Sticky Onion Gravy Food

BANGERS & MASH (SAUSAGE WITH ONION GRAVY)

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)

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.

EASY ONION GRAVY

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.

SAUSAGES WITH STICKY ONION GRAVY

Steps:

• Fry sausages for 15 mins or until browned, then remove from pan and keep warm. Heat onions in same pan, then add flour, stirring for 1 min. Add thyme, then gradually add stock. Bring to boil then simmer for 5 mins until smooth. Add Worcestershire sauce, season and serve with sausages.
• For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.

STICKY ONION GRAVY

Steps:

• Heat onions in a pan (ideally the one you have cooked you accompanying meat/quorn/tofu in)adding a splash of oil if you wish to a dry pan.
• Add flour and stir for 1 minute.
• Add the thyme and gradually add the stock. Bring to the boil and simmer for five minutes until smooth.
• Add Worcestershire sauce, season and serve.

EASY GRAVY

Steps:

• Heat the butter in a saucepan (or in a roasting tin containing meat juices from your roast), then scatter over the flour. Stir until it forms a dark, sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Stir in the stock and simmer for 5 mins. Decant into a warmed gravy jug to serve.

SAUSAGES WITH QUICK ONION GRAVY

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the onions into a roasting tray and drizzle with the vinegar and seasoning. Sit the sausages on top and roast for 30 mins, stirring halfway.
• Pour over the stock and Worcestershire sauce, return to the oven and cook for 10 mins more. Serve with the mash and green beans.

STICKY PORT GRAVY

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the turkey bits and/or chicken wings into a sturdy roasting tin with the onions, carrot, celery and garlic. Toss in the oil and spread out into a single layer. Place in the oven for 40 mins undisturbed - you want them the right side of just burnt, as this will give you lots of flavour.
• Remove the tin from the oven and mix in the honey, soy sauce and tomato purée. Toss everything together until all the bits are completely coated, then return to the oven for 10 mins until sticky and caramelised. Remove the tin from the oven again, sprinkle over the flour and dried mushrooms (if using) and return to the oven for a final 10 mins.
• If your roasting tin is flameproof, put it on a low flame, add the vinegar and sizzle for a moment. Pour in the Port and cook until you have a thick, glutinous paste mixed in with all the ingredients - it will look quite messy! Add the stock and herbs, bring to the boil and cook for 10 mins. (If your tin isn't flameproof, add the vinegar, stir to loosen all the burnt bits from the tin, then tip into a saucepan to continue.)
• Turn off the heat and use a potato masher to mash everything to extract as much flavour out of it as you can. Carefully pass the contents through a sieve over another saucepan, pushing down on the contents of the sieve. Simmer the gravy until thick and glossy, then leave to cool. Can be chilled for up to 3 days or frozen for up to 2 months. Reheat the gravy and serve as it is, or add to the turkey roasting juices for even more flavour.

SMOTHERED CHICKEN IN ONION GRAVY

Steps:

• Pound chicken breasts slightly to uniform thickness. Preheat non-stick skillet over medium heat for 3 minutes, then melt 4 tablespoons butter. Sauté the chicken breasts, 2 at a time in the melted butter until browned on both sides. Place browned chicken in a medium-sized sauce pan.
• Add remaining two tablespoons of butter to skillet, and then sauté the onion until soft and brown, about 4 minutes Add onions to chicken in sauce pan.
• Add 5 tablespoons flour to skillet, and sauté about 2 minutes, until slightly browned. Add stock and whisk until smooth. Add salt, pepper and garlic powder, and then pour over chicken in sauce pan. Add ranch dressing and stir.
• Bring mixture to boil in sauce pan, then cover and simmer over medium low for 30 minutes.
• I serve with homemade biscuits to mop the gravy, along with mashed potatoes, or wild rice.