Red Onion Gravy

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 🀣.



To get this thicker style gravy I used a whole red onion between 2 of us soften it down added the liquid as in the above video. Then I took half the onion out with a little of the liquid and blended it smooth returned it back to the pan and continued to reduce. If you blend the onion it will give you a lovely thick gravy.

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