Caramelised Onion Gravy

Sorry for the lack of photo fro the finished product in this post, it’s kinda hard to make a chunky brown liquid look good in photo.

I’ve already sold this to you haven’t I? Chunky Brown Liquid.

What if I told you its a sweet but savoury, silky and rich onion gravy, the colour of burnt sienna?

This gravy is suppperrrr delicious. Pour it over your roast dinner or Beef Wellington. or maybe with your favourite sausages with a side of creamy mash. Absolutely delectable.

Ingredients (Onion Gravy) (2)

Lets not waste any time on this one. Read the Recipe. Make the Recipe. Enjoy the Recipe.

Caramelised Onion Gravy

Makes: 500ml Gravy             Calories in Recipe: 185 

Ingredients:

120g Red OR White Onion (1 med. or 1 small+1 extra small in my case)

10g Butter (2tsp)

500ml Beef Stock OR 500ml Hot Water+1 Beef Stock Cube

10g Cornflour (2tsp)

1-2tsp Dark Soy Sauce, dependant on taste

Optional: Pinch/Drizzle of Sweetener of choice

Ingredients (Onion Gravy)

Method:

Thinly slice the onions.

In a small, non-stick pan soften the onions by ‘water-sautéing’. Basically, on a high heat, cook the onions by adding a few tablespoons of water to them. Once that’s evaporated/absorbed and the pan is dry, add a few more tablespoons. Keep doing this until the onions are soft and the pan is dry again.

Sliced
Sliced
Softened
Softened

Now add the butter to the onions in the dry pan and fry them for a few minutes until caramelised. You can also add a pinch of sugar or sweetener of your choice at this point to enhance the sweetness. Turn the pan off and set the onions aside.

Now mix together the cornflour and a little of the stock to make a paste. Add the rest of the stock to that along with the soy sauce and transfer it into a small saucepan along with the onions. Simmer over a medium heat until the stock has thickened an you have a gravy consistency.

You can blend the gravy if you prefer it smooth, or you can leave it silky with with soft pieces of sweet onion.

Either way, delicious.

So what’s your favourite type of gravy? 

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