EASY GRAVY
Make and share this Easy Gravy recipe from Food.com.
Provided by TERRY B.
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in pan over medium heat.
- Add flour, stirring constantly for 2 minutes, you want the mixture to turn light brown but not burn.
- Add broth, salt and pepper and continue to stir for 3 minutes, sauce should be getting thicker.
- Move to serving bowl.
- Enjoy.
BEEF ROAST AND ONION GRAVY
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, garlic, parsley and black pepper and cook until the onion is tender-crisp, stirring often. Stir the stock in the skillet and heat to a boil. Remove the skillet from the heat.
- Place the beef in a roasting pan and brush with the stock mixture. Roast at 350 degrees F for 1 hour or to desired doneness, brushing occasionally with the stock mixture. Remove the beef from the roasting pan.
- Stir the flour in the skillet. Stir the flour mixture in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve the gravy with the beef.
HOMEMADE GRAVY
Ina Garten's Homemade Gravy recipe, from Barefoot Contessa on Food Network, gets its flavor from leftover turkey drippings and a touch of cognac.
Provided by Ina Garten
Categories condiment
Time 30m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
- Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
ONION GRAVY
English recipe traditionally served with sausages. Very good served with all types of poultry and game birds.
Provided by Millereg
Categories Sauces
Time 30m
Yield 2 cups, approximately, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a medium sized saucepan.
- Add the onions and sauté until brown, about 10 minutes.
- Sprinkle the flour over the onions and continue to cook, stirring, for 2-3 minutes.
- Gradually add the stock, herbs and Worcestershire sauce and continue to cook until thickened.
- Partially cover and cook for a further 10-15 minutes to allow the flavours to develop, stirring from time to time.
BANGERS & MASH (SAUSAGE WITH ONION GRAVY)
Recipe video above. Everybody loves a good sausage recipe, and this is the great British classic! Affectionately known as "Bangers and Mash" to Aussies and Brits, this is so easy to make, you will never ever use a store bought gravy powder!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 25m
Number Of Ingredients 10
Steps:
- Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
- Remove sausages onto a plate. Turn heat down to medium.
- 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
- Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.
- Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
- Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
- Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.
- Season: Add salt and pepper. Stir, taste, then add more salt if you want.
- Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)
Nutrition Facts : ServingSize 333 g, Calories 666 kcal, Carbohydrate 7.6 g, Protein 36.4 g, Fat 53.4 g, SaturatedFat 16.6 g, TransFat 0.4 g, Cholesterol 147 mg, Sodium 1703 mg, Fiber 0.8 g, Sugar 1.2 g
SIMPLE ONION GRAVY
A simple onion gravy made with beef stock. You could add dried herbs, such as thyme, if desired. Get loads of flavour with hardly any effort!
Provided by Rosstapher1st
Time 30m
Yield Serves 2
Number Of Ingredients 5
Steps:
- Heat the butter in a large frying pan. Add the onion and sprinkle with the sugar, then cook gently, stirring occasionally, for 10 to 15 minutes or until the onion is soft and lightly caramelised.
- Sprinkle the flour over the onion, stir and cook for 1 minute. Gradually stir in the stock. Bring to the boil, then reduce the heat and leave to simmer gently until thickened.
EASY RICH ONION GRAVY
Steps:
- Gather the ingredients.
- Melt the oil and butter in a large saucepan over a gentle heat to ensure the butter does not burn.
- Add the thinly sliced onions to the pan, stir, and cover with a lid.
- Cook slowly on low heat for approximately 10 minutes or until the onions are soft and translucent. Take care not to burn them. The onions should not be browned but soft and translucent instead.
- Add the sugar and balsamic vinegar to the onions and stir well to ensure the onions are coated. Cover again with the lid and continue to cook for a further 5 minutes, again making sure they don't burn.
- Add the beef stock to the pan and stir well. Increase the heat and boil gently, uncovered, for 5 minutes.
- In a heatproof jar, liquid measuring cup, or bowl, mix the cornstarch with the cold water to create a thin, lump-free paste.
- Pour a little of the hot gravy into the starch mixture and shake or mix thoroughly.
- Pour the starch mixture back into the gravy. Raise the heat to high and boil hard for 10 minutes, or until the gravy is slightly thickened.
- Season with salt and pepper and keep warm until ready to serve.
Nutrition Facts : Calories 57 kcal, Carbohydrate 4 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 146 mg, Sugar 1 g, Fat 4 g, ServingSize 1 gravy boat (16 servings), UnsaturatedFat 0 g
ONION GRAVY
An easy Onion Gravy recipe.
Categories Sauce Beef Onion Quick & Easy Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook onion in oil and butter in a 12-inch heavy skillet over moderately high heat, stirring frequently, until onion is softened and browned, about 15 minutes. Add flour and cook, stirring, 1 minute. Stir in water, broth, Worcestershire sauce, and pepper and simmer, stirring and scraping up brown bits, until gravy is slightly thickened, 8 to 10 minutes. Season with salt and additional Worcestershire sauce if desired.
