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Onion Gravy for British Bangers and Mash

Rated as 4.47 out of 5 Stars

"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
Original recipe yields 4 servings

Directions

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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.

Nutrition Facts


Per Serving: 226 calories; 17.7 g fat; 11.2 g carbohydrates; 1.6 g protein; 46 mg cholesterol; 514 mg sodium. Full nutrition

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Reviews

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  1. 30 Ratings

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Most helpful positive review

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...

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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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...

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.

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...

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...

I used beef stock, as I felt this would work better in the recipe and help reduce the pink color others reported. I reduced the amount of wine to somewhere between 1/4 and 1/2 a cup but feel it ...

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

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...

Made both versions (veg & chicken), & would make again. Great umami, lots of compliments. Perfect with the bangers from Aldi.

This was very tasty! I didn't have any wine, so I just used a slightly increased amount of chicken stock. We liked very much, and I will make this again. Thanks for the recipe.