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
SALISBURY STEAKS WITH FRENCH ONION GRAVY
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.
- Meanwhile, soak the bread in milk or half-n-half. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble into crumbs as you add to the bowl. Add the Worcestershire and grated onion to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about 15 minutes, turning occasionally. Transfer the meat to a plate.
- Sprinkle the flour over the caramelized onions, stir 1 minute. Deglaze the pan you cooked the meat in with the wine and pour into the onions. Add the beef stock and thicken a moment. Serve the gravy over the Salisbury steaks. Garnish with a little watercress, if desired.
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
POT-ROAST BEEF WITH FRENCH ONION GRAVY
Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
- Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
- Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
- When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.
Nutrition Facts : Calories 487 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
FRENCH ONION GRAVY RECIPE - (3.4/5)
Provided by Sube
Number Of Ingredients 3
Steps:
- Boil 1-1/2 cup water, add onion soup mix and simmer for 5 minutes. Add 1/2 cup water and 2 teaspoons flour. Bring to a boil.
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.
FRENCH ONION BURGERS WITH OVEN FRIES AND DIJON GRAVY
Make and share this French Onion Burgers With Oven Fries and Dijon Gravy recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 425°.
- Halve the potatoes lengthwise, then cut each half into 5 thin wedges.
- Place the potatoes and 4 crushed garlic cloves on a rimmed baking sheet and coat with about 3 tablespoons extra virgin olive oil.
- Season liberally with salt and pepper and roast for 45 minutes, turning once, until deeply golden in color and crispy.
- Once the fries have had a 15-minute head start, heat a skillet over medium heat with 1 tablespoon of the oil and 2 tablespoons of the butter.
- Add the onions, chopped garlic, bay leaf, thyme, salt, and pepper.
- Cook until the onions caramelize, 20 minutes or so.
- Add the sherry and deglaze the pan, scraping up any bits from the bottom, and cook for a couple of minutes longer.
- While the onions are cooking, preheat a grill pan or large skillet over med-high heat.
- In a bowl, combine the sirloin with the Worcestershire sauce, parsley, salt, and pepper.
- Divide the mixture into 4 portions, then form each portion into a large patty.
- Coat the patties in a little oil and cook for 5 minutes on each side for pink centers, a minute or so less for rare and 2 minutes longer for well done.
- Melt 2 tablespoons of the butter in a small saucepan over medium heat.
- Add the shallots and cook for 2-3 minutes, then whisk in the flour and cook for another minute.
- Whisk in the stock and cook, stirring, for a couple of minutes to thicken.
- Season the gravy with pepper and stir in the Dijon mustard; set aside.
- When the fries have cooked about 40 minutes, turn the oven to broil.
- Place the bread on a baking sheet and toast on both sides 6 inches from broiler until lightly golden.
- Set 4 pieces of bread aside, then mound the gruyere onto the remaining bread rounds, just like the large croutons that top French onion soup; return to the oven to melt the cheese, 1-2 minutes.
- Dress the greens with the lemon juice, the remaining 3 tablespoons of oil, and salt and pepper.
- Place the burgers on the plain toasts and top with mounds of the French onions.
- Take the cheesy bread and set in place on top of the onions, cheesy side down.
- Serve greens on the side; serve the fries piled high on a platter and pour the gravy over them, or pour the gravy in a bowl and dip as you go.
Nutrition Facts : Calories 1690.8, Fat 89.9, SaturatedFat 34.4, Cholesterol 263.1, Sodium 1761.2, Carbohydrate 130.1, Fiber 14.2, Sugar 13.6, Protein 88.2
SMOOTH ONION GRAVY
Make and share this Smooth Onion Gravy recipe from Food.com.
Provided by alyseepoo
Categories Low Protein
Time 8m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In medium saucepan, bring 2 cups water to boil.
- Stir in Lipton onion recipe soup mix; simmer covered 10 minutes.
- Stir in flour blended with remaining water.
- Bring to a boil, then simmer, stirring constantly, until gravy is thickened, about 5 minutes.
Nutrition Facts : Calories 157.2, Fat 2.2, SaturatedFat 0.1, Cholesterol 2.1, Sodium 3445.6, Carbohydrate 31.6, Fiber 3, Sugar 8.4, Protein 4
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