Monday, 19 October 2009

Proper Onion Gravy

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When I saw the first brussel sprouts at the grocer on Saturday I couldn't help myself, I had to have some. Some people really hate them, but they are amongst my top ten vegetables. The decision was made, brussel sprouts with bangers, mash and onion gravy were quickly added to this week's menu!

I guiltily admit to sometimes reaching for the packet of Bisto to make onion gravy to have with bangers and mash or chops. Especially if it is a midweek dinner and I want something quick, because making proper onion gravy takes time, but nothing comes close to real onion gravy.

It's all about slow cooking the onions, letting them brown over low heat for an hour and watching them slowly soften and then caramelise. I know some people say you can speed it the process up by adding some sugar for the onions to colour faster, but there is no need as they are full of natural sugar and all you need is a little time and patience. The reward is amazing and turns something that is a simple meal into a comforting, delicious feast.



Onion Gravy (serves 4)

large knob of butter
3-4 large onions, thinly sliced (I mix standard and red onions)
400ml beef stock
100ml red wine or bitter (optional)
2tsp wholegrain or French mustard
1tsp Worcestershire Sauce
salt, to taste
pepper, to taste

Melt the butter in a heavy based frying pan.

Add the sliced onions and fry for about 20 minutes over medium heat, stirring frequently until soft.

Turn the heat down low and continue to fry the onions. Don't cover them with a lid.
Continue to cook for about another hour, stirring occasionally until the onions are well browned.

Add the liquids and seasoning and bring to a simmer. Continue to simmer, stirring regularly until the gravy has reduced a little. Check the seasoning.

Enjoy with bangers and mash or over pork chops.

13 comments:

Kerri said...

Ooh, I love Brussels sprouts too, I haven't had any yet though.

Lovely gravy, so worth the extra effort.

KennyT said...

What a wonderful gravy! I love gravy on everything starchy!

Marie said...

I love Brussels Sprouts also Sylvie. Your onion gravy looks wonderful. Have I done something to offend you? Just wondering . . .

George@CulinaryTravels said...

Your gravy looks wonderful, absolutely perfect :)

Nicisme said...

That gravy looks delicious, I make a similar one with veg stock.

aforkfulofspaghetti said...

Can't beat proper onion gravy - well worth a blog post!

The Generous Gardener said...

I love sausage and mash with a rich gravy - real comfort food! I'll definately try your recipe for onion gravy with the next lot of sausages from our local butcher.

Bellini Valli said...

It's these comfort foods that make our day.

Margaret said...

On a day like today the onion gravy looks very comforting. I have never used wholegrain mustard in mine so must give this a try next time.

Jan said...

I made sauages and mash with onion gravy the other night too!
YUM - your gravy looks delish Sylive.

pigpigscorner said...

Sounds wonderful! Im trying this real soon!

Sylvie said...

Kerri, they are good aren't they. I'm always so happy when they make a return to the vegetable aisle after the summer.


KennyT, you just can't beat a good gravy with spuds.

Marie, not at all! Just been busy if you mean my lack of leaving comments.

George, thank you.

Nic, I sometimes use veg stock. It always depends on what I've got in.

aforkfulofspaghetti, I agree, even though when looking at some of the amazing stuff on other blogs, gravy seems a little silly to write about.

Generous Gardener, I hope you'll enjoy it.

Val, I couldn't agree more.

Margaret, it just happened to be the only mustard I had in, but it worked well.

Jan, you know what they say! Great minds and all that!

pigpigscorner, I hope you'll enjoy it.

Gloria said...

Sylvie this look really yummy! gloria