Caramelized Onion Red Wine Gravy

Lauren Caris Short

By Lauren Caris Short


5 from 1 vote

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

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 1 vote

Caramelized Onion Red Wine Gravy

Prep Time5 minutes
Cook Time1 hour
Total Time2 hours 5 minutes


  • 2 White Onions
  • 1 tbsp Balsamic Vinegar
  • 200 ml Red Wine
  • 200 ml Vegetable Stock
  • 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 have semi circle shaped pieces.
  • Head 1 tbsp olive Oil on a medium heat in a frying pan and add the onions. Saute for 5 minutes until the onions begin to soften and become translucent.
  • Then 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 reduct for 2-3 minutes before adding the vegetable stock and thyme. Let everything simmer for 5 minutes.
  • 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.

Images by Lauren Caris Short.

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.