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My review
Onion Gravy for British Bangers and Mash
14
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 226Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
- 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.
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Footnotes
- Editor's Note:
- Substitute vegetable stock to make a vegetarian version.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 2836 Ratings
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Most helpful positive review
2/23/2013
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
3/20/2015
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 tur...
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Newest
2/23/2013
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...
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.
3/20/2015
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 tur...
3/20/2014
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. F...
3/29/2016
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 ...
7/27/2012
Whole family loved this! Went together easily and the ingredients are pantry staples. Looking forward to digging into the leftovers tomorrow!
1/10/2016
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 per...
6/23/2014
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...
3/10/2017
Made both versions (veg & chicken), & would make again. Great umami, lots of compliments. Perfect with the bangers from Aldi.