How to make Onion Gravy

[FrillyPancake]

Hi guys needing some help, I have some stock cubes (not sure what kind I would need), got plety red onions to use up and fancied making some onion gravy - where do I start? Where do I finish? lol. How do I thicken etc, would I add some wine? Please let me know your suggestions, is to have with mash and pork sausages....

Thanks!
FP

[mccfluff]

i slice onions and cook gently in butter and oil, then add a bit of flour and beef stock and simmer till nice and thick.

you could add wine in with the stock i guess

[albaqwerty]

sweat the onions down in lard. Crumble in the cube(s) after you've added a tad of flour and water, just a snidgen. If you fancy adding some wine, well why not?
Hope you enjoy and what time would you like the rest of the Ab'ers round?

[shaneystar2]

I cook the sausages with the onions ,take the sausages out when cooked then add some butter and flour to the pan juices and onions ,whisk it around add water ,then a stock cube ,let it all bubble up ,take it of the heat and add cream .

[EcclesCake]

Gently heat a knob of butter and a splash of olive oil in a heavy based pan. Add thinly sliced onions, cook over a gentle heat stirring often until they are soft and caramelised. You want a soft brown unctuous mass.

Add a couple of sprigs of thyme or a shake of dried thyme and if you have it a bay leaf.

Add a tbs of plain flour and stir into the onions until the flour has absorbed the fat. Carefully add a glass of wine, a splash at a time stirring as you go until all the wine has been incorporated and you have a smooth roux.

Begin adding stock, again gently so that it all becomes one.

Once all the stock has been added, leave to simmer for a few minutes to cook off the flour and you can adjust the seasoning and add any tweaks you might feel necessary - a splash of Worcester sauce, a smidge of mustard, a touch of balsamic vinegar, a dab of marmite, etc - I'm often amazed by the things folk add to gravy!

[mccfluff]

socks

[EcclesCake]

If the sieve is in the dishwasher I may well use an old sock.....maybe even a clean one....

[craft1948]

I fry the onions and sausages, mix the stock cubes with a bit of flour and add the water, then put it all back in a clean frying pan and leave to simmer...........sausages make lovely gravy.

[FrillyPancake]

Thank you very much all, you're all welcome round for some!! lol

I wasn't too far off with my original thoughts of sweating down onions, adding flour etc, I just wasn't too sure which type of flour and if I could use some wine. I will give it a try - thanks again for your ideas, much appreciated!

[shivvy]

You should try the gravy on this recipe frilly. Apparently it is Sir Cliffs own onion gravy recipe!!

http://www.itv.com/fo...-leek-pancetta-potato

I have made it a few times but with all the stock cubes and soy it is waaay too salty. To cut back a bit on the salt I use fresh stock or add more water instead of stock - and it is pretty good.

(The potato cakes are nice too btw!)

[mikey4444]

Slice the onions very finely. Sweat these slowly in butter and olive oil until they are light brown. Add some good beef stock. There are plenty of very good quality stock cubes in the shops these days. You can add some brown sugar to the pan during the frying stage but be carefull as the sugar can burn.

Season to taste. I personally use lots of freshly ground black pepper.

My "secret ingredient" is a very large glass of Port. Or maybe two very large glasses ! Don't add it too early. Red wine will work but Port is better !

Here is a use for this onion gravy ::

Roast some potatoes until they are nice and crisp. Don't cut the potatoes too small. Add these carefully to the pan of onion gravy, so that the tops of the potatoes stick above the gravy, so that they look like little potato "islands"

Put this back in a high oven, or better still, under a grill for a few minutes until the tops of the potatoes have gone crisp again.

I can guarantee that these potatoes will be the best you have ever tasted !

[pastafreak]

Oh dear....I just read Sir Cliff's gravy recipe-and my mouth is puckering at the thought of so much salt.... ;-(