Slow Cooker Onion Gravy
Slow Cooker Onion Gravy – Make your own rich, sticky onion gravy in your Crock Pot. Perfect with Bangers & Mash, Toad in the Hole or a tasty nut roast! Naturally vegetarian and gluten free.
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Servings: 10 people
Calories: 109kcal
people
Equipment
- Slow Cooker or CrockPot
Ingredients
- 1 kg about 10 medium onions
- 3 tablespoons vegetable oil
- 3 tablespoons butter
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 125 ml dry white wine
- 500 ml good quality vegetable or beef hot stock (I used Marigold Swiss Bouillon)
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons freshly chopped thyme
- 2 tablespoons cornflour / cornstarch mixed with a little water
- Optional: 1 tablespoon soy sauce
Instructions
- Peel and thinly slice onions.
- Grease the inside of your slow cooker pot and add the onions, oil, butter and salt and pepper.
- Stir and place on the lid.
- Cook on low for at least 6 hours (8 hours if you have the time) to caramelise the onions.
- Once your onions are caramelised, add the wine, hot stock, balsamic vinegar, Dijon mustard and thyme and give it a good stir.
- Turn your slow cooker to high and whisk in the cornflour water mix.
- Replace the lid on your slow cooker but this time prop open the lid with a wooden spoon or spatula.
- Cook on high for 1 to 2 hours.
- Ladle your onion gravy into a jug or gravy boat.
Notes
Makes approx 1 litre - a serving is 100 ml
I've used brown onions but you can easily substitute red onions or shallots. Both will give a sweeter flavour profile to your finished gravy.
Substitute with your favourite stock to make a beef or chicken gravy.
I've used white wine but red wine works well , particularly with red onions.
Add a tablespoon of redcurrant jelly for extra fruity sweetness.
Slow Cooker Onion Gravy will keep in the fridge for up to four days.
Reheat in a pan on the stovetop on a medium heat for about 5 minutes, stirring occasionally.
Slow Cooker Onion Gravy freezes well.
Nutrition information is approximate and meant as a guideline only.
I've used brown onions but you can easily substitute red onions or shallots. Both will give a sweeter flavour profile to your finished gravy.
Substitute with your favourite stock to make a beef or chicken gravy.
I've used white wine but red wine works well , particularly with red onions.
Add a tablespoon of redcurrant jelly for extra fruity sweetness.
Slow Cooker Onion Gravy will keep in the fridge for up to four days.
Reheat in a pan on the stovetop on a medium heat for about 5 minutes, stirring occasionally.
Slow Cooker Onion Gravy freezes well.
Nutrition information is approximate and meant as a guideline only.
Nutrition Facts
Slow Cooker Onion Gravy
Amount per Serving
Calories
109
Calories from Fat 72
% Daily Value*
Fat
8
g
12
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
9
mg
3
%
Sodium
306
mg
13
%
Potassium
105
mg
3
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
1
g
2
%
Vitamin A
234
IU
5
%
Vitamin C
8
mg
10
%
Calcium
29
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.