Caramelized Onion Red Wine Gravy

Lauren Caris Short

By Lauren Caris Short


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5 from 5 votes

Good gravy can make or break a roast dinner, this caramelized onion and red wine vegan-friendly gravy is a maker!

The best caramelized onion red wine vegan gravy!

Caramelizing onions has got to be one of my favorite ways to eat onions. I mean I use them as a base in nearly all of my recipes already. When you cook them over low heat for a long time, and just let them sit, they will turn a sweet, golden brown and develop a gorgeous caramelized flavor.

After that, we add in some red wine for deep richness and make a slurry with a little flour. What you’re left with is a rich, thick gravy that will rival anything made from pan drippings… I would argue this is the best gravy I’ve ever had ;)

The best caramelized onion red wine vegan gravy!

Serve it up alongside your Christmas dinner this year and I promise everyone will love it!

Print Recipe
5 from 5 votes

Caramelized Onion Red Wine Gravy

Elevate your roast dinner with this Caramelized Onion Red Wine Gravy. A perfect blend of sweet onions, rich red wine, and aromatic thyme, it's a simple yet luxurious addition to any meal.
Prep Time5 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 15 minutes
Course: Component
Cuisine: American
Diet: Vegan, Vegetarian


  • 2 white onions
  • 1 tbsp balsamic vinegar
  • 1 scant cup red wine a little less than a cup
  • 1 scant cup vegetable stock a little less than a cup
  • 1 tbsp all-purpose flour
  • 2 tbsp water
  • salt and pepper
  • 1 sprig thyme


  • Peel the onions and cut them in half. Lay each half with the flat side down and slice so you end up with semi-circle shaped pieces.
  • Heat 1 tbsp olive oil on medium heat in a frying pan and add the onions. Saute for 5 minutes until the onions begin to soften and become translucent.
  • Reduce the heat to low and add the balsamic vinegar. Spread the onions into a flat layer and let cook for one hour, stirring every 15 minutes. Once done, the onions should be a deep golden brown.
  • Turn the heat back up to medium and add the red wine, let it reduce for 2-3 minutes before adding the vegetable stock and thyme. Let everything simmer for 5 to 10 minutes (see note below).
  • Mix the flour with the water to make a paste, then add to the gravy. Stir the gravy constantly until it’s nice and thick and can coat the back of a spoon. Remove the thyme sprig and season with salt and pepper.


Note: A ‘scant’ cup just means it’s a tablespoon or so short of a full cup. The original recipe was developed using metric units and called for 200 ml each of the red wine and vegetable stock (a little less than a cup each). You can also use a full cup of each and let it cook down for a few extra minutes to achieve the right consistency. 

Images by Lauren Caris Short.

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