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6 Min
23/12/2025
As Indians, especially the meat eaters, onions are in quite literally everything, so most understand the importance of this pungent vegetable. From the essential tadka that gets every curry going to the caramelised base of a biryani, onions are literally just there. So, how about making it the base for Christmas? By transforming into a rich caramelised paste, it becomes the secret weapon for spectacular Christmas gravies.
Imagine a Christmas dinner where the aroma of cinnamon and pine fills the kitchen, the dough rests, and you have a beautiful roast, ready to serve. All you need to tie up the meal is gravy. And you’re left wondering how you'll make gravy without any drippings because you cooked it on a rack. Or maybe you're hosting vegetarians this year and traditional meat-based gravy is off the table entirely. Here's where a jar of caramelised onion paste becomes the superhero – deeply savoury, wickedly rich, and requiring nothing more than a whisk and some stock to transform into liquid gold.
The key to a really good onion gravy is to cook the onions nice and slow over a low heat, until they are soft, caramelised and sticky. This process takes at least 15 minutes (though 30-45 minutes yields even better results) to develop those deep, sweet, and umami-rich flavours that make the gravy extraordinary.
The gravy is made with the caramelised onion paste, combined with stock (chicken, vegetable, or even lamb), then thickened. You cook down lots of onions until they turn a deep amber – this is the foundation for the sauce. To make it even richer, consider adding Worcestershire sauce, Dijon mustard, or finishing with a bit of cold butter for a glossy appearance.
Now that you've mastered the basics, here are some classic Christmas dishes that benefit from the use of the caramelised onion gravy:
Caramelised onion paste is an excellent solution for making roast turkey gravy when pan drippings are limited or unavailable. Once the turkey is roasted on a rack, the paste can be heated and whisked with chicken or vegetable stock to create a rich, savoury gravy in minutes. The paste’s subtle sweetness and umami mimic the complexity of long-cooked drippings. Turkey remains the most traditional choice for festive dinners, so this one’s a must-try.
A spiral-cut ham with its caramelised, sticky-sweet glaze creates a nice mishmash of flavours when paired with caramelised onion gravy. The gravy's subtle acidity (especially when made with a splash of balsamic vinegar) cuts through the ham's richness and sweetness, creating a balanced flavour profile. Drizzle it over ham slices and pack it into sandwiches for an absolutely divine leftover meal like the ‘Moistmaker’ in F.R.I.E.N.D.S.
Pork loin is a lean cut that tends to have less moisture than most other cuts, so the watery caramelised onion paste makes the ideal gravy base. After roasting the pork, warm the paste and whisk it with pork or vegetable stock to create a smooth, savoury gravy. Whether served alongside sweet applesauce or roasted vegetables, the caramelised onion gravy makes it more moist and adds layered flavours.
A sophisticated dish, this lamb’s natural richness benefits from the onion paste without overpowering it. The paste can be loosened with lamb or vegetable stock and reduced into a glossy gravy, perfect for drizzling over sliced chops. Its deep flavour complements fresh herbs like rosemary and thyme, while a finishing touch with butter makes it richer and refined.
Slow-roasted lamb shoulder yields incredibly tender and juicy meat. Onion and root vegetables often roast alongside the lamb, infusing the pan juices with deep flavours that form the base for a pan gravy. Drop the caramelised onion paste into these juices along with lamb or chicken stock, whisked into a silky sauce. This method ensures every forkful of lamb is moist and flavourful, with the gravy enhancing every bite.
This one is immensely popular for Christmas celebrations, especially in Denmark, where three out of four families serve it on Christmas Eve. Roast duck is known for its rich, fatty meat and crisp skin, and many classic recipes pair it with a deeply flavoured gravy made from the bird’s own juices. A caramelised onion paste-based sauce can be combined with stock, pan drippings, and red wine or spices to create a luxurious gravy.
Sometimes the most memorable Christmas dinners are the simplest. Roast chicken cooked with root vegetables such as carrots, potatoes, and onions creates abundant pan juices that make excellent gravy. You can whisk the caramelised onion paste into these juices with warm stock to build a glossy, flavourful sauce.
For plant-based Christmas feasts, a nut roast packed with chestnuts, walnuts, mushrooms, and herbs becomes festive when generously dressed with caramelised onion gravy. The gravy provides the moisture and umami depth that vegetarian centrepieces sometimes lack, making it equally satisfying for both vegetarians and meat-eaters at your table. This ensures everyone can enjoy the same rich, comforting flavours.
A large cut of meat is always a classic at the Christmas table, and leg of lamb is relatively easy, while allowing for tableside carving that adds ceremony to the meal. Whether rubbed with garlic and rosemary or glazed with honey and herbs, the lamb's tender, juicy meat is elevated by caramelised onion gravy. The gravy's depth complements the lamb while keeping every slice moist and flavourful.
You could spend hours perfecting traditional gravy, sweating over deglazing and straining and hoping you scraped enough fond from the roasting pan. Or you could grab a jar of caramelised onion paste, take out twenty minutes, and produce something that tastes like you've been slow-cooking since dawn. So, get set go, your shortcut to feasting awaits this Christmas!