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{{#seo:
|title=Onion gravy (1), British recipe
|titlemode=replace
|keywords=#onions #oliveoil #butter #gravy #dried #whitewine #thyme #gravybrowning #balsamicvinegar #bitter #boiledorsimmered
|hashtagrev=032020
|description=This is a smashing accompaniment to good sausages and mashed potatoes
}}
This is a smashing [[Accompaniment|accompaniment]] to good [[Sausages|sausages]] and [[Mashed potatoes|mashed potatoes]].
{{recipesummary
|TotalCalories = 379
|PortionCalories = 47
|DatePublished=17th January 2013
|Author=Chef
|Servings = Serves 8 - ''it will [[Freeze|freeze]]''
|Difficulty = 2
|TotalTime = 40 minutes
|PrepTime = 5 minutes
|CookTime = 35 minutes
|Image = [[Image:Onion gravy recipe.jpg|middle|none|alt=Electus]]

}}
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Nice made with leeks too''

4/5

I used one large leek, chopped finely in my Molineux

 [[User:Sue_spins|Susie]] </tr></td>
</table>

{{RecipeIngredients
| 2 large [[Onions|onions]], peeled and finely sliced ([[Red onions|red onions]] are nice in this)
| 1 Clove of [[Garlic|garlic]], peeled and crushed
| 1 tablespoon [[Butter|butter]]
| 1 tablespoon [[Olive oil|olive oil]]
| 250 ml [[Vegetable Stock|vegetable stock]] (Marigold is good here)
| 1 tablespoon [[Plain flour|plain flour]]
| A good splash or either: [[Red wine]], [[White wine|white wine]], [[Bitter|bitter]], [[Lager|lager]], [[Stout|stout]] or [[Guinness]]
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
| [[Louisiana Hot Pepper Sauce|Louisiana hot pepper sauce]] (optional)
}}
===Method===

{{RecipeMethod
| Gently [[Fry|fry]] the [[Onions|onions]] in a mixture of [[Butter|butter]] and [[Olive oil|olive oil]], to which a good grind of [[Black pepper|black pepper]] has been added.
| This should take about 20 minutes, cook over a very gentle heat and don't rush it. Slow [[Frying|frying]] caramelises the [[Onions|onions]] and gives a good colour.
| Once the [[Onions|onions]] have taken lots of colour, sprinkle the [[Flour|flour]] over them and stir well to absorb the flavoured [[Fat|fat]].
| Add a good splash of your chosen [[Wine|wine]] or [[Beer|beer]] and mix well.
| Add the [[Stock|stock]], [[Pepper|pepper]] [[Sauce|sauce]] and any optional flavouring, mix in the stock and [[Simmer|simmer]] for 10 to 15 minutes.
| Season to taste and serve.
}}
===Variations===
Experiment with the following additions, though not in the same [[Gravy|gravy]]:
*A tablespoon of [[Brown sugar|brown sugar]]
* [[Balsamic vinegar]]
*[[Dried]] [[Chillies|chillies]]
*[[Garlic olive oil]]
*Fresh or [[Dried|dried]] [[Herbs|herbs]] ([[Thyme|thyme]] is good)
*[[Soy sauce]]
*[[Szechuan peppercorns]]
*Wholegrain [[Mustard|mustard]]
*[[Worcestershire sauce]]
A tiny splash of [[Gravy browning|gravy browning]] can be added for a darker [[Gravy|gravy]]
==See also==
* Many other [[gravy recipes]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Cooking with beer]]
[[Category:Dips and sauces]]
[[Category:British recipes]]
[[Category:Vegetable recipes]]
[[Category:Vegetarian recipes]]
[[Category:Cooking with wine]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/onions|#onions]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/butter|#butter]] [[Special:Search/gravy|#gravy]] [[Special:Search/dried|#dried]] [[Special:Search/whitewine|#whitewine]] [[Special:Search/thyme|#thyme]] [[Special:Search/gravybrowning|#gravybrowning]] [[Special:Search/balsamicvinegar|#balsamicvinegar]] [[Special:Search/bitter|#bitter]] [[Special:Search/boiledorsimmered|#boiledorsimmered]]
</code>

Onion gravy (1) - Revision history

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