Easy Pan Gravy Ww Points 1 Food

CARAMELIZED ONIONS AND CARROTS - WW POINTS = 1

Steps:

• Heat the oil in large nonstick skillet over high heat. Add the onions and cook, stirring occasionally, just until softened, about 2 minutes. Add 3/4 cup of the water and cook, stirring occasionally, until the water evaporates, 5-6 minutes.
• Add the carrots, sugar and thyme; reduce the heat and cook until the onions are golden, about 6 minutes. Add the remaining 1/2 cup of water, salt and pepper; cook until the vegetables are crisp-tender, about 3 minutes.
• If making ahead, let cool; freeze in an airtight container up to 1 month. Thaw in the refrigerator overnight. Cook in a skillet with 1/3 cup water until hot and the water evaporates.

WW ONION GRAVY, HEAVY ON THE ONIONS

Steps:

• Peel and cut the onions into wedges, about an eighth of an onion each.
• Put these onion wedges into a saucepan, add the beef stock and heat until just boiling.
• Meanwhile, mix the flour with the cold water until all lumps are gone.
• Slowly add the flour and water mixture to the stock, stirring quickly until it is all mixed in.
• Put the rosemary sprigs in whole.
• Turn the heat down to a simmer, cover and cook for 20-30 minutes, until the onions are cooked to your liking and the gravy has thickened.
• Remove the rosemary sprigs and serve over your favourite meat dish.

BASIC PAN GRAVY

Steps:

• After the meat is removed from the pan and put in a warm place, pour off all but 2 tablespoons of the pan juices in a skillet.
• Sprinkle the flour over the heated drippings ( or oil), stir constantly so the flour and oil are mixed and the flour cooks about a minute. Gradually add the liquid, stirring constantly until the gravy begins to thicken. Add salt and pepper to taste (I often add a little garlic powder).
• Tips: Have your ingredients ready with everyting at your fingertips. Use a large serving spoon. Add liquid gradually and stir quickly (eliminates lumps). Keep heat on medium (too hot causes gravy to thicken too quickly). Gravy keeps cooking and thickening even after it's removed from the pan. Pour it up just before you think it is thick enough(Experience is the best teacher). If gravy is too thick, thin with a little warmed liquid and reheat. End results... you should have a nice gravy and no lumps! :)