Onion Gravy
An English classic, this versatile gravy can be vegetarian or use the drippings from any roasted meats. I like to add a splash of red wine or stout.
- Total Time: 35 minutes
Ingredients
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- 2 tablespoons vegetable oil
- 1 large onion, halved then sliced
- 1 tablespoon of plain flour
- 12 fluid ounces stock (vegetable or any meat stock)
- 1 teaspoon of Italian seasoning
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
- 2 tablespoons of pan drippings (optional)
- splash of dry red wine or stout (optional)
Instructions
- Heat the oil in a medium sized saucepan.
- Add the onions and sauté until brown, about 10 minutes.
- Sprinkle the flour over the onions and continue to cook, stirring, for 2-3 minutes.
- Gradually add the stock, herbs and Worcestershire sauce (and pan drippings, wine or stout if using) – continue to cook until thickened.
- Partially cover and cook for a further 10-15 minutes to allow the flavours to develop, stirring from time to time.
- Add salt and pepper to taste
- Prep Time: 5
- Cook Time: 30
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