what is the best way to make onion gravy?? .. i am making sausage mash and gravy. x?

Answer 1

Boil the Onoins at 3 medium size per Pint of water. Slice them and bring to boil then simmer after 30 mins, take a few out . Then blitz and sieve the rest. Adjust thickness and taste with Bisto and Cornflour

Answer 2

The best way I've found is to cook the onion with the sausages. I usually put a large layer of onions in the bottom of my roasting tin and then lay my sausages on top. Drizzle a very small amount of oil over and then cook in the oven on a low-med heat so the sausages and onions don't cook too quickly.

In the meantime boil your potatoes, (if salt is used here - do not over do it unless you want a salty gravy!). When the potatoes are cooked - drain the water from them into a jug and stand aside.

Make a "gravy stock base" with gravy POWDER (not granuales) and some corn flour and add a bit of COLD water to make a thin paste.

When the sausages are done remove them from the roasting tin but leave the onions in the roasting tin. Add the water from the potatoes and bring to the boil over the hob, then stir in the "gravy base" this will begin to thicken up and depending on the thickness of the gravy required you can add some more water if necessary.

For added flavour to the gravy try adding some Lea&Perrins Worcester sauce or some ground black pepper.

Answer 3

I usually fry off my onions in a deep frying pan that I used to cook the sausages in, in little butter as butter stops the onions from burning. Then I just add a jug of instant bisto beef gravy. Let it simmer for a while and the gravy will soak up all that onion flavour, then serve. If you was looking for a recipe to make gravy from scratch then I am sorry, but I don't know how to...

Answer 4

Fry chopped onion in butter and add some crushed garlic.

Once the onion has browned take it off the heat.

Get some water boiling and add the sausage juice into this water. Add some salt and pepper and a few spoons of gravy granules.

Mix the granules and then pour into a pan and add the fried onion.

Heat up on a medium heat and pour over your bangers and mash. Yum.

Answer 5

traditional onion gravy.... boil an onion so it doesn't burn. Get a tablespoon of Bisto gravy powder and mix a little water to make a paste(depends how thick u want it) add 2 oxo cubes and stir or shake well. Add this paste to 1/2 pint of water then bring to boil with onion added into it. Lovely !! If you want fry a bit of onion to go over the sausage too.

Answer 6

Fry the sausage and drain and save the grease
2 tablespoons of grease back into same pan you fried the sausage and on medium high heat.
chop a medium onion and cook till translucent (opaque) (partly clear)
add more sausage grease if necessary to ensure you still have 2 tablespoons
add 2 tablespoons of flour and wisk with the grease and cook 3 to 5 mins
add 1 cup chicken stock while wisking to prevent lumps - - -
and up to 1 cup milk while wisking also (do not pour all the milk in at once as gravy is easy to thin but hard to thicken when this close to done).
Gravey will be done as soon as it starts to boil (bubble)

Answer 7

Ingredients - Serves 4

1 Large Onion
1oz (25g) Margarine
1 Heaped Tablespoon Flour
10 fl oz (300ml) Water or Vegetable Stock
1 Bay Leaf
Pinch Dried Sage
Salt and Pepper
Dash of Shoyu

Method

Peel and chop the onion.
Melt the margarine in a heavy pan and sauté the onion with the sage and bay leaf for 5 minutes.
Stir in the flour and cook for another 10 minutes until the onion is very soft and the flour has browned. Keep your eye on it and stir when necessary. Do not let the flour burn.
Now gradually add the water, stirring to prevent lumps, and bring to the boil.
Add the shoyu and seasoning and cook for another 10 minutes.
Remove the bay leaf and serve as it is or blend into a smooth sauce.

Answer 8

, A bachelors way of making onion gravy, get the Gravy powder out of the Bisto ready mix, slice your onions up, pan fry low heat in marge , put the gravy into a bowl when onions soft add to the gravy works a treat do not knock it until you have tried it , you will not get lumpy gravy, and it will be ready in half the time.

Answer 9

285ml (½ pint) Vegetable Stock
1 Large Onion
1 tbsp Oil
1 tbsp Heaped Flour
1 Bay Leaf
Pinch Dried Sage
Soy Sauce
Salt and Pepper, to taste

Peel and chop the onion.
Heat the oil in a heavy based saucepan and add the onion, sauté gently until golden brown.
Add the flour and herbs, cook for 3-4 minutes, ensuring that the flour does not burn.
Gradually add the stock , stirring constantly to prevent lumps.
Bring to the boil and simmer for 10 minutes.
Add the soy sauce and season to taste.
Remove the bay leaf, serve as is or blend into a smooth sauce.

Answer 10

Fry onions until nicely caramelised, then add them a sauce pan, break up a stock cube and add some hot water, take some cornflour, about 2 or 3 teaspoons, mix cornflour and a little water into a paste, then add to the pan stirring gently, there you go easy way to make onion gravy, enjoy.