Caramelised Onion and Cranberry Gravy

Jump to Recipe

This caramelised onion and cranberry gravy is the ultimate sauce to serve with roast turkey. It’s rich, fruity and incredibly easy to make. Perfect for Christmas and Thanksgiving.

caramelised onion gravy with cranberries

If you’re looking for a delicious homemade gravy to serve with your roast turkey at Thanksgiving or Christmas then you’re in the right place! This quick festive gravy is made with homemade caramelised onions and a generous spoonful of sweet cranberry sauce. This gravy uses ready made stock so it comes together super quickly once your onions are caramelised.

The process for this easy gravy looks like this; gently cook sliced onions in butter until caramelised then add in chicken stock thicken with gravy granules and finish with cranberry sauce. That’s pretty much it. Super easy right!?

There are some other little additions and flavourings in there that really bring this gravy to life (we’re talking fresh thyme & soy sauce) but this sauce couldn’t be easier to make! It goes fantastically well with roasted poultry and can even be made several days in advance then reheated just before serving.

For more sides & sauces, take a look at ever growing collection of side dish recipes! Or for something to serve your cranberry gravy with, check out our dinner recipes & Christmas main courses.

In This Post

Ingredients For Caramelised Onion Cranberry Gravy

Onions – I’ve used brown onions for this gravy but shallots, red or white onions will work as well.
Balsamic Vinegar – A small amount of vinegar adds acidity to our caramelised onions, which cuts through their sweetness.
Fresh Thyme – Chopped thyme leaves add another layer of flavour. Thyme also works really well with chicken & turkey.
Chicken Stock – This gravy works best with poultry so we’re using chicken stock. You could use homemade stock or a stock pot/cube dissolved in boiling water. The gravy will taste great either way.
Gravy Granules – Used to thicken our gravy. You can use chicken or beef gravy granules.
Cranberry Sauce – Shop brought cranberry sauce works great for this gravy or you could make your own. There’s a homemade cranberry sauce recipe on the blog!
Soy Sauce – Adding a small amount of soy sauce into our gravy seasons it nicely. I used Kikkoman soy sauce. Dark soy sauce is best.
Gravy Browning – Adding this is optional but gives our gravy a richer, deeper colour. You’ll only need a couple of drops.

How To Make Caramelised Onion & Cranberry Gravy

The secret to making caramelised onion gravy is to cook your onions until the natural sugar caramelise naturally. This process can’t be rushed, it’s key to cook the onions gently over a low heat until they’re sticky and golden brown. Once that’s done, the gravy comes together in no time at all.

Caramelise Onions
First, thinly slice a couple of brown onions, add them into a saucepan with a splash of vegetable oil and some butter then cook over a low heat until they are soft & caramelised. This will take at least 15 minutes for the quantity used for this gravy.
Add Vinegar & Thyme
Once caramelised, add balsamic vinegar and finely chopped thyme into the onions then stir, to combine.
Pour In Stock
Next, add chicken stock into the pan, then turn the heat up to medium and bring the gravy to a simmer.
Thicken With Gravy Granules
To thicken, stir gravy granules into the gravy then cook out for a minute or two.
Finish With Cranberry Sauce And Soy Sauce
To finish, stir cranberry sauce and a small amount of soy sauce into the gravy, give it a taste to check the seasoning then serve.

caramelised onions with thyme & balsamic vinegar

Festive Caramelised Onion Gravy Tips & Tricks

Cook your onions nice and slowly in butter, so that they caramelise properly. The onions should be golden brown and sticky once they’re cooked. You can’t rush this process!
Add a splash of balsamic vinegar to your gravy, to cut through the sweetness from the caramelised onions and cranberry sauce.
Thicken the gravy with gravy granules, for a thick, luxurious texture & extra flavour.
Season your cranberry gravy with a splash of soy sauce, for a subtle unami flavour.
For the best flavour, use good quality stock and cranberry sauce for this gravy.

What To Serve Cranberry Gravy With

This caramelised onion & cranberry works best with poultry, especially roasted turkey and chicken! It’s particularly good at Thanksgiving and Christmas, when turkey and cranberries tend to be served together. You could also serve your homemade cranberry gravy with a classic British toad in the hole or bangers and mash (sausages with mashed potatoes).

Frequently Asked Questions

What’s the best way to thicken gravy?

When it comes to thickening gravy, you have a few options. You can use gravy granules (like Bisto), flour (either a roux or a beurre manié) or with a cornflour slurry (cornflour mixed with cold water). Each method will give your gravy a slightly different finish so it’s up to you which one to use. I tend to use either gravy granules (for extra flavour) or a cornflour slurry.

