Onion/garlic free gravy

[Anxietytakesover]

Aibu to feel ready to lose it. Can't find any gravy granules etc that doesn't contain onion or garlic!! Can anyone recommend any please? They all contain onion powder etc

Make your own?

You could make your own from scratch? Might be easier to do than looking for gravy with onion in it.

Melt a tablespoon of butter or oil with a tablespoon of flour and add stock. You can occasionally find stock with no alliums but it is rare.

Learned something today OP. I've never read the list of ingredients in my bisto or oxo!

Are you allergic?

Good luck with your search :)

Kallo doesn't have onion, but does have garlic. You'd have to batch cook it from scratch and freeze to make ahead.

Have a look at fodmarket. Loads of low fodmap foods on there, haven't bought gravy from them but have bought chicken, beef and vegetable stock which is brilliant.

Take a look here fodmap-foods.co.uk/collections/stock-cubes

These are the only ones I can find,

https://www.amazon.co.uk/Bays-Kitchen-Concentrated-Gluten-FODMAP/dp/B08NY13B3J/ref=pdbxgyy1/260-6952445-8799847?pdrddw=B4Z6r&pfrddp=c7ea61ca-7168-47e3-9c8b-d84748f5b23c&pfrddr=YAGVVS3Y0G344N1BQW86&pdrddr=5410c052-3dbd-4732-a7fd-53e72a05fa4b&pdrddwg=emOQa&pdrdd_i=B08NY13B3J&psc=1

www.amazon.co.uk/Massel-Gravy-Supreme-130g-Pack/dp/B0713XQWKS

They have a few varieties.

I often use Marmite as a stock and maybe a little flour as a thickener.

I can't find either ingredient in Bisto.

@sheepisheep

Have a look at fodmarket. Loads of low fodmap foods on there, haven't bought gravy from them but have bought chicken, beef and vegetable stock which is brilliant.

Thank you for this! I'd never heard of Fodmarket but have been low FODMAP (and more) for some years. It's great to see other options as well as gratifying to see some of my regulars already there.

Thank you all will have a look through these and hopefully come up with something. Not allergic but my partner is unable to eat anything containing onion or garlic since having covid so all his meals are bland as it would surprise you how much stuff contains onion or garlic

I make my own with the juices from the meat, so no onion unless I've added it myself. It's not difficult!

This is a few months old so I hope you have found an answer, if you haven't I might be able to help.
I have a very nasty reaction to onion and garlic so I sympathise!
I can not use the (well known) orange canister, chicken gravy granules because it has garlic and onion oil in it, but the 25% less salt red canister for red meat I can use because it does not have any onion or garlic oil nor hidden onion or garlic flavourings.
I only use the well known manufacturers (not allowed to enter the brand name) and not store brand in this product because I have been caught out too many times - I don't trust any brand completely any more - I have such a bad reaction to onion and garlic that I can end up in A & E.
Onion does not seem to be a notifiable allergen (yet), and I think it should be.
When shopping I have to read EVERY label and EVERY contents list - lucky my husband helps otherwise we would be there until lock up!
If out for a longer that expected period of time and I have to buy something out I always have to ask at the counter what is in the item and they have to get out packaging and all sorts and sometimes even that does not have it on, now I am just sick and tired of it and just go home and make something or make something to take - I get rather bored of eating my own food!
The added pain in the backside is I am diabetic as well and that is all timed around when you eat food!

www.britishcornershop.co.uk/bisto-gravy-granules#

This one is what I use and it's been fine.

Just had another thought - if you were going to make a roast chicken and needed to make a gravy from scratch here is what I do - use a metal roasting tray - you will see why later when making gravy -
I scrub the carrots before peeling them and then put the peelings in the bottom of the roasting dish, then I cut the top off a bunch of celery and wash it and throw that in too.
I then salt and pepper the chicken and place that on top of the peelings and celery tops and drizzle oil over the chicken - olive oil or sunflower.
pour water in the bottom of the roasting dish - about enough to cover the vegetables and base of the chicken, Cover with foil.
Place in the middle of the hot oven - already preheated to 180 degree - cook for about 1-1.5 hours
Take out of the oven and take off foil and check to see if it is cooked, and all the juices in the bottom will have chicken fat included. They say all the flavour is in the fat of the meat - so is a heart attack!

I have a meat baster that I suck up the meat juices at the bottom of the tray by raising the tray on a cloth so all the juices run to one end and I tilt into a corner just to get the lasts of it UNDER THE FAT AND OIL - I leave that in the tray to throw away - I need to keep this svelte like figure, well I would like one, so I throw away the bad fats. With the yummy juices I thicken it with either cornflour or if I want to go all old school I carefully take the chicken out onto the carving plate (because it will still release juices and you can add that to the gravy) and cover it with the foil again and add to that clean tea towels to keep the heat in. Then carefully remove the cooked peelings and celery tops - careful because these will be hot. Then using a spoon get rid of most of the fat and oil but keep all the stuck of cooked bits because that is real flavour. Over an element on top of the stove over a low heat add a teaspoon of flour and mix it in with the oil and gradually add all the juices and add a cup of water too. You can add more water if necessary but you want to taste chicken in the gravy, if you thin it down with water too much it is pointless making the gravy. However you don't want gravy so thick you can cut it with a knife and fork either! I check the meat and see if there are any juices in the bottom of the plate and mix into the gravy - I also have a trick of cutting up the meat and putting that in the gravy so it does not dry out so if there is any left for the next day it can go in the fridge covered in the roasting dish or put into a box with a lid for microwaving the next day and the gravy protects it from drying out. That is why you do not want the gravy to thick. Hope this helps

Making gravy from scratch is ridiculously easy. You can even prep the starters for it and freeze them In ice cube sizes if you want to be able to make just a small portion at a time. Basically make gravy up to the point before you add any cream or milk and you are good to freeze.

Best and healthiest option is to make your own gravy from the roasting juices or simmer chicken bones to make your own stock and use that as the base for gravy.

If you don’t want to make your own then you could buy ready made stock - not stock cubes, the liquid stuff in pouches as this is just meat/bone broth and doesn’t have stuff added. It isn’t cheap though.

Then reduce it down and thicken with a little cornflour to make gravy. Add any flavours you do want eg herbs, lemon, dash of wine etc.

Cream or milk in gravy

Onion/garlic is often just covered by "flavourings". I follow FODMAP and can't have any shop gravy

My husband has same issue and we have used Bisto for years. We've just found out they've added Onion oil!
I've written to them to find out if this is temporary.
We are now on hunt for new product. It's how I found this post!

Oh that’s just answered why I often get a bad stomach after Sunday lunch! I’ve never thought to look on gravy granules to see if there is onion or garlic. I make my own gravy , beef or chicken but add a spoon of granules to make it look less insipid. Thinking about it, the chicken one affects me more.

We have same problem and use the Knoor stock pots (not cubes) x

Also Morrisons own gravy is onion free

Why does removing onions and garlic mean that his meals have to be bland?