|
||||||||
Real onion gravy! |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Aug 2006
Posts: 12,236
|
Real onion gravy!
Did this last night and cooking the onions long and slow made all the difference.
(I used Madeira). I served it with pork bangers, broccolli and parsley mash. 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). I used grain mustard. 1 teaspoon Worcestershire sauce (optional) Salt and black pepper 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 seasoning and serve. |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Mar 2006
Posts: 30,072
|
Mmmm, sounds like my gravy
I also add finely chopped mushroom too though.
|
|
|
|
![]() |
|
All times are GMT. The time now is 17:32.

(I used Madeira). I served it with pork bangers, broccolli and parsley mash. 