Delia Smith Onion Gravy Recipe

This Delia Smith onion gravy recipe is a proper British classic: deeply savoury, glossy, and packed with sweet, caramelised onion flavour. Roasting the onions in the oven gives you that rich, dark colour without standing at the hob for ages, and the finished gravy is smooth, velvety, and spoon-coating. It’s an easy, dependable recipe with simple ingredients and a very forgiving method. Total time is about 55 minutes, with only 10 minutes of hands-on work.

Ingredients

For the roasted onions

• 3 large onions (about 450g), thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp light brown sugar (optional, helps browning)

For the gravy base

• 2 tbsp plain flour
• 600ml hot beef stock (or chicken stock)
• 75ml red wine or ale (optional, but lovely for depth)
• 1 tsp Worcestershire sauce
• 1 small bay leaf
• A few thyme sprigs (or 1/2 tsp dried thyme)

To finish

• 1 tsp Dijon mustard (optional)
• Salt and freshly ground black pepper, to taste

How to Make Delia Smith Onion Gravy

Oven preparation

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle so the onions roast evenly and colour properly.
• Slice the onions: Peel and thinly slice the onions. Keep the slices fairly even so they caramelise at the same pace.

Mixing

• Coat the onions: Add the sliced onions to a roasting tin. Dot over the butter, drizzle in the oil, and sprinkle over the brown sugar if you’re using it. Toss well so the onions are lightly coated.
• Heat the stock: Warm the stock in a saucepan or kettle so it’s hot when you add it later. Hot stock helps you avoid lumps.

Baking

• Roast: Roast the onions for 30 to 35 minutes, stirring well at the 10 and 20 minute marks. You’re aiming for deep golden edges and a sticky, caramelised look.
• Move to the hob: Scrape the roasted onions, and every last bit of flavour from the tin, into a medium saucepan set over medium heat.
• Cook out the flour: Sprinkle in the flour and stir for 1 minute. This step gets rid of the raw flour taste and gives the gravy a smooth body.
• Whisk in liquid gradually: Add a splash of hot stock first, whisking until smooth. Then slowly whisk in the rest of the stock and the wine or ale (if using).
• Simmer to thicken: Add Worcestershire sauce, bay leaf, and thyme. Bring to a gentle simmer and cook for 8 to 12 minutes, stirring now and then, until glossy and lightly thickened.

Cooling

• Rest briefly: Take the pan off the heat and let the gravy sit for 5 minutes. It will settle and thicken a little more, which makes it easier to judge the final texture.

Assembling

• Season and finish: Remove the thyme sprigs and bay leaf. Taste, then add salt and pepper as needed. Stir in Dijon mustard if you like a slightly richer, rounder flavour.
• Serve hot: Pour into a warmed jug and serve straight away.

Tips

How do I get really dark, caramelised onions without burning them?

Use a roomy roasting tin so the onions roast rather than steam, and stir twice during roasting. If your onions are colouring too fast at the edges, drop the oven temperature to 190°C (170°C fan) and add 5 to 10 minutes.

Why is my gravy lumpy, and how do I fix it?

Lumps usually happen when stock is added too quickly or it isn’t hot. To fix it, whisk vigorously while adding liquid, or blitz the gravy briefly with a stick blender. If it’s still stubborn, strain through a sieve and return to the pan to reheat.

How do I thicken onion gravy properly?

Simmer it uncovered for a few extra minutes to reduce, or whisk 1 tsp cornflour with 1 tbsp cold water and stir it in. Bring back to a simmer for 1 to 2 minutes until glossy.

How do I stop onion gravy tasting flat?

Finish with something that adds depth: Worcestershire, a splash of wine or ale, Dijon mustard, or a tiny pinch of sugar if the onions didn’t caramelise enough. Also make sure you season at the very end, once the gravy has reduced.

Serving Suggestions

• Sunday roast (especially roast beef) with Yorkshire puddings
• Bangers and mash with buttered peas
• Toad in the hole
• Pies, pasties, and sausage rolls
• Roast potatoes and steamed greens for a simple comfort dinner

Storage

Room temperature

Cool the gravy quickly, then don’t leave it out for more than 2 hours. Reheat until piping hot before serving.

Refrigerator

Store in an airtight container for up to 4 days. Reheat gently on the hob, whisking as it warms. Add a splash of water or stock if it thickened in the fridge.

Freezing

Freeze in a lidded container (or in portions) for up to 3 months. Defrost overnight in the fridge, then reheat on the hob until steaming hot all the way through. Whisk well to bring it back to a smooth, glossy texture.

Nutrition

• Calories: 120 kcal
• Carbohydrates: 10 g
• Protein: 2 g
• Fat: 8 g
• Saturated Fat: 4 g
• Sodium: 420 mg

Nutrition values are estimates and will vary depending on the stock and alcohol used.

FAQs

Delia Smith Onion Gravy Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: Sauce, Side DishCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Total time

55

minutes

Calories

120

kcal

55

minutes

Rich, savoury British onion gravy with deeply caramelised roasted onions and a glossy, velvety finish. Perfect with roast beef, sausages, mash, and Yorkshire puddings.

Ingredients

• 3 large onions (about 450g), thinly sliced

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 1 tsp light brown sugar (optional, helps browning)

• 2 tbsp plain flour

• 600ml hot beef stock (or chicken stock)

• 75ml red wine or ale (optional)

• 1 tsp Worcestershire sauce

• 1 tsp Dijon mustard (optional)

• 1 small bay leaf

• A few thyme sprigs (or 1/2 tsp dried thyme)

• Salt and freshly ground black pepper, to taste

Directions

• Preheat the oven to 200°C (180°C fan). Put a shelf in the middle of the oven.
• Toss sliced onions with butter, oil, and (if using) brown sugar in a roasting tin.
• Roast for 30–35 minutes, stirring twice, until deeply golden and caramelised.
• Transfer the roasted onions to a saucepan over medium heat.
• Stir in the flour and cook for 1 minute, stirring, to remove the raw flour taste.
• Slowly whisk in the hot stock (and wine/ale if using) until smooth.
• Add Worcestershire, bay, and thyme. Simmer 8–12 minutes until glossy and lightly thickened.
• Rest off the heat for 5 minutes, then taste and adjust salt and pepper. Add mustard if using.
• Serve hot with roast dinner, sausages, mash, Yorkshire puddings, or pies.

Notes

• For a smoother gravy, blitz briefly with a stick blender or strain, then return to the pan.
• If it thickens too much, loosen with a splash of hot stock or water.
• For vegetarian gravy, use a rich vegetable stock and swap Worcestershire for a vegetarian version.