The Best Slimming Eats Gravy you will ever make. The perfect accompaniment to a variety of main meals.
I have been making this gravy for years. 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 easy to make, using simple ingredients and can be varied by what type stock or broth you use to compliment what type of dish you are cooking. For example, use chicken broth/stock for chicken dishes.
Or use beef broth/stock for a rich beef version, like in the picture below. The rest of the pictures are for an amazing chicken version which is just perfect for our usual Sunday dinner.
You can even make a vegetarian/vegan version by using vegetable stock. WOW!!!
Some of my favourite dishes to use it with are in this Sausages and Mash or make up a Chicken Gravy version to go with this delicious Slow Cooked Chicken.
No KFC Style Feast would be complete without 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 also can't have a Sunday Roast Dinner without this gravy to drizzle all over these Yorkshire Puddings, Best Ever Roast Potatoes and Bulgur Wheat Sage and Onion Stuffing Balls or Sausage, Onion, Sage, Quinoa Stuffing are just shouting out to be smothered in this.
But don't save it just for those recipes, Head on over to my FULL RECIPE INDEX where you will find over 500+ delicious Slimming Eats recipes to choose from and all are searchable by meal type, ingredients etc.
This gravy just uses some basic ingredients, nothing hard to find or complicated. just onion, garlic, fresh herbs, stock, balsamic vinegar and a little tomato paste (puree). Traditionally you won't find tomato in a gravy, but this helps thicken it and it's such a small amount it won't taste of tomato, trust me.
You do need a blender of some description to blend it all up once cooked.
I use my Nutri Ninja Blender with Auto IQ. This blender is amazing. The auto IQ technology feature, mean it blends to a set pattern depending on what it is you are making. There is also an optional add-on for a food processor bowl, which is perfect for chopping and grating vegetables. Sauces and soups are literally so smooth, once complete with this amazing kitchen gadget.
Don't worry though, you don't need a fancy high-tech blender like mine above, a good old immersion stick blender like the Koölle Electric Powerful 3-in-1 800 Watt Hand Stick Blender or a similar make will do the job too.
I do recommend simmering for the suggested length of time for those flavours to develop. It might seem like an effort, but it really is worth it and you can always double or triple up the recipe to make a large batch, as it is a perfect recipe for freezing, and then just taking out of the freezer as you need it.
WHAT KITCHEN ITEMS DO I NEED TO MAKE GRAVY?
- Deep Saucepan
- Kitchen Scales
- Measuring Cups
- Measuring Jug
- Measuring Spoons
- Blender or Immersion Stick Blender
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
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Recipe Card
Rich Onion Gravy
This recipe is gluten free, dairy free, vegetarian, Slimming Eats and Weight Watchers friendly
W Smart Points - 0
*Suitable for Freezing
Ingredients
- 1 extra large red onion (or 2 medium), halved and sliced
- 2 cloves of garlic, crushed
- few sprigs of fresh thyme (or other herbs of your choice), if using dried, just add a pinch.
- 720ml (3 cups) of beef broth/stock (or use chicken, lamb, vegetable etc)
- 1 tablespoon of balsamic vinegar
- 1 level tablespoon of tomato paste/purée
- spray oil
- black pepper
Instructions
- 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)
- 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.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 4 Serving Size 1 servingAmount Per Serving Calories 30Total Fat 0.1gSodium 60.3mgCarbohydrates 5.1gFiber 0.7gSugar 1.7gProtein 2.1g
allie1904 says
Ah! I'm glad you published this! Deserves the attention 🙂 I think if possible my OH would drink it by the gallon!
becky says
Made this gravy last night to go with liver&bacon and it was AWESOME!!!! will be making gallons of this in the future.
naomi h says
I love gravy! this is great. But ai live alone, so can i freeze portions of it?
admin says
yep you should be fine to freeze it, as it just like a soup really.
Anonymous says
I thought stock cubes had 1 syn each so may not be 'syn free' but it does sound nice.
Anonymous says
nope stock cubes are all free, it change a couple of years ago.
Anonymous says
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.
Anonymous says
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.
Anonymous says
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.
Anonymous says
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!!
Anonymous says
hope you enjoy it 🙂
Christy Marin says
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!
