afelia's kitchen
This Onion Gravy doesn’t require a lot of commentary other than to say it really is the perfect accompaniment to a delicious Steak, Roast dinner or toad in the hole. It is straight forward to make but does take some time, so it’s a good idea to get this ready before you start on your main meal to save waiting around for the gravy to get done.
You will need: for Onion Gravy
2 large onions
1 heaped tbsp of butter
1 tbsp oil
1 tsp cornflour
2 tsp water
1/2 pint vegetable stock
1/2 tsp sage
1/2 tsp of salt
1 tsp Worcester sauce
Method:
Start by peeling and slicing two large onions, remember once the onions are cooked and caramelised they will reduce in quantity, so it’s important to use large onions to make sure you get a decent amount of gravy.
In a good non stick frying pan add 1 heaped tbsp of butter and add 1 tbsp of oil and allow to heat through – the butter is used for flavour but used alone it will burn, so adding oil helps to prevent the butter from burning.
Once the butter has melted add the sliced onions to the pan and allow to cook over medium -medium high a flame, keep stirring the onions to prevent them from burning.
Slowly the onions will lose moisture and brown more, you can turn the heat down and let them caramelise over a lower heat once they start looking brown as in the bottom left and right photo.
Keep stirring and caramelising the onions till they look like the top right left and right photo, the onions should be BROWN in colour, not burnt or BLACK. If you do happen to burn any of the onion, carefully pick those bits out and discard them as they will make your onion gravy bitter otherwise.
Dissolve 1 tsp of cornflour in 2 tsp of cold water and make up approximately 1/2 a pint of vegetable stock (using stock cubes).
Add 1/2 tsp of sage to the caramelised onions, followed by the stock, cornflour mixture and 1/2 tsp of salt (adjust if necessary).
Lastly add 1 tsp of Worcester sauce to bring out more flavour in the gravy, taste and add more if you like.
Allow the gravy to simmer and reduce until slightly thick in consistency.
Use over your favourite meals as required and enjoy your homemade onion gravy!
Bon Appetit!
- 2 large onions
- 1 heaped tbsp of butter
- 1 tbsp oil
- 1 tsp cornflour
- 2 tsp water
- ½ pint vegetable stock
- ½ tsp sage
- ½ tsp of salt
- 1 tsp Worcester sauce
- Start by peeling and slicing two large onions, remember once the onions are cooked and caramelised they will reduce in quantity, so it's important to use large onions to make sure you get a decent amount of gravy.
- In a good non stick frying pan add 1 heaped tbsp of butter and add 1 tbsp of oil and allow to heat through - the butter is used for flavour but used alone it will burn, so adding oil helps to prevent the butter from burning.
- Once the butter has melted add the sliced onions to the pan and allow to cook over medium -medium high a flame, keep stirring the onions to prevent them from burning.
- Slowly the onions will lose moisture and brown more, you can turn the heat down and let them caramelise over a lower heat once they start looking brown as in the bottom left and right photo.
- Keep stirring and caramelising the onions till they look like the top right left and right photo, the onions should be BROWN in colour, not burnt or BLACK. If you do happen to burn any of the onion, carefully pick those bits out and discard them as they will make your onion gravy bitter otherwise.
- Dissolve 1 tsp of cornflour in 2 tsp of cold water and make up approximately ½ a pint of vegetable stock (using stock cubes).
- Add ½ tsp of sage to the caramelised onions, followed by the stock, cornflour mixture and ½ tsp of salt (adjust if necessary).
- Lastly add 1 tsp of Worcester sauce to bring out more flavour in the gravy, taste and add more if you like.
- Allow the gravy to simmer and reduce until slightly thick in consistency.
- Use over your favourite meals as required and enjoy your homemade onion gravy!
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