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.
Calories: 109kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 306mg | Potassium: 105mg | Fiber: 2g | Sugar: 5g | Vitamin A: 234IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg