Perfect Onion Gravy - rich, deeply flavoured vegetarian onion gravy that can also be made with beef or chicken stock if you prefer. Either way it's one of the best I've ever tried.
Course
Side Dish
Prep Time20minutes
Cook Time40minutes
Total Time1hour
AuthorBarry C. Parsons
Ingredients
2tbspextra virgin olive oil
2tbspbutter
3quarts/liters low sodium or sodium free beef stockor chicken or vegetable stock
Add the caramelized onion to the reduced beef stock along with the nutmeg & thyme. Simmer for only a few minutes before thickening the gravy by whisking in a slurry made from a couple of tablespoons of flour dissolved into 3/4 cup water. At this point you can serve the gravy with whole pieces of onion or if you prefer, you can blend it to a smoother consistency using an immersion blender or in small batches in a food processor. Makes about 2 liters nd freezes well in small airtight plastic containers.
Recipe Notes
This recipe makes a particularly large batch because I either always have a lot of people to serve or I plan to freeze some for later. You can easily make a half batch if you prefer.