Port and onion gravy
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.
What goes well with the gravy?
I love it spooned over my favourite sausages with roasted potatoes and veg.
It’s just as good with roast meats, mash, or even a simple midweek dinner — this gravy has a way of making any plate feel a bit more special.
Port and onion gravy
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.