Hairy Bikers Onion Gravy Recipe

This rich, glossy Hairy Bikers Onion Gravy Recipe is made with sweet red onions, beef stock, and a splash of balsamic vinegar, and is ready in just 45 minutes. The most satisfying part is watching the onions turn sticky and dark golden brown as they caramelise in the pan. I love pouring this savoury sauce over everything from bangers and mash to toad in the hole.

Jump to Recipe

Why This Classic Works

The secret to this version is patience with the onions. I used to rush this step by turning the heat up too high, which left me with burnt edges and pale centres, but I learned that cooking them low and slow is the only way to get that deep, sweet base flavour. The addition of sugar helps them break down into a sticky, jam-like consistency that thickens the sauce naturally.

What really sets this recipe apart is the balance of acidity and richness. While many gravies just taste of salty beef stock, the splash of balsamic vinegar cuts through the fat and lifts the whole dish. It transforms a simple side into a complex sauce that tastes like it has been simmering for hours.

Hairy Bikers Onion Gravy Recipe Ingredients

• 2 large red onions, peeled and thinly sliced into half-moons.
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp caster sugar (to help caramelisation)
• 1 tsp brown sugar (for depth).
• 1 tbsp plain flour to thicken the sauce.
• 500ml good quality beef stock.
• 1 tbsp balsamic vinegar.
• Salt and freshly ground black pepper to taste.

How To Make Hairy Bikers Onion Gravy Recipe

1. Sauté the Onions: Heat the olive oil and butter in a large frying pan over medium-low heat. Add the sliced onions with a pinch of salt and cook gently for 15–20 minutes, stirring occasionally until they are very soft.
2. Caramelise: Sprinkle the caster sugar over the softened onions and increase the heat slightly. Cook for another 5–10 minutes, stirring often, until they turn a deep golden brown and become sticky.
3. Make the Roux: Scatter the plain flour over the onions and stir well to coat them. Cook for 1–2 minutes to toast the flour and remove its raw taste.
4. Add Liquids: Pour in the balsamic vinegar and then gradually add the beef stock, whisking or stirring constantly to prevent lumps. Bring the mixture to a gentle boil.
5. Simmer and Season: Reduce the heat and let the gravy simmer for 5–10 minutes until it thickens to your liking. Stir in the brown sugar, taste, and adjust the seasoning with salt and pepper before serving.

Recipe Tips

• Don’t Rush the Onions: If you try to speed up the initial cooking time, the onions will burn before they soften. Low heat is essential for that melt-in-the-mouth texture.
• Stock Matters: Since this is a simple sauce, the quality of your beef stock dictates the final flavour. Use a high-quality fresh stock or a gel pot rather than a dry powder cube if possible.
• Texture Control: If the gravy becomes too thick while simmering, simply splash in a little hot water or more stock to loosen it back up.

What To Serve With Onion Gravy

This sauce is the undisputed partner for classic bangers and mash, where its sweetness complements the savoury pork sausages perfectly. It also works brilliantly poured over a crispy toad in the hole or served alongside a steak and ale pie.

How To Store

You can store any leftover gravy in an airtight container in the fridge for up to 3 days. It also freezes beautifully for up to 3 months; just defrost it thoroughly in the fridge before reheating it gently on the hob.

FAQs

Can I make this vegetarian? Yes, simply swap the beef stock for a rich vegetable stock and it works just as well. The caramelised onions provide enough depth that you won’t miss the meat.

Can I use white onions instead? You can, but red onions are naturally sweeter and break down into a better texture for this specific style of gravy. White onions will give you a sharper, more savoury finish.

Is this gravy gluten-free? As written, it uses plain flour, but you can easily substitute a gluten-free flour blend or cornflour to thicken it.

Nutrition

• Calories: 110 kcal
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 8mg
• Sodium: 450mg
• Total Carbohydrate: 12g
• Protein: 2g

Try More Recipes:

• Hairy Bikers Mulligatawny Recipe
• Hairy Bikers Lamb Vindaloo Recipe
• Hairy Bikers Mince Pies Recipe