Can anyone tell me a good recipe for onion gravy ?

Question

I was going to cook sausage, mash and onion gravy tonight !

Answer 1

3 - 4 large onions, thinly sliced in rings, ideally including at least 1 or 2 red or sweet onions
400 ml chicken or beef stock
100 ml of booze - red wine, bitter or Madeira
75 g butter
2 teaspoons French mustard (optional)
1 teaspoon Worcestershire sauce (optional)
Salt and black pepper

Method

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, stir frequently, check the season

Answer 2

Make sure you start it quite a while before you want to eat it. Just chop up the onions and, put your oil, flour and oxo cubes in a pan. Mix well. Slowly add boiling water to make a paste and then add slowly til you have a pan full of gravy at the consistency you want it. Add the onions and bring to the boil. Turn down the heat and simmer lightly for at least an hour, because you're effectively boiling the onions and you don't want them to turn out raw. also most people think you just have to boil gravy then that's it, but it needs to be cooked properly. If you want a stronger taste mix a little marmite in boiling water then add to the gravy.

Answer 3

native styles:

get about a cup of milk, and a half stick of butter, and mix em together, in a nice pot, untill the butter melts. slowly add about a 1/4 cup of flour, to the mixture, and let it get gravy like. hehe. on the side have a chopped onion and fry it in a lil bt of butter, making sure to move it around. take the cooked onion and put it in the pot and drip the butter into the pot they cooked in as well as it would absorb the onion flavor and mix into the gravy.

add salt/pepper, seasonings to taste. Add more milk to thin it out or more flour to thicken it up as needed. Experiment with the amounts used, and take note for next time larger portions as this gravy goes, and goes FAST.

Answer 4

Cashew Gravy: do not know how many folks you are feeding so will give proportions, but you can adjust to your group size. No flour nessary! raw cashews - 2 cups veggie broth - 2 cups onion - medium - diced pat of butter - for flavor only water cornstarch salt & pepper to taste thyme, basil, rosemary - optional - finely cut method: soak cashews in very warm water -2 - 4 hours drain water off, put cashews & broth & onion & herbs into blender spin till smooth - add water & or small amounts of cornstarch to make proper consitency. pour mixture into medium size sauce pan - med. low heat - be careful - stir alot, it has a tendancy to stick on bottom. add butter, heat for at least 45 min to 1 hour. DO NOT BOIL! if you want the gravy to look dark like regular gravy you can put a little soya sauce - it adds a nice flavor also. this has always been a hit when i have made it. last time i made it - i took to church function and it disappeared so fast i did not get any! the meat gravy was gluey & alot was left over hahaha! hope this helps good luck! :)

Answer 5

Creamy Onion Gravy

2 tablespoons vegetable oil
1 medium onion, finely chopped
2 tablespoons all-purpose flour
3/4 cup buttermilk
1/3 cup water
salt and pepper to taste

Heat vegetable oil in a medium saucepan over medium heat, and stir in the onion. Cook onion until tender, then set aside. Stir flour into the saucepan. Slowly cook and stir in the remaining oil 15 minutes, or until golden brown.
Whisk the buttermilk into the flour mixture. Blend in the water, adjusting the amount as necessary to attain desired consistency. Season with salt and pepper. Serve with the reserved onions.

Answer 6

Chop onions (not too fine). Fry them in a little olive oil until golden brown. Use either beef or chicken broth and simmer the chopped onions until soft. Add some ground black pepper and very little ground cardamom. Use either chicken or beef granules to bind the broth to a sauce. Add chopped parsley and dill before serving.

Answer 7

Good beef stock (preferably from a beef joint)
Chopped onions

Fry onions until soft and golden, make gravy separate then mix the two and leave to simmer for about 10 minutes. Yummy - I know what to do for dinner now! Thanks

Answer 8

yea what i do is i make some stock make from the sausage juices , some water, onions ,carott
use the water as the base for your gravy and take out the carott now just add the gravy to the stock and add a bit of black pepper

Answer 9

fry your onion slices in hot fat/oil. until they are brown. keep moving them around so they dont burn. make up some stock granules with boiling water. add onions and simmer gently. should be nice. put a little sage in for extra taste.

Answer 10

buy it?