TOAD IN THE HOLE WITH EASY ONION GRAVY
Toad in the Hole recipe, an English classic of sausages baked in Yorkshire pudding batter - delicious pub food!
Provided by Azlin Bloor
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Place all the ingredients in a large bowl and whisk to a smooth, light pancake-like batter. Use handheld beaters if you have them, it'll be quicker. Don't worry about the odd lump if you're not using electric beaters.
- Set the Yorkshire pudding batter aside to rest for 15 minutes.
- Immediately after making the batter, turn the oven on to 220˚C (Fan 200˚C/430˚F).
- Place the 2 Tbsp of beef dripping or oil into your chosen baking pan and place in the oven to heat up.
- Get a large frying pan, heat the 1 tsp of beef dripping (or oil) on medium heat and brown the sausages for 1 minute on each side. Do it in 2 batches if need be, as you don't want your pan overcrowding and the sausages stewing. Tip onto a plate and set aside.
- When your beef dripping (or oil) is very hot and smoking (it should be at the end of the 15 minutes), take the time out and immediately, stir the batter once and pour it into the smoking hot oil/tin.
- Arrange the sausages as quickly as you can and place the tin back into the oven and bake for 23-25 minutes until crispy and a rich brown. Don't open the oven to check before 20 minutes are up. These first 20 minutes are crucial as you don't want to interrupt any last minute rise of the batter.
- Heat the butter in saucepan on medium-low heat and fry the onions for 5 whole minutes, until they are soft and just catching in places, taking on brown burnt edges. Don't let them burn though, turn the heat down, if need be.
- Add the flour and stir to mix for a few seconds.
- Add the balsamic vinegar and rosemary and stir to mix, then leave to cook for about 30 seconds.
- Add the stock (or water and stock cube), increase the heat and bring to a boil. Lower the heat down and simmer for 10 minutes, to allow the gravy to reduce a little.
- Check the seasoning (add salt if it needs it), and finish with some freshly ground black pepper.
- You could keep it simmering away at the lowest heat until the toad in the hole is done, which should only take a few more minutes.
- Serve the toad in the hole immediately with the onion gravy and as suggested above.
Nutrition Facts : Calories 616 kcal, Carbohydrate 37 g, Protein 28 g, Fat 39 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 146 mg, Sodium 20542 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
EASY ONION GRAVY
Add this simple onion gravy recipe to your repertoire. It's the perfect accompaniment to sausages and roasts with the deep flavours of beef stock, red wine and herbs
Provided by Elena Silcock
Categories Condiment
Time 1h15m
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
- Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.
Nutrition Facts : Calories 150 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
ONION GRAVY
This rich onion gravy recipe is delicious and easy to follow.
Provided by hintofhelen
Categories Sides
Time 25m
Number Of Ingredients 7
Steps:
- Finely slice the onions
- Melt butter in a large frying pan, and once melted, add the onions
- Fry the onions over a low heat for 5 minutes, until they are beginning to turn clear
- Add sugar to the onions, and continue to cook for a further 10 minutes, or until they are clear and beginning to brown
- Add the flour to the onions, and stir to coat the onions thoroughly
- Cook the flour for a minute
- Add thyme (dried or fresh leaves, whichever you have)
- Add beef stock, and bring the mixture to boil
- Once boiling, add Worcestershire sauce
- Continue to boil the gravy, stirring constantly until it reaches the thickness you like. If the gravy is too thick, add a little bit more water
- Serve and enjoy!
VEGAN ONION GRAVY
This vegan onion gravy recipe is absolutely delicious. Pair this with your favourite vegan roast dinner, thanksgiving meal, Christmas dinner or pie and mash! It is savoury, rich, tasty and a must try!
Provided by Gillian Edwards
Categories Vegan Condiments
Time 35m
Number Of Ingredients 10
Steps:
- 1. Heat oil in a pan and fry onion on a medium heat for approximately ten minutes - or until it has browned. Add garlic for the final 2 minutes, Put to one side. 2. In the same pan, melt the vegan butter and add the flour to form a type of roux (it should bind and become dough like) then pour in the veggie broth. Keep on a medium heat and whisk until it becomes slightly thicker 3. Add in the yeast extract OR soya sauce OR tamari - you only need one of these to get the umami taste. 4. Add back in the onions, fresh thyme and bay leaf. 5. Leave to simmer on a low heat for approximately 20 minutes - stirring intermittently to prevent sticking. 6. Remove bay leaf and use a soup blender to blend the vegan onion gravy. 7. Taste test and add salt or pepper if required.
Nutrition Facts : Calories 45 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 490 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
ONION GRAVY
This onion gravy is rich with flavor and easy to make without drippings! It has the perfect balance of simple seasonings and is a perfect addition to Salisbury Steak, Hamburger Steak, and Cube Steak!
