Delia Smith Onion Gravy

You know those Sunday roasts where everything’s going perfectly — golden roasties, blushing beef, maybe even a Yorkshire or two — and then someone asks, “Where’s the gravy?” And your stomach drops because you know you forgot. I’ve been that person. More than once.

But this — Delia Smith’s onion gravy — it’s the one I reach for when I need proper gravy. Not just wet stuff. Real, slow-simmered, golden-brown, glossy gravy. It’s built off onions that go deep and sweet in the pan, with a little mustard bite and a quiet hum of Worcestershire in the background. It’s not just a sauce; it makes the plate.

I’ve tweaked bits over time, but the bones are Delia’s — and trust me, she knew what she was doing. If you love rich, homemade-style gravy without faffing with meat drippings, this one’s a keeper.

Why You’ll Love It

• No meat drippings needed — all flavour, no roast required
• Deep, caramelised onion base — sweet, savoury, complex
• Perfect with sausages, mash, pies… honestly anything
• Freezes like a dream — make a double batch
• Vegan-friendly with a couple of easy swaps
• It’s Delia. It just works.

Ingredients

• 1 large onion, peeled and chopped into chunky pieces
• 1 dessertspoon groundnut oil (or dripping or lard if you’re feeling old-school)
• 1 small knob of butter
• 1 dessertspoon Worcestershire sauce (plus a second splash at the end)
• 1 level teaspoon mustard powder
• 425ml vegetable stock (Marigold Swiss Bouillon is the one she uses)
• 1 rounded dessertspoon plain flour (or ‘sauce flour’ if you’ve got it)
• Salt and freshly ground black pepper

How to Make It

Start hot and fast:

Pop a frying pan over high heat and add your oil or fat. Once it’s shimmering, toss in the chopped onion. Stir it often — you want the edges to catch, brown, and go almost sticky. This takes about 20 minutes. Lower the heat after the first 10.

Add the richness:

Once the onions are golden and softened, drop in the butter. Let it melt and foam a little — it adds a mellow depth that just oil can’t.

Stir in the flour:

Sprinkle in the flour and stir quickly with a wooden spoon. It’ll look a bit claggy at first, but keep going. You’re creating the base that thickens everything up later.

Time for the kick:

Add your mustard powder. Don’t skip it — that gentle heat in the back of the throat is what makes this feel like gravy, not onion soup.

Pour in the stock slowly:

Trickle in the stock while stirring constantly. This is the moment everything melts together — flour dissolves, onions loosen, the sauce thickens and darkens. Keep adding until you hit the consistency you like (I like mine pourable but not watery).

Final flourish:

Let it gently simmer for 10 minutes. Add the second dash of Worcestershire sauce at the end — it wakes everything up. Taste, season with salt and pepper, and you’re done.

Bonus step (optional but lovely):

Pour the gravy into a warmed jug. Feels posh, keeps it hot, and makes it feel like a thing.

Common Mistakes and How to Dodge Them

Why’s my gravy bitter?
You likely burnt the onions. Go for deep gold, not black bits. Stir often and lower the heat after 10 minutes.

Lumpy?
You didn’t stir the flour in quickly enough or added the stock too fast. No shame — just whisk it hard, or strain it if you must.

Too thin?
Let it simmer longer — or add a tiny bit more flour dissolved in stock, then cook for another few minutes.

Tastes flat?
It probably needs more salt — or a bit more Worcestershire sauce. Don’t be shy with seasoning.

Too sweet?
Over-caramelised onions can do that. Next time, stop before they go too dark. A pinch of mustard or a splash of vinegar can balance it.

Storage and Reheating

In the fridge:
Keeps beautifully in an airtight container for 3–4 days.

In the freezer:
Let it cool, then freeze in portions. It’ll keep up to 3 months. Thaws quickly, too.

To reheat:
Microwave: Heat in short bursts, stirring each time.
Stovetop: Low and slow in a small saucepan. Add a splash of water if it’s thickened too much.
Oven: In a covered dish at 160°C (320°F) for 15–20 minutes.

Frequently Asked Questions

Can I make this vegan?
Absolutely. Just use oil instead of butter and make sure your Worcestershire sauce is vegan (some contain anchovies).

What’s the best stock to use?
Delia uses Marigold Bouillon and I’d agree — it gives depth without overpowering the onions. But any veg stock cube will do.

Can I make this ahead?
Yes — in fact, it often tastes even better the next day. The flavours settle in.

Is it gluten-free?
Only if you use gluten-free flour and stock. Doable, but check your labels.

Nutrition Facts (Per Serving):

• Calories: 270
• Fat: 22g
• Carbs: 18g
• Protein: 3.4g
• Sodium: 559mg
• Sugar: 6.9g

More Delia Smith Recipe:

• Delia Smith Tomato Sauce
• Delia Smith Bread Sauce
• Delia Smith lemon pudding