This gluten free onion gravy is so delicious that you'll find yourself wanting to pour it over everything! It's got a rich flavour, no additives and it's very easy to make.
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What you'll love about the recipe
- Easy to make with store cupboard ingredients. There's no meat drippings needed and no faffing with hot roasting trays!
- All the family will want this gravy, whether they are gluten free or not
- A great way to make good gluten free vegetarian gravy
- Ideal for meal prep - can be made in advance and reheated
- Freezes well
Ingredients
Onions. Just plain white onions will be fine, although red onions will also work.
Olive oil and butter. I like to use this combination because it browns well without burning too quickly. You can use a vegan butter if you prefer.
Bay leaf and fresh thyme. Although you can make this onion gravy without herbs, they do add to the flavour. Rosemary is also a good addition.
Stock. Use whatever stock goes best with the meal you are serving. You can make a vegetarian gluten free onion gravy, or use a meat stock such as chicken or beef.
Fresh stock is always nice, but as the onions and herbs will all add to the flavour, you can also make a good gravy just using a stock cube. Depending on what stock you are using, you may need extra seasoning.
Check that your stock is gluten free. Gluten free stock cubes are widely available, but they are not clearly labelled, so check the ingredients label.
Cornflour or cornstarch is the gluten free thickening agent that will give your onion gravy a good texture. It's really easy to use. And if you remember to aways add cornflour to cold liquid first, you'll find it really easy to make a smooth, lump free gravy.
Optional ingredients
You can also add a clove of garlic or a pinch of garlic powder to your onion gravy.
Take care if you decide to add seasonings such as Worcestershire sauce or soy sauce as they often contain gluten. Check the labels carefully.
If you like your gravy quite thick, add an extra teaspoon of cornflour to the recipe.
How to make gluten free onion gravy
This recipe is really easy to make. It'll be ready in 30 minutes, and a lot of that time will be hands off, so you can be getting on with other parts of your meal.
Caramelising the onions is a critical part of the recipe, as the process of caramelising will add lots of flavour and colour to the gravy. Keep the heat moderately low so that the onions end up dark brown rather than black.
The onions need to be cut very thinly so that there's lots of surface area to caramelise. I cut the onions by hand, but you could also use a mandoline (watch your fingers!) or the slicing attachment of a food processor.
Place the pan on a low-ish heat and melt the butter and oil. Add the bay leaf and thyme and fry for a couple of minutes to bring out the flavour.
Add the onions, a pinch of salt and stir well. Fry the onions for 15-20 minutes until they become a dark, rich brown.
Keep an eye on them and stir occasionally so that they don't because black or burn onto the bottom of the pan.
Stir the cornflour into a couple of tablespoons of cold water in a small cup or bowl.
Add the stock to the pan, then add the cornflour slurry. Stir to mix and bring the gravy up to the boil. Simmer for a minute - the gravy will start to thicken.
Taste and adjust the seasoning if necessary.
Remove the bay leaf and stems of thyme and your delicious gluten free onion gravy is ready to serve.
Serving and storage
I like to serve the gravy with the onions in it, but for children you might prefer to either sieve them out or blitz the gravy with a hand blender.
Gluten free onion gravy will store well in the fridge for a few days and can easily be reheated. It also freezes really well, so it's worth making an extra large batch.
Gluten free onion gravy goes well with
Onion gravy is also perfect served with these gluten free Yorkshire puddings. And if you are serving a roast, you can also make a delicious gluten free sage and onion stuffing.
You might also like to read lots of tips about how to make a gluten free roast dinner.
Frequently asked questions
Cornflour is a very easy way to thicken gravy without gluten. Always add cornflour to a cold liquid before you add it to the gravy, and you'll have perfectly smooth, lump free gravy.
Yes, cornstarch, also known as cornflour, is gluten free. It's a fine white powder made from the starchy part of grains of corn.
If you want to make your gravy with neither flour nor starch, it's best to thicken it with pureed vegetables. Root vegetables work especially well as they are naturally starchy.
Other healthy gluten free sauces
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Recipe
Gluten Free Onion Gravy
Equipment
- saucepan
Ingredients
- 2 onions peeled and very finely sliced
- 2 tablespoon olive oil
- 15 g butter
- 1 bay leaf
- 2-3 sprigs fresh thyme
- 1 tablespoon cornflour
- 500 ml stock
Instructions
- Place a pan over a low heat and add the olive oil and butter. Add the thyme and bay leaf and fry for a couple of minutes to bring out the flavour.
- Add the sliced onions to the pan along with a pinch of salt. Stir well, then leave on a low heat for 15-20 minutes stirring occasionally. The onions will start to caramelise - they should be a rich dark brown, but don't allow them to blacken as they'll start to taste bitter.
- Stir the cornflour into a couple of tablespoons of cold water in a small cup or bowl.
- Add the stock to the onions, then stir in the cornflour slurry. Bring up to the boil and simmer for a minute. The gravy will thicken.
- Taste and adjust the seasoning if necessary.
- Remove the bay leaf and any large stems of thyme.
Notes
- Use whichever stock you prefer for this recipe. You can use a vegetable stock cube or chicken or beef stock. Check the label to ensure your stock is gluten free.
- Take care if you want to use additional seasonings such as Worcestershire sauce or soy sauce as they often contain gluten.
- If you like your gravy quite thick, you can add an extra teaspoon of cornflour (remember to always add the cornflour to cold liquid first!)
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
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