Best 4 Red Wine Herb And Onion Gravy Recipes

Red wine herb and onion gravy is a classic sauce that can elevate any dish, from roasted meats to grilled vegetables. With its rich, savory flavor and beautiful deep red color, this elegant sauce is perfect for special occasions or everyday meals. Whether you're looking for a simple recipe or one with more complex flavors, there is a red wine herb and onion gravy recipe out there to suit your taste. In this article, we will explore some of the best recipes for this delicious sauce, so you can find the perfect one to make your next meal a memorable one.

Check out the recipes below so you can choose the best recipe for yourself!

RED WINE, HERB AND ONION GRAVY

Red Wine, Herb and Onion Gravy image

Make and share this Red Wine, Herb and Onion Gravy recipe from Food.com.

Provided by English_Rose

Categories Sauces

Time 1h

Yield 4 cups

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 teaspoons butter
2 red onions, finely sliced
2 garlic cloves, finely chopped
4 teaspoons plain flour
2 1/2 cups chicken stock
1 2/3 cups red wine
2 tablespoons flat leaf parsley, chopped
2 teaspoons sage, chopped
salt and pepper

Steps:

Heat a frying pan over medium-low heat. Add the olive oil and butter.
Once the butter has melted add the onions and garlic. Gently fry for at least 15 minutes, stirring regularly, until the onions are very soft.
Stir in the flour, mixing thoroughly.
Gradually add the stock, stirring constantly.
Pour in the wine, continuing to stir.
Add the herbs and simmer for 15-20 minutes, stirring now and again.
Season with salt and pepper to taste.

Nutrition Facts : Calories 219.5, Fat 7.2, SaturatedFat 2.2, Cholesterol 9.5, Sodium 238.8, Carbohydrate 15.8, Fiber 1.2, Sugar 5.3, Protein 4.9

RED WINE GRAVY

Red Wine Gravy image

Gravy does not take long to prepare, but it makes all the difference to a roast dinner. I make extra to freeze, ready to defrost as and when required (lasts about 3 to 4 months in the freezer). Perfect with a British roast dinner or with veggie sausages, mashed potato and steamed greens, or poured over vegan toad in the hole.

Provided by Food Network

Categories condiment

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
3 medium red onions (12 ounces), peeled, halved, then thinly sliced thinly
1 cup red wine, such as Pinot Noir or what you have to drink at home
1 tablespoon vegan Worcestershire sauce (no anchovies)
1 teaspoon dried thyme
4 cups vegetable stock, plus more as needed
2 tablespoons cornstarch mixed with 2 tablespoons water
Seasoning

Steps:

In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
Now stir in the vegetable stock and the cornstarch mixture.
Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.

BUBBLE & SQUEAK CAKES WITH RED ONION GRAVY

Bubble & Squeak Cakes With Red Onion Gravy image

Make and share this Bubble & Squeak Cakes With Red Onion Gravy recipe from Food.com.

Provided by Sophie Dahl

Categories Vegetable

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

1 carrot, peeled and chopped into medium sized pieces
1 parsnip, peeled and chopped into medium sized pieces
1 potato, chopped into medium sized pieces
1/4 celeriac, chopped into medium sized pieces
2 handfuls chopped savoy cabbage
handful chopped kale
1/4 leek, chopped into rounds
knob butter
salt & freshly ground black pepper
1 tablespoon olive oil
1 tablespoon flour
1 red onion, sliced
175 ml red wine
2 sprigs fresh thyme
1/2 liter vegetable stock
1 teaspoon aged balsamic vinegar
2 large free-range eggs or 2 large organic eggs

Steps:

For the bubble and squeak boil the carrot, parsnip, potato, celeriac, cabbage and kale in a pan of salted boiling water - and cook until they are very soft.
Mash and smash your veg up so they are roughly combined - it's fine to leave chunks in it.
Soften the leeks in a little butter and then mix these into the mashed veg. Season the mixture well with salt and freshly ground pepper.
Divide the mash into 4 patties, like a hamburger. Refrigerate for at least 30 minutes while you make the gravy.
For the gravy, heat a tbsp of olive oil in a frying pan and fry the onion until they are soft and slightly caramelised.
Add flour to the onion and cook for a minute or two. This will thicken the gravy once the liquid has been added.
Add the red wine and a couple of sprigs of thyme and on a high heat to reduce slightly. Bring to the boil and then simmer.
Add the vegetable stock and a tsp of balsamic vinegar and leave the gravy to cook on a low heat.
Remove the bubble and squeak from the fridge. Melt some butter in a frying pan and fry the cakes gently in the butter until browned and crisp on both sides.
While they are frying, check the gravy, and season.
Melt a little more butter in another frying pan and fry your eggs (1 per person) season with salt and pepper.
Serve two bubble and squeak patties per person with the egg on top and the gravy drizzled around the side.

Nutrition Facts : Calories 343.9, Fat 11.8, SaturatedFat 2.6, Cholesterol 186, Sodium 107.1, Carbohydrate 34.3, Fiber 4.4, Sugar 6.2, Protein 10

EASY ONION GRAVY

Easy onion gravy image

Add this simple onion gravy recipe to your repertoire. It's the perfect accompaniment to sausages and roasts with the deep flavours of beef stock, red wine and herbs

Provided by Elena Silcock

Categories Condiment

Time 1h15m

Number Of Ingredients 10

Ingredients

25g butter
1 tbsp olive oil
1 bay leaf
2 sprigs of thyme
4 onions, sliced (red or white, or a mixture)
1 tsp sugar
1 tbsp flour
200ml red wine
2 tsp red wine vinegar
500ml beef stock (or vegetable stock)

Steps:

Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.

Nutrition Facts : Calories 150 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

Tips:

Use a good quality red wine for the gravy. A full-bodied wine with a deep flavor will produce the best results.
Don't be afraid to experiment with different herbs and spices. The recipe is a starting point, so feel free to add or omit ingredients to suit your taste.
If you don't have red wine on hand, you can substitute beef broth or chicken broth. However, the flavor of the gravy will be less complex.
Make sure to cook the onions until they are soft and caramelized. This will add a rich, sweet flavor to the gravy.
If you want a thicker gravy, you can add a cornstarch slurry. To make a cornstarch slurry, whisk together equal parts cornstarch and water until smooth. Then, add the slurry to the gravy and cook until thickened.

Conclusion:

Red wine herb and onion gravy is a delicious and versatile sauce that can be served with a variety of dishes. It is perfect for roasted meats, grilled vegetables, or even mashed potatoes. The gravy is also easy to make and can be tailored to your own taste. So next time you are looking for a flavorful and easy-to-make gravy, give red wine herb and onion gravy a try.