Onion Gravy (1)

Preparation info
    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

Making this onion gravy with chopped onions gives you a completely different result in terms of consistency from the recipe below. This onion gravy can be cooked and reduced to an almost hot onion chutney/relish stage. Thick, rich and tasty!


  • 4 large onions, finely chopped
  • 2 tablespoons water
  • 300–450 ml (


To make the onion gravy, place the chopped onions in a pan with the water. They must now be cooked on a very low heat, which will slowly draw the natural sugar content from the onions; together with its juices, the two will caramelize. This is a slow process, possibly taking up to 2 hours. It is very important that the onions do not burn as this will create a bitter taste. Once a golden caramel