Onion Gravy for British Bangers and Mash

Onion Gravy for British Bangers and Mash

Lupin Pooter

"Being a Brit, bangers & mash is a fairly regular staple on the household menu. I tried recipe after recipe for the perfect onion gravy to go with it, and this is by far and away the best."
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Ingredients

1 h 10 m servings 226 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
  2. Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
  3. Stir flour into the caramelized onions and cook for 1 minute.
  4. Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.

Footnotes

  • Editor's Note:
  • Substitute vegetable stock to make a vegetarian version.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 13
  1. 18 Ratings

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Most helpful positive review

Just a note that some Worcestershire sauce has anchovies listed in the ingredients, for those of you who are wanting to make a vegetarian version.

Most helpful critical review

The flavor was great and everyone loved the gravy with our Irish bangers and mash. I added nearly four times the flour though to thicken it enough. My only real problem was that the red wine tur...

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Least positive
Newest

Just a note that some Worcestershire sauce has anchovies listed in the ingredients, for those of you who are wanting to make a vegetarian version.

I’ve had this in my recipe box for quite a while, and I’m so glad that I finally got around to fixing it. It’s not something that you can throw together in a few minutes, but it’s worth the inv...

Excellent using rich beef broth instead of chicken stock, plus the red wine. I used grainy Dijon mustard. Served with President's Choice English Bangers, mashed russet potatoes and petit pois. F...

Whole family loved this! Went together easily and the ingredients are pantry staples. Looking forward to digging into the leftovers tomorrow!

The flavor was great and everyone loved the gravy with our Irish bangers and mash. I added nearly four times the flour though to thicken it enough. My only real problem was that the red wine tur...

This is the second time I've made this recipe and it is fabulous! It tastes like French Onion Soup and who doesn't love French Onion Soup? I only used 1/2 tsp of Dijon Mustard-in that amount it...

This was really good. I agree with another reviewer you really do need to let the onions caramelize to get the right consistency for this gravy. I will add a little less of the red wine next t...

The wine overpowered the other flavors. I would half it next time. It would probably be better with beef broth if you have it available. If you prefer thick gravy (American style), you will nee...

I did add a clove or two of garlic! I think it even tasted better the next day!

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