Some dinners are just not complete without a delicious Syn Free Gravy like this to pour over your plate.
I have been making this gravy for years. I never use gravy granules which tends to have MSG and many other unnecessary ingredients add, not to mention it isn’t syn free and doesn’t taste half as good.
I first shared this recipe back in 2009 and it has been loved by many ever since. If you don’t admit to eating some of this with a spoon before it hits your plate, then you are telling fibs.
It is really simple to make, using simple ingredients and can be varied by what type stock or broth you use to compliment what you are adding it too. For example use chicken broth/stock for chicken dishes or beef stock/broth for beef dishes.
For example serve it with some low syn sausages in this Sausages and Mash or make up a Chicken Syn Free Gravy version to go with this delicious Slow Cooked Chicken.
No KFC Style Feast would be complete without syn free gravy and this Bulgur Wheat Sausage and Sage Stuffed Chicken is delicious drizzled with a chicken version of it.
Hey if you are making a Shepherds Pie or Cottage Pie you could even use some for the base gravy to make it lovely and rich instead of just plain old stock.
You just can’t have a Sunday Roast Dinner without this syn free gravy. My 1 Syn Yorkshire Puddings, Best Ever Syn Free Roast Potatoes and Bulgur Wheat Sage and Onion Stuffing Balls are just shouting out to be smothered in this.
Want to freeze a batch? This perfect for freezing. I recommend doubling up or even tripling the ingredients to make a large amount and then tubbing up some portions, great for grabbing when you need some.
Extra Easy - syn free per serving
Green - syn free per serving
Original/SP - syn free per serving
WW Smart Points - 0
- 1 large red onion, halved and sliced
- 2 cloves of garlic, crushed
- few sprigs of fresh thyme (or other herbs of your choice)
- 720ml (3 cups) of beef broth/stock (or use chicken, lamb, vegetable etc)
- 1-2 tablespoons of balsamic vinegar
- 1 tablespoon of tomato paste/purée
- spray oil
- black pepper
- Spray a large saucepan over a medium high heat with some spray oil.
- Add the onion and garlic and cook until caramelised, you will need to keep adding a little of the stock to prevent the onions from sticking to the pan.
- Add the fresh herbs, remaining stock,tomato paste and a balsamic vinegar, bring to the boil and reduce heat.
- Allow to simmer covered for approx 30-40 mins (this really brings out all the flavours and will reduce the stock down, but you can cook it for a shorter time period if you need to.)
- When it has cooked for the required time, add the mixture to a blender and blend until smooth. Return it back to the pan and mix, continue to simmer for about 5 mins, until desired thickness,
- This gravy is great with any meat or sausages or can even be used for the sauce for a shepherds pie or similar.
Double or triple up the ingredients to make a larger batch
Variation: use beef, chicken, lamb or vegetable stock/broth to make the gravy to compliment whatever dish you are making
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Nutritional information is an estimate and is to be used for informational purposes only
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Ah! I’m glad you published this! Deserves the attention 🙂 I think if possible my OH would drink it by the gallon!
Made this gravy last night to go with liver&bacon and it was AWESOME!!!! will be making gallons of this in the future.
I love gravy! this is great. But ai live alone, so can i freeze portions of it?
yep you should be fine to freeze it, as it just like a soup really.
I thought stock cubes had 1 syn each so may not be ‘syn free’ but it does sound nice.
nope stock cubes are all free, it change a couple of years ago.
If you slice the onions rather than chop, then cook in exactly the same way, it’s a perfect French onion soup. I added two triangles of toasted wholemeal bread topped with Dairylea lite cream cheese. No one guessed it was a slimming recipe. Thanks so much for the recipes.
If you slice the onions rather than chop and cook exactly as above. Then serve with two triangles of wholemeal toast, spread with Dairylea extra lite, floating on the top it’s an excellent French onion soup. If on a green diet then use the real cheese.
Thankyou soooo much for this post, I am missing gravy so much on Slimming World!!! I will be making this by the cauldron load now!!
hope you enjoy it 🙂
yep I have done this before, it was kind of where I got the idea for a syn free gravy from, as I had made French Onion Soup and thought, hmmm this would be delicious with sausages.
It was really tasty, only thing is as I never use salt i find alot of things to be too salty. I will be trying it with a no salt stock cube. Finally gravy again! Thank you!
yes I always use the low sodium stock cubes or make my own stock. Some of the cubes can be quite salty
Im gonna give this a go tonight. If it works I can use it to make one of my favourite meals syn free 🙂
i have to thank you for this receipe…it is absolutley gorgeous 🙂 xx
Can you do this in slow cooker rather than on hob for 45 mins , seems such a long time to have on hob?
It really needs the 45 mins to develop that lovely rich flavour, you can reduce the cooking time if you prefer, but the result of the gravy won’t be quite as rich. I personally haven’t tried it in a slow cooker.
Do you use just one stock cube? X
Hi it will depend on the variety, if you look at the instructions of the one you use, it should give how many mls it makes when mixed with water. Hope that helps 🙂
Oh yeah how obvious it that now you’ve mentioned it!!?? Thanks
Delicious ! My hubby loved it . I think I put in a touch too much balsamic vinegar, but it was very tasty . I will definitely make this again. Thanks Siobhan x
Is this gluten free gravy.
Yes it is So long as the stock/broth you choose is definitely free from gluten
Any alternatives if I have no balsamic vinegar 🙂 x
Hi Tracey the balsamic vinegar helps to give the colour and caramelize the onions – so you can omit if you don’t have any, the colour may be slightly different though. Hope that helps 🙂