Beef/ Roast Dinner/ Simple Sauces

Red Wine Onion Gravy

January 30, 2018 (Last Updated: November 22, 2021) by Chris Collins

This Red Wine Onion Gravy recipe is an absolute game changer. So gorgeously rich and packed full of flavour, prepare to never use a packet of store bought gravy again!

I always knew deep down in my soul that red wine and beef gravy would marry together perfectly, and after a little experimenting all I can say is my soul was right. Red wine gravy is totally a thing and it’s about to change your life. Follow me…

 gravy in white gravy boat on wooden board next to glass of wine and golden spoon

Red Wine Onion Gravy

Red wine lends itself so neatly to beef in so many different contexts. It’s just a match made in heaven. When adding it to a homemade beef gravy, it adds an extra depth of flavour and provides a gorgeous richness. Sure, beef gravy is great, but red wine beef gravy is better. Let’s take a quick look at what you’ll need shall we?

Red Wine Onion Gravy Ingredients

  • Red Wine – You won’t need a huge amount of this. I tend to buy the mini bottles from the supermarket as I’m not a huge drinker.
  • Onion – I tend to use red onion but white will work just as well. I recommend slicing into thin strips to keep a bit of texture, as opposed to finely dicing.
  • Butter – To fry the onions and create a roux to thicken the gravy.
  • Flour – Helps thicken the gravy by creating a roux
  • Beef Stock – This makes up the bulk of the gravy so try and get a good quality stock.
  • Worcestershire Sauce – Deepens the flavour.
  • Red Currant Jelly – Adds a touch of sweetness to compliment the caramelized onions.

What kind of red wine to use?

I’m no wine connoisseur, so usually just go for something like a Merlot, nothing fancy. Don’t splash out on something expensive! Just make sure it’s DRY not sweet.

golden spoon dunking into white gravy boat of red wine onion gravy

Making Red Wine Onion Gravy

The great thing about this gravy is you don’t need meat drippings. Many traditional gravy recipes use meat drippings in gravy, but I wanted to create a ‘go-to’ gravy recipe which you can whip up whether you’ve got meat drippings or not.

Can I make this gravy WITH meat drippings?

You sure can! If it’s steak or sausages, just use the fat to start the gravy. If you’re roasting a larger piece of meat, just skim the fat and use some of the dripping to replace the stock.

Can I make this ahead of time?

Yep! Just tightly store in the fridge then reheat on the stove or in short blasts in the microwave. If you want to incorporate drippings on the day just stir some of the juices through the gravy just before serving.

Process shots: fry onions (photo 1), melt butter (photo 2), stir in flour (photo 3), add wine photo 4), stir into paste (photo 5), whisk in stock, Worcestershire sauce, jelly and seasoning (photo 6).

6 step by step photos showing how to make red wine onion gravy

Serving Red Wine Onion Gravy

The gravy will thicken, just keep gently simmering until you get your desired texture (it will thicken more as it rests).

What can I serve this with?

Looking for another homemade gravy without drippings? Check out my All Purpose Homemade Gravy!

Alrighty, let’s tuck into the full recipe for this red wine onion gravy shall we?

gravy being poured over mashed potato with sausages on small white plate

How to make Red Wine Onion Gravy (Full Recipe & Video)

gravy being poured over mashed potato with sausages on small white plate

Red Wine Onion Gravy

This Red Wine Onion Gravy recipe is an absolute game changer. So gorgeously rich and packed full of flavour, prepare to never use a packet of store bought gravy again!
4.58 from 7 votes
Print Pin Rate
Servings (click & slide): 4
Course: Dinner / Sauce
Cuisine: English
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Calories per serving: 99kcal
Cost per serving: £1 / $1

Equipment:

  • Medium Sized Pot or Pan with Wooden Spoon
  • Whisk
  • Jug (for stock)
  • Sharp Knife & Chopping Board (for onions)

Ingredients (check list):

  • 1 large Red Onion, peeled & sliced (weight of whole onion approx 7oz/200g)
  • 2 cups / 500ml Good Quality Beef Stock
  • 1/3 cup / 80ml Dry Red Wine (see notes)
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 1/2 tbsp Worcestershire Sauce
  • 1 tsp Red Currant Jelly (see notes)
  • Salt & Pepper, to taste

Instructions:

  • Melt 1 tbsp butter into a pan and begin frying your onions over medium heat. Once they start to take on colour, turn down to a low-medium and fry until soft and caramelized. The lower and slower you fry the onions, the more they'll caramelize and the sweeter they'll be. Around 30mins will get you soft and sticky onions though.
  • Melt in 1 tbsp butter then stir in 2 tbsp flour until a paste forms. Stir in the wine, then slowly stir in the beef stock, whisking as you go to ensure no lumps form. Add in Worcestershire sauce and redcurrant jelly, then season to taste with salt and pepper (you may not need salt as the butter and stock will already add saltiness)
  • Allow to simmer, stirring occasionally, until desired thickness. It will thicken, just keep simmering. Take into consideration the gravy will thicken as it cools. Serve up and enjoy! (see notes for make ahead)

Quick 1 min demo!

