Onion gravy
You can make this to add to Yorkshire puddings, or anything else that could use a gravy boost!
Onion gravy
Time: 1 hr | Difficulty: 1/5 | Recommendation: Weekend dinner to go with Yorkshire Puddings
This takes a while to make, but it’s a fully vegetarian gravy, and has a beautiful sweet oniony flavor that makes it like if French onion soup were a topping. Make sure you spend a good amount of time letting the onions caramelize. Tip: you can freeze whatever you don’t use! Just thaw it in the microwave or a pot on the stove when you want to use it. And tip #2: don’t be tempted to add salt before you add the stock! Stocks vary in saltiness (usually leaning towards the saltier side), so it's always best to add salt at the end, and adjust it to taste.
Ingredients:
One onion, sliced
1 tbsp butter
1 tbsp flour
400ml vegetable stock
Spoonful of mustard
Method:
Melt the butter in a pot, then add in the onions. Stir them around to get them well coated with the butter, then let them caramelize for a loooong time, stirring throughout. (You can facilitate the process by adding a splash of wine to deglaze any burnt bits accumulating on the bottom of the pot, or sprinkling in some sugar when the onions start to turn golden.)
Add in the flour, and cook everything down for about a minute.
Add in the vegetable stock, gradually. Set it all to a boil.
Once the mixture has reduced by about half, lower to a simmer and add salt, pepper, and the mustard.
Looking for that Yorkshire Pudding recipe? Find it here:
