A thick onion gravy for your sausages and mash, faggots, shepherds pie in fact endless uses.
Long slow cooking is the key to this dish, an hour, even two. Slow cooking gives you the colour and taste you want."Excellent, I like the 'extra' ingredient suggestions which I would recommend using. Like the encouragement to relax which is important!" - benlaws
Yield: 0.8 Ready in 2 hours
favorite of 128 people 41 people want to try
Onion Gravy Preparation
Melt the butter in a heavy pan and cook the onion on the hob for 20 minutes, stirring frequently until soft
Turn the heat down low, do not cover the pan and cook until the onions are brown, this should take around 1 hour or more, dont rush it, leave them cooking and read the paper! The long, slow cooking gives the depth of taste and colour to the gravy
Add the stock and, if using, the booze, Worcestershire sauce and mustard
Bring the gravy to the simmer for a further 30 to 40 minutes, stirring frequently, check the seasoning and serve
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