Onion Gravy for British Bangers and Mash

Loved it!!

Made this gravy tonight and let me tell ya, I am impressed!! I tweaked it just a wee wee little bit. I used de alcholized red wine, i didnt have Worcestershire sauce so skipped that, and used spicy mustard instead of Dijon and added sliced mushrooms with the onions. I decided to use the gravy with a prime rib roast I made and was delish! Has a slight sweetness to it from the wine and can see this going great with bangers and mash. Next time I will use it when making bangers like the recipe was designed for. Double thumbs up!!

Sooooo good. Everyone loved it. Substituted veggie stock for vegetarian needs and added more stock in place of wine. I already have request to make it again.

I didn't have red wine so I used cooking Sherry instead. I also used Vidalia onions. It was absolutely amazing! Definitely with the time it took to make it! Carmelizing the onions is a must for this recipe. I did add a second tablespoon of for to it as it was all simmering because it wasn't thickening enough for my dish. That seemed to do the trick! Great recipe, definitely try it with Sherry!

This is the second time I've made this recipe and it is fabulous! It tastes like French Onion Soup and who doesn't love French Onion Soup? I only used 1/2 tsp of Dijon Mustard-in that amount it serves as a flavor enhancer, but isn't too "mustardy" tasting. I was surprised at how easy carmelizing the onions is--I turned the heat to low and they virtually cooked themselves. The second time I used Williams Sonoma's beef stock concentrate instead of chicken stock like the first time I made it-both versions were equally good. I used bangers from the Whole Foods meat department and if you can find bangers they taste much better than Italian Sausage or some other sausage substitute. They have a more subtle flavor and I believe are seasoned with cardamom and coriander. However, they have breadcrumbs in them, so they are not gluten-free. I just added a photo of the gravy made in my 3.7 qt Mauviel saute pan.

This was really good. I agree with another reviewer you really do need to let the onions caramelize to get the right consistency for this gravy. I will add a little less of the red wine next time.

I’ve had this in my recipe box for quite a while, and I’m so glad that I finally got around to fixing it. It’s not something that you can throw together in a few minutes, but it’s worth the investment of time. By all means, let the onions caramelize. My cable company came right after I started this dish, and I lost my iPad connection for about 20 minutes while he was installing the new modem, so I just let the onions continue to cook. I served this over an AR recipe ground beef patty, as well as some mashed potatoes. The red wine definitely gives it a nice flavor. This is a versatile gravy that I can see being served over so many different foods.