LIVE
Rating: 4.55 stars
51 Ratings
  • 5 star values: 35
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.

    Advertisement
  • Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.

  • Stir flour into the caramelized onions and cook for 1 minute.

  • 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.

Editor's Note:

Substitute vegetable stock to make a vegetarian version.

Nutrition Facts

226 calories; protein 1.6g; carbohydrates 11.2g; fat 17.7g; cholesterol 46.1mg; sodium 514.3mg. Full Nutrition
Advertisement

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/03/2019
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 investment of time. By all means, let the onions caramelize. My cable company came right after I started this dish, and I lost my iPad connection for about 20 minutes while he was installing the new modem, so I just let the onions continue to cook. I served this over an AR recipe ground beef patty, as well as some mashed potatoes. The red wine definitely gives it a nice flavor. This is a versatile gravy that I can see being served over so many different foods. Read More
(13)

Most helpful critical review

Rating: 3 stars
03/21/2015
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 turned the gravy pink. Next time I will either modify this one to use red onions and beef stock (calling it red onion gravy and deepening the color would be less of a turn off then having straight-up pink gravy) or just use Williams Sonoma recipe for Banger and Mash with red onion gravy. Read More
(10)
51 Ratings
  • 5 star values: 35
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/03/2019
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 investment of time. By all means, let the onions caramelize. My cable company came right after I started this dish, and I lost my iPad connection for about 20 minutes while he was installing the new modem, so I just let the onions continue to cook. I served this over an AR recipe ground beef patty, as well as some mashed potatoes. The red wine definitely gives it a nice flavor. This is a versatile gravy that I can see being served over so many different foods. Read More
(13)
Rating: 5 stars
03/20/2014
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. For the next day, I sliced the leftover cooked sausages and placed in a casserole, covered with leftover onion gravy, and topped with the leftover mashed potatoes (with green peas folded in). Reheated at 350F for 30 minutes--delicious Bangers and Mash Cottage Pie. Cheers! Read More
(10)
Rating: 3 stars
03/20/2015
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 turned the gravy pink. Next time I will either modify this one to use red onions and beef stock (calling it red onion gravy and deepening the color would be less of a turn off then having straight-up pink gravy) or just use Williams Sonoma recipe for Banger and Mash with red onion gravy. Read More
(10)
Advertisement
Rating: 4 stars
11/26/2013
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. Read More
(9)
Rating: 4 stars
03/29/2016
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 was still too much. Next time I'll use 1/4 a cup at most. I didn't have Worcestershire sauce, so that was omitted. It was very good over bangers and mash, and will be 5 star worthy with a bit less wine. Read More
(6)
Rating: 5 stars
07/28/2012
Whole family loved this! Went together easily and the ingredients are pantry staples. Looking forward to digging into the leftovers tomorrow! Read More
(4)
Advertisement
Rating: 5 stars
06/23/2014
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 serves as a flavor enhancer but isn't too "mustardy" tasting. I was surprised at how easy carmelizing the onions is--I turned the heat to low and they virtually cooked themselves. The second time I used Williams Sonoma's beef stock concentrate instead of chicken stock like the first time I made it-both versions were equally good. I used bangers from the Whole Foods meat department and if you can find bangers they taste much better than Italian Sausage or some other sausage substitute. They have a more subtle flavor and I believe are seasoned with cardamom and coriander. However they have breadcrumbs in them so they are not gluten-free. I just added a photo of the gravy made in my 3.7 qt Mauviel saute pan. Read More
(3)
Rating: 5 stars
01/10/2016
This was great! I did cut the wine to 1/4 cup and used beef broth. I used Kitchen Bouquet to make the color turn back to brown after I saw that the wine gave the gravy a pink hue. This was perfect for the Bangers and Mash recipe. Read More
(3)
Rating: 5 stars
03/11/2017
Made both versions (veg & chicken) & would make again. Great umami lots of compliments. Perfect with the bangers from Aldi. Read More
(2)