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!
If I’m having a meal that requires a jug of beef gravy to be present, there’s also going to be a tall chunky glass of wine. And it’s not that I’ve always had the urge to pour my wine in the gravy, but I just knew deep down in my soul that they would marry together perfectly. 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.
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.
And when the onions get involved it’s just game over.
When you fry them low and slow they release their natural sugars and begin caramelize. This balances out the slight acidity of the wine.
Ugh just look at that gravy goodness 😍
How to make homemade gravy without 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.
The easiest way to make gravy is to make a roux using butter and flour. From there you can really create any type of gravy you like.
My general rule of thumb for a gravy to comfortably serve 4 is:
- 1 tbsp butter
- 1 tbsp flour
- 2 cups (500ml) liquid i.e stock/broth
Simply melt the butter and add the flour to form a paste, then slowly add your liquid.
Red Wine Onion Gravy Ingredients
- Red Wine
- Worcestershire Sauce
- Beef Stock
- Salt & Pepper
An that’s it! A few cupboard staples there too right?
Tips for the Best Homemade Red Wine Gravy
- Cook out the wine for a good 5 minutes or so to burn out some of the alcohol.
- Fry the onions low and slow to caramelize them. This will add a nice sweetness to the gravy and balance out the acidity of the wine.
- Beef stock and always beef stock. I have played around with other stocks before and none of them compare to the marriage of red wine and beef.
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How to make Red Wine Onion Gravy (Full Recipe & Video)
Red Wine Onion Gravy
- Medium Pot or Pan with Wooden Spoon
- Jug (for stock)
- Sharp Knife & Chopping Board (for onions)
Ingredients (check list):
- 1 large Red Onion, peeled & sliced
- 2 cups / 500ml Good Quality Beef Stock (see notes)
- 1/3 cup / 80ml Dry Red Wine (see notes)
- 1 tbsp Butter
- 1 tbsp Flour
- 1 tbsp Worcestershire Sauce
- Olive Oil, as needed
- Salt & Pepper, to taste
- 1/2 tsp Red Currant Jelly or Cranberry Sauce (optional - see notes)
- Heat a little oil in a suitably sized 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. The sweetness will help balance out the sharp tones in the wine & saltiness in the stock.
- Melt in 1 tbsp butter then stir in 1 tbsp flour until a paste forms. Stir in your Worcestershire sauce and wine. Slowly stir in your beef stock, whisking as you go to ensure no lumps form. Season with salt and pepper.
- 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!
For the perfect accompaniment to your homemade gravy, check out my Homemade Skinless Sausages!