Onion gravy (1)

This is a smashing accompaniment to good sausages and mashed potatoes.

Onion gravy (1)

Servings:	Serves 8 - it will freeze
Calories per serving:	47
Ready in:	40 minutes
Prep. time:	5 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	Chef
First published:	17th January 2013

Best recipe review Nice made with leeks too 4/5 I used one large leek, chopped finely in my Molineux Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 large onions, peeled and finely sliced (red onions are nice in this)
• 1 Clove of garlic, peeled and crushed
• 1 tablespoon butter
• 1 tablespoon olive oil
• 250 ml vegetable stock (Marigold is good here)
• 1 tablespoon plain flour
• A good splash or either: Red wine, white wine, bitter, lager, stout or Guinness
• sea salt and freshly ground black pepper
• Louisiana hot pepper sauce (optional)

Method

1. Gently fry the onions in a mixture of butter and olive oil, to which a good grind of black pepper has been added.
2. This should take about 20 minutes, cook over a very gentle heat and don't rush it. Slow frying caramelises the onions and gives a good colour.
3. Once the onions have taken lots of colour, sprinkle the flour over them and stir well to absorb the flavoured fat.
4. Add a good splash of your chosen wine or beer and mix well.
5. Add the stock, pepper sauce and any optional flavouring, mix in the stock and simmer for 10 to 15 minutes.
6. Season to taste and serve.

Variations

Experiment with the following additions, though not in the same gravy:

• A tablespoon of brown sugar
• Balsamic vinegar
• Dried chillies
• Garlic olive oil
• Fresh or dried herbs (thyme is good)
• Soy sauce
• Szechuan peppercorns
• Wholegrain mustard
• Worcestershire sauce

A tiny splash of gravy browning can be added for a darker gravy

See also

• Many other gravy recipes

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