Port and onion gravy

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This delicious port and onion gravy (also known as Cumberland gravy) makes a lovely change from your usual gravy.

There’s something wonderfully indulgent about a homemade port and onion gravy: slow‑cooked onions turn soft, sweet, and golden before simmering with rich port to create a deep, glossy sauce that instantly elevates any meal. Luxurious without being complicated, it brings a beautiful balance of sweetness and savouriness to your plate.

Serving Suggestions for Port & Onion Gravy

  • Roast Beef (Rib, Silverside, Topside) — the classic pairing; the port’s sweetness complements the beef’s depth.
  • Steak (Ribeye or Sirloin) — peppery, charred steak works beautifully with the glossy, sweet‑savory gravy.
  • Roast Pork — especially with crackling; the gravy’s fruitiness lifts the pork’s natural sweetness.
  • Pork Tenderloin or Pork Chops — leaner cuts benefit from the richness of the port.
  • Roast Chicken — simple roast chicken becomes luxurious with a spoonful of port gravy.
  • Duck Breast or Confit Duck — the gravy’s sweetness pairs perfectly with duck’s gamey richness.
  • Venison Steaks or Haunch — port is a natural match for game.
  • Sausages & Mash — a cosy, indulgent twist on the classic onion gravy.
  • Mashed Potatoes — creamy mash is the perfect base for soaking up the sauce.
  • Roast Potatoes — crisp edges + glossy gravy = ideal.
  • Yorkshire Puddings — perfect vessels for holding rich gravy.
  • Braised Red Cabbage — sweet‑sharp cabbage complements the port beautifully.
  • Green Beans or Tenderstem Broccoli — freshness and crunch to balance the richness

Port and onion gravy

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Cook Time 25 minutes
Course Sauce
Cuisine British
Servings 4 people

Ingredients
  

  • 2 tbsp olive oil
  • 2 onions, cut in half and thinly sliced
  • pinch of salt
  • 1 tbsp redcurrant jelly
  • 1 tsp dijon mustard
  • 1 tbsp plain flour
  • 75 ml ruby port
  • 1 tbsp orange juice (equivalent to half an orange)
  • 1 tsp lemon juice (equivalent to half a lemon)
  • 500 ml chicken stock
  • pepper

Instructions
 

  • In a large saucepan add the oil, onions and a pinch of salt and gently cook for around 10mins until the onion are soft, but not brown.
  • Add the redcurrant jelly and mustard and stir until the jelly has melted and combined into the onions.
  • Stir in the flour, once all mixed together, slowly add the the port, stirring continuously until there are no lumps.  Add the orange and lemon juice and the chicken stock, stirring until all combined. 
  • Reduce the heat to low, cover with a lid and gently simmer for around 15mins, stirring occasionally.
  • Taste and season before serving.