Onion Gravy

Ready in 2 hours

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

Top-ranked recipe named "Onion Gravy"

4.7 avg, 3 review(s) 67% would make again

Ingredients

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3 large onions; thinly sliced in rings, including at least 1 or 2 red onions
400 milliliters chicken or beef stock
100 milliliters red wine; bitter or Madeira
75 grams Butter
2 teaspoons French mustard; (optional)
1 teaspoon Worcestershire sauce; (optional)
1 amount Salt and black pepper; as required

Original recipe makes 0.8

pint  

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

Credits

Added on Award Medal
Calories Per Serving: 1222 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Fantastic! A little time conduming, but well worth that the wait.
christopherwallace1 1 year ago
Excellent, I like the 'extra' ingredient suggestions which I would recommend using. Like the encouragement to relax which is important!
benlaws 2 years ago
[I posted this recipe.]
danpa 5 years ago
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