Delia Smith Onion Gravy Recipe

This Delia Smith Onion Gravy Recipe is a rich and glossy recipe, which is made with caramelized onions and Worcestershire sauce. It’s the perfect accompaniment for Toad in the Hole, ready in about 35 minutes.

Delia Smith Onion Gravy Recipe Ingredients

• 1 large onion, peeled and roughly chopped into largish pieces
• 1 dessertspoon groundnut oil, dripping, or lard
• 1 small knob of butter
• 1 dessertspoon Worcestershire sauce
• 1 level teaspoon mustard powder
• 425ml vegetable stock (made with Marigold Swiss vegetable bouillon)
• 1 rounded dessertspoon sauce flour or plain flour
• Salt and freshly milled black pepper

How To Make Delia Smith Onion Gravy Recipe

1. Caramelize the onions: Place the frying pan over high heat and add the oil, dripping, or lard. When it is smoking hot, stir in the chopped onion with a wooden spoon. Keep them on the move until they are brown and caramelised at the edges. This process will take about 20 minutes; after the first 10 minutes, turn the heat down to medium to prevent burning.
2. Make the roux: Now add the knob of butter. Using a wooden spoon, stir in the flour quickly until all the flour has been absorbed by the fat.
3. Build the sauce: Stir in the mustard powder. Gradually add the vegetable stock to the pan a little at a time, stirring constantly. Continue adding enough stock until you reach the thickness you want.
4. Season and simmer: Stir in the dessertspoon of Worcestershire sauce. Finally, taste and add seasoning (salt and pepper). Let it simmer very gently for about 10 minutes to develop the flavor. Pour into a warmed serving jug.

Recipe Tips

• Patience with Onions: The most important step is the first 20 minutes. You must let the onions get dark and caramelized (almost burnt on the edges). This provides the deep amber color and the sweet, savory flavor base. If you rush this, the gravy will be pale and bland.
• The Flour Choice: Delia recommends “sauce flour,” which is a finely milled flour that blends easier without lumps, but standard plain flour (all-purpose) works perfectly fine if you stir vigorously.
• Mustard Powder: Don’t skip the mustard powder. It acts as an emulsifier and adds a subtle heat that cuts through the richness of the sausage or meat you serve this with.
• Fat Matters: While groundnut oil works, using beef dripping or lard adds a traditional, meaty depth that oil cannot replicate.
• Stock Quality: Although the recipe calls for vegetable stock (Marigold bouillon), if you are serving this with beef or sausages, using a high-quality beef stock will result in a darker, richer gravy.

What To Serve With Delia Smith Onion Gravy Recipe

This gravy is the backbone of classic British comfort food.

• Toad in the Hole: The specific recommendation for this gravy.
• Bangers and Mash: Sausages and creamy mashed potatoes.
• Roast Beef: A classic Sunday roast.
• Liver and Bacon: Pour over the top for extra moisture.

How To Store Delia Smith Onion Gravy Recipe

• Refrigerate: Store the gravy in an airtight container or jar in the refrigerator for up to 3 days. It may thicken as it cools; just add a splash of water when reheating.
• Reheat: Reheat gently on the stovetop or in the microwave until bubbling. Whisk well to ensure it is smooth.
• Freeze: This gravy freezes excellently. Store in freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight before reheating.

Delia Smith Onion Gravy Recipe Nutrition Facts

• Calories: 85
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 350mg
• Total Carbohydrates: 8g
• Dietary Fiber: 1g
• Sugar: 4g
• Protein: 1g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Try More Recipes:

• Delia Smith French Onion Soup​ Recipe
• Delia Smith Mushroom Risotto Recipe
• Delia Smith Moroccan Chicken Recipe