Onion Gravy Food

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EASY ONION GRAVY



Easy onion gravy image

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

25g butter
1 tbsp olive oil
1 bay leaf
2 sprigs of thyme
4 onions, sliced (red or white, or a mixture)
1 tsp sugar
1 tbsp flour
200ml red wine
2 tsp red wine vinegar
500ml beef stock (or vegetable stock)

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



Onion Gravy image

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

2 tablespoons vegetable oil
1 large onion, halved then sliced
1 tablespoon plain flour
12 fluid ounces chicken stock
1 teaspoon dried mixed herbs
1 teaspoon Worcestershire sauce

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.

BEST ONION GRAVY



BEST Onion Gravy image

The BEST onion gravy made from scratch!

Provided by Kimberly Killebrew

Categories     condiment     Sauce

Time 1h10m

Number Of Ingredients 14

1/2 stick (56 grams) unsalted butter
2 large yellow onions (, peeled, cut in half and thinly sliced (or diced if you prefer smaller pieces))
2 teaspoons sugar
1/2 cup red wine
2 sprigs fresh thyme
1 large sprig fresh sage
2 cups strong beef broth
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon prepared yellow mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon dark balsamic vinegar
1 tablespoon cornstarch dissolved in 1 tablespoon water
2 tablespoons cold unsalted butter

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

ONION GRAVY



Onion Gravy image

An easy Onion Gravy recipe.

Categories     Sauce     Beef     Onion     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 medium onion, thinly sliced
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
1 1/4 cups water
1 cup canned beef broth
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper

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.

TRUE BANGERS AND MASH WITH ONION GRAVY



True Bangers and Mash with Onion Gravy image

Bangers and mash gets its name because sausages used to burst (or bang) while cooking, due to rusk (dried bread) being added to the meat. Mash, meanwhile, refers to the mashed potatoes. This recipe was a staple at our home in Dublin at Halloween. It is a very cheap, very traditional supper, and one that truly requires good sausage. Try to use a good quality sausage or perhaps even a bratwurst. Please note that this is a very thin gravy, as is traditional. It will still be very liquidy.

Provided by wsf

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h5m

Yield 4

Number Of Ingredients 10

4 links pork sausage
2 pounds potatoes, peeled and cubed
¼ cup butter
2 tablespoons milk
1 teaspoon dry mustard powder
salt and ground black pepper to taste
1 tablespoon butter
2 large onions, chopped
6 cups beef broth
2 cups red wine

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
  • Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
  • Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.

Nutrition Facts : Calories 516.2 calories, Carbohydrate 50.4 g, Cholesterol 57.6 mg, Fat 19.8 g, Fiber 6.3 g, Protein 14.1 g, SaturatedFat 10.8 g, Sodium 1414 mg, Sugar 6 g

SIMPLE ONION GRAVY



Simple Onion Gravy image

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

1 tablespoon butter
1 large onion, thinly sliced
1 1/2 teaspoons sugar
1 tablespoon plain flour
400ml hot beef stock, from a stock cube

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.

SMOOTH ONION GRAVY



Smooth Onion Gravy image

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

3 cups water
6 ounces pckg Lipton Onion Soup Mix
4 -6 tablespoons all-purpose flour (depending on consistency)

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

ROASTED-ONION GRAVY



Roasted-Onion Gravy image

Good with just about anything!! I sometimes add a teaspoon of dried herbs to the stock.After you transeferred the onions to the pan..add some stock to the tray, stir to loosen whatever bits are left on the tray and add it whilst making the gravy..it will add color and taste!

Provided by PetsRus

Categories     Onions

Time 40m

Yield 1 jug

Number Of Ingredients 9

8 -10 ounces onions, peeled and chopped
1/2 teaspoon ground paprika
2 teaspoons peanut oil or 2 teaspoons other flavourless oil, divided
1 teaspoon caster sugar
2 teaspoons Worcestershire sauce
1 teaspoon mustard powder
15 fluid ounces chicken stock or 15 fluid ounces beef stock, maybe a bit more or less,depending how thick you like the gravy.
2 teaspoons plain flour (rounded)
salt & freshly ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Place the chopped onions in a bowl, add 1 teaspoon of the oil, paprika, the sugar and toss the onions around to get a light coating.
  • Then spread them on a solid 13x9 baking tray, place the onions in the oven for 15 to 20 minutes, watch them- they need to be nicely blackened round the edges but not burned.
  • When they are ready, remove them from the oven.
  • First add the Worcestershire and mustard powder to the stock.
  • Transfer the onions from the baking tray to a medium-sized pan, add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour.
  • Stir all this together over a medium heat for about 2 minutes and then switch to a whisk, gradually add the stock to the pan, whisking all the time, until it's all used.
  • Bring it up to simmering point and gently simmer for 5 minutes.
  • Taste to check or it needs salt and pepper, then pour into a bowl or a jug.

SMOTHERING ONION GRAVY



Smothering Onion Gravy image

The long slow cooking of this recipe is what really makes it special and gives it a deep and rich flavour beautiful colour.

Provided by Terese

Categories     Sauces

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

3 -4 large onions, thinly sliced in rings (at least 1 red onion)
400 ml chicken stock or 400 ml beef stock
100 ml red wine
75 g butter
2 teaspoons French mustard (optional)
1 teaspoon Worcestershire sauce (optional)
salt and black pepper

Steps:

  • Melt the butter in a heavy pan and cook the onions for about 20 minutes, stirring frequently until soft. Turn the heat down low, do not cover the pan and cook until the onions are brown, this should take about 1 hour so don't try and rush it.
  • Add the stock, red wine, Worcestershire sauce and mustard.
  • Bring the gravy to the simmer and reduce slightly, stir frequently, check the seasoning and serve.

Nutrition Facts : Calories 238.2, Fat 16.4, SaturatedFat 9.9, Cholesterol 43.1, Sodium 256.8, Carbohydrate 15.6, Fiber 1.6, Sugar 6.6, Protein 3.8

BURGERS & ONION GRAVY



Burgers & Onion Gravy image

Make and share this Burgers & Onion Gravy recipe from Food.com.

Provided by sassybee

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb hamburger meat
1 medium onion, sliced into rings
1/4 cup flour
milk
salt and pepper
oil

Steps:

  • Spray skillet with PAM.
  • Place over low heat to warm.
  • Form patties (3-4") with the hamburger meat and place warm skillet.
  • Sprinkle salt& Pepper over patties.
  • Turn burner to medium-high and brown patties for 1-2 minutes.
  • Turn patties over and reduce heat.
  • Add onions to skillet and cover.
  • Cook for 10-15 minutes or until meat is done and onions are translucent.
  • Remove patties and onions from the skillet.
  • *Ifthere isn't enough"goodies" in the skillet, add oil.
  • There should be about 1-2 tbsp.
  • of oil altogether.
  • Add flour and salt and pepper to taste.
  • Stir to mix flour and oil.
  • Continue stiring into flour is a deep golden brown.
  • Add milk and combine with flour mixture.
  • Return meat and onions to the gravy.
  • Remove from heat as the gravy thickens.
  • Serve with mashed potatoes or rice.

ONION GRAVY



Onion Gravy image

Onion gravy.

Provided by Christopher Stolworthy

Time 1h10m

Yield 4

Number Of Ingredients 6

1 tablespoon cooking oil
3 medium yellow onions, chopped
1 tablespoon kosher salt
2 tablespoons quick-mixing flour (such as Wondra®)
3 cups chicken stock
2 tablespoons butter

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

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