Onion Incredi-Gravy

Evening!

A Man and I have actually planned this week’s meals in advance.  Shocking!  Tonight’s was toad in the hole, and I decided to make some proper onion gravy to go with it.  Characteristically, I made far too much but the rest has gone in the freezer to either be used as gravy, or in something else – perhaps a base for a soup.  The key is to fry the onions really slowly, so they soften and get sweet and delicious.

Love love

Gemma xx

Onion Gravy

Several onions, sliced (I used 7 small onions)
Butter
Olive oil
Fresh Thyme leaves
1 tablespoon onion granules
1 tablespoon sugar
Cider vinegar
Worcestershire Sauce (omit for vegetarian gravy)
2 tablespoons flour
Water/wine/cider/stock

  1. Heat some butter and olive oil in a wide bottomed pan on a low heat.  Fry the onions, stirring occasionally, until beginning to soften and brown.  Stir in the thyme, onion granules and sugar.
  2. Add a couple of good splashes of vinegar and worcestershire.  Stir through some flour gradually until it has been absorbed by the onion mix.
  3. Very gradually, stir in the water, wine, cider or stock.  Turn up the heat slightly and allow the liquid to thicken as the flour cooks through before you add the next glug, and taste continuously to see whether it needs anything else added.  Continue to add liquid to the gravy until it reaches the desired thickness.  Leave the heat on to reduce the gravy down and cook it through, adding liquid or seasoning as required.

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