Can caramelised onion & cranberry gravy be made in advance?

Yes, caramelised onion & cranberry gravy can be made in advance. To do this, make the gravy per the recipe then chill it in the fridge for up to 3 days. Reheat the gravy on the stove until it is piping hot. You may need to add a splash of water to the gravy, if it is a little thick.

What type of onions are best for caramelising?

To make caramelised onions, you can use brown, white & red onions or shallots. I find that brown & red onions caramelise the best as they have a higher natural sugar content.

How long do caramelised onions take to make?

The key to properly caramelising onions is to cook them over a really gentle heat. This means that sliced onions will take at least 15 minutes to caramelise (for a small amount) & closer to an hour if you’re cooking a bigger quantity. Caramelising onions isn’t something that can be rushed so it’s worth taking your time!

What type of stock is best for cranberry gravy?

Cranberry gravy works best with poultry so it’s best to use chicken stock. You can use either a homemade chicken stock or a stock pot/cube dissolved in boiling water.

How do you cook caramelised onion gravy on an Aga?

To cook caramelised onion gravy on an Aga, use the simmering plate to caramelise the onions and to thicken the gravy. To reheat gravy, you can use either the boiling or simmering plate.

More Festive Recipes To Try

If you have enjoyed this cranberry gravy recipe, it would mean a lot if you could leave a review & rating. And if you’d like to stay up to date with future recipes, follow us on Instagram & TikTok or subscribe to our newsletter!

Print Recipe Pin Recipe

Caramelised Onion & Cranberry Gravy

This caramelised onion and cranberry gravy is the ultimate sauce to serve with roast turkey. It's rich, fruity and incredibly easy to make. Perfect for Christmas and Thanksgiving.

Prep Time10

Cook Time30

Total Time40

Course: Sauces, Side Dish, Sides

Cuisine: American, British, English

Servings: 6 People

Author: Ben Racey

Equipment

Large Saucepan

Ingredients

2 Brown Onions (See Notes)
1 tbsp Vegetable Oil
40 g Butter
1 tsp Finely Chopped Thyme
1 tsp Balsamic Vinegar
1 Litre Chicken Stock
60 g Gravy Granules (See Notes)
75 g Cranberry Sauce
2 tsp Soy Sauce (See Notes)
Gravy Browning (Optional – See Notes)

Instructions

Peel the onions then thinly slice.
Set a large saucepan over a low heat, add in the veg oil & butter then add in the sliced onions & a pinch of salt once the butter has melted.
Cook the onions, stirring regularly until they're soft, golden & caramelised. This will take at least 15 minutes.
Stir in the thyme & balsamic vinegar then cook for another minute.
Add the chicken stock into the onions, turn the heat up to medium then bring the sauce to a gentle simmer.
Next, stir the gravy granules into the stock, cook for another couple of minutes, until thick then stir in the cranberry sauce & soy sauce. If you're using gravy browning, add a few drops in now (just enough to darken the gravy slightly).
Season the gravy with salt & pepper to taste then serve.

Salt Butter Smoke Magazine

Food that’s made for sharing.

The Christmas 2026 issue features 30 festive recipes, Christmas cooking guides, beautiful food photography and features on everything from the perfect cheeseboard to the art of trifle.

Discover the Christmas Issue →

Notes

1. To Cook On An Aga – Use the simmering plate to cook the onions & gravy. Reheat any leftover gravy using the boiling or simmering plate.

2. Onions – I used brown onions for my gravy but red onions or shallots will work as well. If you’re using shallots, I’d recommend using 4 large ones.

3. Gravy Granules – Either chicken or beef gravy granules will work for this gravy – I used bisto. If you’d prefer a thicker gravy, feel free to add in more gravy granules than specified in the recipe.

4. Stock – You can use either a homemade stock for this gravy or stock pots/cubes dissolved in hot water. As we’re thickening the gravy with gravy granules, I’d recommend making the stock not as strong (if using a stock pot), to avoid making it too salty.

5. Soy Sauce – A small amount of soy sauce seasons the gravy & cuts through the sweetness from the cranberry sauce. I used Kikkoman soy sauce but other dark soy sauce will work.

6. Storage – Any leftover gravy should be stored in the fridge & will keep for 2-3 days. Make sure to get the gravy piping hot when reheating it.

7. Gravy Browning – If you like, you can add a small amount of gravy browning into your gravy to give it a dark, rich colour.

Enjoying This Recipe?

The Prep List is my free weekly newsletter with seasonal recipes, kitchen notes and behind-the-scenes from my kitchen. Add Salt Butter Smoke as a Google Preferred Source to see more of my recipes in Search.

Join The Prep List Add As Preferred Source