Onion gravy is a rich, flavourful accompaniment that can elevate any dish, from the humble sausage to the sophisticated roast dinner. Its depth of taste can be achieved with minimal ingredients and straightforward techniques. Here's how you can make your onion gravy to perfection.
Ingredients
- 3 large onions
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 2 cups beef or vegetable stock
- 1 tablespoon balsamic vinegar (optional)
- Salt and pepper to taste
- Fresh or dried thyme (optional)
Step 1: Prepare the Onions
Start with the star of the show—the onions.
- Peel and slice 3 large onions evenly to ensure they cook uniformly.
- A mix of white and yellow onions offers the best caramelization due to their natural sugars.
🌟 Note: Don’t rush this process; slow cooking is key for the rich flavor of caramelized onions.
Step 2: Caramelize the Onions
Caramelization brings out the natural sweetness of the onions, giving your gravy that deep, complex flavour.
- In a pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-low heat.
- Add the sliced onions and cook, stirring occasionally, until they turn a deep brown color. This can take 30 to 40 minutes.
Step 3: Deglaze and Thicken
After your onions are well caramelized, you’re ready to build up the gravy.
- Sprinkle 2 tablespoons of all-purpose flour over the onions, stirring to coat them evenly.
- Cook for a minute or two to cook off the raw flour taste.
- Gradually pour in 2 cups of beef or vegetable stock, stirring continuously to avoid lumps.
Step 4: Enhance the Flavor
This is where you can get creative.
- Add 1 tablespoon of balsamic vinegar for a deeper flavor, if desired.
- Season with salt and pepper to taste. Add fresh or dried thyme for an aromatic touch.
- Simmer the gravy on low heat for about 5 to 10 minutes, allowing the flavors to meld and the gravy to thicken.
Step 5: Adjust and Serve
Your onion gravy is now almost ready to be served.
- If the gravy seems too thick, add a little more stock or water to reach the desired consistency.
- Taste and adjust seasoning as necessary, remembering that this is where you can truly make the gravy your own.
- Serve hot, either as an accompaniment or poured over your dish of choice.
💡 Note: Onion gravy freezes well, so consider making extra for future meals.
In crafting your onion gravy, you've explored the magic of simple ingredients coming together to create something extraordinary. The process of caramelization not only deepens the flavor but also transforms the humble onion into a gourmet delight. As you serve this rich, velvety gravy, remember that every sip holds the essence of patience and care put into each step, making it a comforting and luxurious addition to any plate.
Can I make onion gravy without flour?
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Yes, you can use cornstarch or another thickening agent like arrowroot powder if you prefer a gluten-free option. Whisk the thickener into some cold stock before adding to the gravy for best results.
How long does onion gravy last in the fridge?
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Onion gravy can be stored in the refrigerator for up to 5 days in an airtight container.
Can I use onion gravy for other dishes?
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Absolutely! Beyond roast dinners, onion gravy pairs wonderfully with mashed potatoes, pies, bangers (sausages), or even as a base for a shepherd’s pie or lasagna.
What can I do if my gravy is too thin?
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To thicken your gravy, you can make a quick slurry with some cold water and flour or cornstarch and stir it in. Simmer until it reaches your desired consistency.
Can I make onion gravy vegetarian?
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Yes, simply use vegetable stock instead of beef stock, and ensure all other ingredients are vegetarian-friendly.
