Bits on the side, RecipesAdam SmithMarch 07, 2018Gravy, Vegetarian

Not quick but easy onion gravy

Bits on the side, RecipesAdam SmithMarch 07, 2018Gravy, Vegetarian

If you are like me, when you are cooking a roast I like to just hang out in the kitchen and can find myself in there for hours whilst the meal cooks. Whether it's tidying up, sorting a cupboard or just stirring something for the sake of it, I'm in a happy place.

If this is you then this gravy base (or any other sauce that loves onions) will level up your game.

It's simplicity itself, there is just one golden rule:

DONT LET THE ONIONS CATCH!!

Stage 1 - Prep

Slice your onions and put in a bowl with a teaspoon of salt and mix together.
Put a knob of butter in the tallest thinnest pan you have.
Put the onions on top of the butter.

Stage 2 - Patience

Put your pan on a very low heat. The butter will melt and you will start to hear the water from the onions sizzle a little with the butter. Stir well.
Now the key here is to indulge the need to habitual stir everytime you are near the hob. After about 15-20 minutes the onions will be drying out and at risk of catching. Add a good splash of water and stir.
Repeat this process until the onions have reduced and gone a deep brown and deliciously sweet or your roast is nearly ready and you need to get on with the gravy.

Clicking through pictures the below you can see over the course of 2 hours the onions slowly get darker and start to break down.

Stage 3 - Finishing your gravy

For roast beef or toad in the hole I like to make this a red wine based gravy but it's equally good without it.

Add a decent glass of red wine to the onions, turn up the heat and reduce to get rid of the alcohol.
Next, add your stock. A good beef stock stands up well to the sweetness of the onions and balances it out. (An oxo cube and boiling water also does the job).
Add a bay leaf.
Let this bubble away until ready.
Finally, before serving add a knob of butter and stir through to add a nice sheen to your gravy.