show you how i do mine, i use this method a lot and it never fails plus i find it a nifty quick hack for whipping up a jug of tasty gravy.


If you don’t have a red onion then use a white one, you can leave it chunky as i did or blend it smooth – onion is a natural thickener so it will really help get a fab thickness if like me you like your gravy to coat the food.

The key is to have patience softening onions takes time and the more you soften then the sweeter & tastier they become. Also this gravy freezes well so any leftovers pop it in the freezer, during the winter months I make up a huge batch and freeze it saves me doing it every week 🤣.

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