Provided by Stephanie
Categories Side Dish
Time 40m
Number Of Ingredients 11
Steps:
- Slice the onions to about ½ inch thick, try to make them the same size so they cook evenly.
- Melt 4 TBS butter in a pot over medium heat and add the sliced onions. Cover partially and let them simmer, soften, and reduce for about 25 minutes. Stir every few minutes and reduce heat if they start cooking too quickly.
- Meanwhile, whisk the cornstarch and COLD water together until well-combined. Add the seasonings and beef broth and stir to combine. Store in the fridge until ready for use.
- Once the onions are reduced, whisk the cornstarch/broth/seasonings once more, then add them to the pot. (If the cornstarch has settled to the bottom, a silicone spatula can be used to lift it up.)
- Use the liquid to "clean" the bottom of the pot from the onions. This gives the gravy more flavor.
- Bring to a boil, then reduce to a simmer. Continue to simmer until desired thickness is obtained.
- Optional: Remove from heat and melt 1 Tablespoon cold butter at the end for a silky, velvety finish. This is a technique that chefs use called "monter au beurre".
Nutrition Facts : Calories 372 kcal, Carbohydrate 24 g, Protein 5 g, Fat 29 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 75 mg, Sodium 1625 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
BEST ONION GRAVY
Steps:
- Melt the butter in a saucepan over medium high heat. Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden). Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes. Remove sprigs of herbs. Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. Add the cold butter and whisk until dissolved. Add salt and pepper to taste and more mustard if desired.
Nutrition Facts : ServingSize 0.25 cup, Calories 82 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 396 mg, Fiber 1 g, Sugar 2 g
EASY ONION GRAVY RECIPE
Learn how to make onion gravy for pork chops, chicken, beef, mashed potatoes, and more! This is the most delicious onion gravy recipe!
Provided by Isabel Laessig
Categories Sauce
Time 35m
Number Of Ingredients 6
Steps:
- Heat a skillet on the stove over medium heat and add vegetable oil. Once hot, add sliced yellow onion and cook, stirring occasionally, until the onions begin to caramelize, about 10-15 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds to 1 minute.
- Push the onions and garlic to the side of the pan. Add butter to the center of the pan and, once it melts, mix in flour. Continue to stir until the mixture becomes golden.
- Slowly add chicken broth while continuously whisking to remove any lumps. Then, mix the mixture with the onions and garlic, scraping up any brown bits from the bottom of the pan. Bring the broth to a boil, then reduce to medium-low and simmer until it starts to thicken, about 15 minutes.
Nutrition Facts : Calories 95 kcal, Carbohydrate 9 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 433 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
BEEF IN ONION GRAVY
Steps:
- In a 1-1/2-qt. slow cooker, combine the soup, soup mix, broth and tapioca; let stand for 15 minutes. Stir in the beef. Cover and cook on low for 6-8 hours or until meat is tender. Serve over noodles or mashed potatoes.
ONION GRAVY
Onion gravy.
Provided by Christopher Stolworthy
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium heat; stir in onions and salt. Cook and stir until onions have softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and dark brown, about 40 minutes more.
- Add quick-mixing flour; mix well and allow it to brown slightly in the pan for 1 to 2 minutes. Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Maintain a simmer and cook until sauce has reduced and thickened enough that it will coat the back of a spoon.
- Add butter; mix well. Transfer gravy to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until there are no chunks of onion left.
Nutrition Facts : Calories 134.5 calories, Carbohydrate 11.4 g, Cholesterol 15.8 mg, Fat 9.7 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 4.4 g, Sodium 1998.5 mg, Sugar 3.9 g
HOMEMADE ONION GRAVY
This is a recipes my mom made often with beef. And to this day i always make it.. sometime the easy food is the best food. comfort food it is..:)
Provided by NIKKI SMITH
Categories Gravies
Time 15m
Number Of Ingredients 4
Steps:
- 1. Add onion to skillet; cook until translucent or until fork tender. Set aside.
- 2. Meanwhile in a med skillet pour flour in pan on med high heat; stirring constantly, until the flour is a brown color.
- 3. Lower heat then, add water stirring fast to avoid lumps.
- 4. Return onion to gravy mixture and cook until favors combine. Add salt and pepper to taste.
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- Making from Turkey Breast Recipe: Separate the drippings from the onions. If using a cast-iron skillet, place it back onto the stove over medium-low heat. Or, place a clean skillet on the stove. Add the butter to the pan with the onions and let melt.
- Making without Turkey Breast Recipe: Add 4 tablespoons butter and onions to a large skillet over medium-low heat, stirring occasionally, until the desired color is reached on the onions. It can be ready to go to the next step as soon as the onions are softened and reach a very light golden brown color, 10-15 minutes. For dark golden brown caramelized onions, this can take up to 2 hours.
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