Siobhan (Slimming Eats) says
yes I always use the low sodium stock cubes or make my own stock. Some of the cubes can be quite salty
matthew davies says
Im gonna give this a go tonight. If it works I can use it to make one of my favourite meals syn free 🙂
Debbie Green says
i have to thank you for this receipe...it is absolutley gorgeous 🙂 xx
May says
Can you do this in slow cooker rather than on hob for 45 mins , seems such a long time to have on hob?
Shevy (Slimming Eats) says
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.
Natalie says
Do you use just one stock cube? X
Shevy (Slimming Eats) says
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 🙂
Natalie says
Oh yeah how obvious it that now you've mentioned it!!?? Thanks
Tracey Marshall says
Brilliant recipe. My Bisto gravy loving 12 year old son gave it his seal of approval after literally drinking it from the jug 😀
Caz says
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
Maureen says
Is this gluten free gravy.
Shevy (Slimming Eats) says
Yes it is So long as the stock/broth you choose is definitely free from gluten
Tracey Brown says
Any alternatives if I have no balsamic vinegar 🙂 x
Shevy (Slimming Eats) says
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 🙂
Laura Quinn says
Very versatile, I've used in cottage pie and with roast dinners
Tess says
Just made this....it's divine!! And I'm a gravy fiend... Thanks so much x
Shevy (Slimming Eats) says
so happy to hear that Tess, thanks for coming back and commenting.
Karin says
Could you do a batch in a slow cooker?
Shevy (Slimming Eats) says
You probably could, but you would need to caramelize the onions first to get that rich flavour.
Sheila says
This is a must try recipe for me, can you tell me please will the gravy freeze? Thank you.
Shevy (Slimming Eats) says
Hi Sheila - this is perfect for freezing - enjoy!!
Lindsey says
Really want to make this tonight but don’t have any red onions.. will white onions be okay?
Shevy (Slimming Eats) says
Hi Lindsey, yes white onions will work fine, it’s just the colour may not appear quite the same.
Nina says
Hi. thanks for fabulous rrecipe. What stock cubes did you use? I live i UK. Only just discovered your blog. Really Good!
Shevy (Slimming Eats) says
Hi I tend to use fat free carton broth, as most stock cubes here have msg which I avoid.
Debra says
Love this gravy. Made it with white onion and was lovely
Moniqu says
Hi Why is your any recipes do not print AT ALL ..everytime ...Please help
Shevy (Slimming Eats) says
sounds like you are trying to print through facebook. You need to open up Slimming Eats in a web browser and not through Facebook as the print function won't work otherwise.
Jacqui O'Brien says
OMG..! This gravy is DELISH..!
I made it with chicken stock cubes to go with pur family Roast Chicken Sunday Dinner.
We LOIVED it.
Even my ultra-fussy 12 year old told me he wants this gravy all the time from now on.
Massive hit. Thanks so much xc
Shevy (Slimming Eats) says
so glad you enjoyed it, my family love this too.
Moira Fox says
We love this gravy, I’m making a batch today to use up some chicken stock I made. Gravy will go in the freezer ready for the next chicken meal that needs it. Everyone prefers it to the jars of instant gravy you can buy.
Theresa says
Found this recipe on Friday and made it to go with roast pork on Sunday. Omitted the garlic and used a white onion and it was delicious, even hubby really enjoyed it. Will definitely be making this again. Thank you
Maria says
I want to try making this in the instant pot (first sautéing/caramelising the onions). Any idea on cooking time and pressure release?
Siobhan (Slimming Eats) says
It wouldn't need long at all, maybe 5 minutes after caramelization and with a quick release. I haven't test this method though.
Carlie says
Hi there, do you know how long this can be stored in the fridge please, Thankyou
Siobhan (Slimming Eats) says
about 3-4 days in the fridge, and it can also be frozen. Enjoy!!
Sara Walker says
I made your synn free gravy last night as extra to have with a cottage pie, it was yummy, thank you!
Thinking along the lines of changing the flavour slightly to go with other things as you suggest, have you ever tried it with bovril or marmite instead of balsamic, would that work?
I guess I just try but thought I'd ask first!
Siobhan (Slimming Eats) says
yes feel free to add in anything you like to change the flavour, just be aware some things may increase the sodium.