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Perfect Onion Gravy
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.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 3 quarts/liters low sodium or sodium free beef stock or chicken or vegetable stock
- 1 1/2 pounds chopped Spanish onion
- 2 large shallots chopped
- 4 cloves garlic minced
- 1 tsp ground thyme or 2 teaspoons chopped fresh thyme
- 1 tsp fresh ground nutmeg
- Salt and pepper to season
Instructions
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Begin by simmering the stock until it is almost reduced in volume by half.
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Heat the butter and olive oil over medium heat in a sauté pan and add the garlic and onions. Cook until the onions soften, caramelize and turn golden brown, tossing constantly every 2 or 3 minutes. I reduce the heat several times during this process. This can take considerable time; a half hour or longer. The more you caramelize the onions the better the flavor of your gravy.
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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.