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Real onion gravy!


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Old 03-04-2008, 13:14
indianwells
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Join Date: Aug 2006
Posts: 12,236

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.
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Old 03-04-2008, 13:47
whoever,hey
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Join Date: Mar 2006
Posts: 30,072
Mmmm, sounds like my gravy I also add finely chopped mushroom too though.
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