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Anna’s famous onion gravy recipe

vegetarian onion gravy

Vegetarian onion gravy

I’ve been working at Anna’s house for the past five weeks. The spot is so secluded that I could not find it on my first foray and had to return home. At the second attempt, Jalopy and I were resting at the side of the road, scratching our heads and on the point of giving up when, miraculously, Anna drove past.

We followed her lead and learned the route to her house. Down a quiet track, in the middle of fields. I would never have found it by myself and might have missed out on this onion gravy gem.

Anna cooks delicious meals for her children every evening without a hint of resentful huffing and puffing. She chops, sears and simmers. Then takes Max, their lurcher, out for a power walk. Within minutes after her return, they are sitting down to a feast.

Needless to say, I have tasted every dish that she has made. Anna shares her secrets.

Last night she offered me a spoonful of mashed potato with gravy. My figure has rollicked out of control recently so I tasted only a teeny touch of onion gravy. It was was beefy and piquant. I was amazed to discover that it was entirely vegetarian.

We were having sausages this evening so I made Anna’s onion gravy as an accompaniment. Danny loves onion gravy and I knew that this would blow his socks off. Thanks Anna, he was delighted.

Don’t make the same mistake as we did. This gravy is designed to be served with plain sausages and we used spicy ones which gangled the taste buds.

Our cottage is divided down the middle when it comes to Marmite. I love it, Danny runs screaming from the room at the sight of a pot. The Marmite flavour combines well with the other ingredients and is not discernible.

Vegetarian onion gravy recipe
Recipe Type: Gravy Sauces
Author: Fiona Nevile
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4
  • 1 large onion (sliced into rings). Anna says that red onions are best.
  • 1 clove of garlic (Finely chopped)
  • 2 tablespoons of olive oil
  • 1 small knob of butter
  • 1 level tablespoon of plain flour
  • 350 ml of stock (boiling water poured over 1 tsp of Marigold)
  • 1 level teaspoon Marmite
  • 2 teaspoons soy sauce
  • 1 teaspoon of balsamic vinegar (I think that she shouted this variation through the door as I shot out to join Jalopy in the snow).
  • 1 pinch of decent mixed herbs (my addition)
  • Ground black pepper to taste
  1. Heat the olive oil and butter in a frying pan over a low heat and add the onion slices.
  2. After five minutes add the garlic.
  3. Sautee until the onions are soft and transparent.
  4. Add the flour and stir in well. Let the flour get a bit nutty.
  5. Add the stock gradually, stirring constantly. Then add the Marmite, soy sauce, balsamic vinegar, mixed herbs and black pepper.
  6. Bring the mixture to the boil and simmer very gently for 20 – 30 minutes.
  7. Stir every 5 minutes until the gravy thickens and the flavours blend.

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  1. michelle barrett

    Made this gravy last night and was really impressed. Even my fussy son wolfed it down with his veggie sausage and mash. Will be making a bigger batch next time though. Thank you for sharing this great recipe.

  2. hi, just polished off some veggie saussies and mash with a great helping of this onion gravy. very very good! thanks for sharing 🙂 i’ll definitely be making it again.

  3. Brilliant! The mere fact that my carnivorous hubby asks me constantly to make that ‘bloody great onion gravy’ says it all. I do realise that I am repeating what has been said numerous times, but simply had to say it.

  4. The most tasty gravy I have ever tried in 20 years of being vegetarian. Thank you so much.
    My carnivore partner devoured it and told me this recipe is a definite keeper.

    I added 1/2 level tsp of smoked paprika but like the idea of adding mustard. Will try that the next time.

  5. This is a tremendously successful recipe. Some day I will try it with veg Marigold broth but for now Rapunzel works just fine. Brava!

  6. how many people does this roughly serve?
    i am planning to do a toad in the hole whith mash and hopefully this gravy tmorrow!

  7. HI,
    After reading all the great comments to this gravy it’s a ‘MUST’ to try!
    Thankyou so much for the recipie.
    Odelle X.

  8. Ooh, I shall give this a try tomorrow with the faggots I just got from the butcher. One question – and this may sound dumb but I’m a bit of a novice cook – how many servings is this? 4?

    • Fiona Nevile

      Hi David

      It could stretch to 4 but just the 2 of us lick the pan clean 🙂

  9. Wow! That gravy was lovely! My husband was very impressed that i have managed to make something so delicious! I am so glad I found your site and have bookmarked it for further recipe ideas. Thanks again for sharing it

  10. Wow, this was gorgeous gravy! I didn’t have any vegetable stock, so i used some chicken stock from the freezer, delicious!

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