Notes:

a) Drippings - If you cooked meat in the pan, something like steak or sausages, I recommend just starting straight from there and frying the onions in the fat (around 1 tbsp fat should suffice). If you've cooked a larger piece of beef in the oven and have a considerable amount of drippings, then simply skim the fat and use the drippings as some of the stock. 
b) Red Wine - I usually go for something like a Merlot, nothing fancy. General rule if you wouldn't drink it don't cook with it. In all cases just make sure it's dry wine, NOT sweet!
c) Sweetness - The caramelization of the onion will provide a good amount of sweetness to balance out the sharp tones of the wine and saltiness of the butter and stock. The redcurrant jelly helps along with this and also pairs gorgeously with the beef stock/wine.
d) Make Ahead - Allow the gravy to cool then tightly cover in the fridge (2-3days, longer at your discretion). Reheat on the stove on a low heat, gently stirring as you go to ensure the gravy doesn't split. You can also reheat in short blasts in the microwave, stirring in between. If you don't have drippings when making this ahead of time, just stir through the drippings after you've cooked the meat (fat skimmed) for an extra depth of flavour.
e) Updated recipe - halved the Worcestershire to 1/2 tbsp and double the redcurrant jelly to 1 tsp. Also added another tbsp butter and flour, to help thicken the gravy quicker.
f) Calories - Based on a division of 4:

Your Private Notes:

Nutrition:

Nutrition Facts
Red Wine Onion Gravy
Amount Per Serving
Calories 99 Calories from Fat 53
% Daily Value*
Fat 5.84g9%
Saturated Fat 3.669g18%
Trans Fat 0.233g
Polyunsaturated Fat 0.239g
Monounsaturated Fat 1.501g
Cholesterol 15mg5%
Sodium 69mg3%
Potassium 104mg3%
Carbohydrates 7.49g2%
Fiber 0.8g3%
Sugar 1.98g2%
Protein 0.9g2%
Vitamin A 180IU4%
Vitamin C 3.3mg4%
Calcium 15mg2%
Iron 0.47mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating




13 Comments

  • Reply
    Kelly
    November 30, 2021 at 11:25 am

    5 stars
    Can I use a different stock to beef?

    • Reply
      Chris Collins
      December 3, 2021 at 5:14 pm

      I’d stick with beef for this, it pairs best with the red wine.

  • Reply
    Megan
    October 10, 2021 at 7:36 pm

    3 stars
    1 tbsp isn’t nearly enough flour to offset all the liquid in this recipe and thicken to a gravy consistency. Beware that all the 5 star reviews appear to be from people who haven’t actually tried the recipe, they just say it “looks good”. Taste is nice but I added a significant amount of cornstarch to thicken afterwards.

    • Reply
      Chris Collins
      October 14, 2021 at 2:21 pm

      Glad to hear you worked it out with the extra cornstarch. The longer you simmer the thicker the gravy will get 🙂

  • Reply
    Dawn
    April 8, 2021 at 1:29 am

    4 stars
    Delicious and easy! I have done this one a few times, straight in the frying pan after browning my beef meatballs. That way, the burnt bits from the meat also go into the gravy for extra flavour, and the gravy helps pull the burnt bits off the pan to make washing up a lot easier 🙂

  • Reply
    Alida | Simply Delicious
    March 31, 2018 at 8:04 am

    5 stars
    Is there anything more delicious than onion gravy on mash?!

    • Reply
      Chris
      March 31, 2018 at 10:08 am

      I genuinely don’t think there is!!

  • Reply
    Veena Azmanov
    March 31, 2018 at 8:00 am

    5 stars
    mmm this recipe looks very tasty! I like that it can be cook quickly and easy. This is perfect for me. I definitely want to try this! Thank you for sharing this great recipe!

    • Reply
      Chris
      March 31, 2018 at 10:09 am

      Thanks so much, Veena! Enjoy! 🙂

  • Reply
    Emily
    March 31, 2018 at 4:55 am

    5 stars
    Holy moly. This sounds absolutely divine! I’ve never had a gravy flavored with red wine and onion. Yum!

    • Reply
      Chris
      March 31, 2018 at 10:10 am

      It’s so good! You gotta try 🙂

  • Reply
    Sonal
    March 31, 2018 at 2:56 am

    5 stars
    Brilliant! What a girgeius color do the sauce. I normally add leftover red wine to My pasta sauces. This gravy looks rich and elegant and simple recipe too!

    • Reply
      Chris
      March 31, 2018 at 10:11 am

      Thanks, Sonal! Adding leftover wine to things just makes the world a better place 😉

    5 FOOLPROOF

    COMFORT FOOD DINNERS

    YOU'LL NEVER STOP MAKING

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