Sweet Onion Herb Gravy Food

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.

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.

BACON-ROASTED TURKEY WITH SWEET-ONION GRAVY

Steps:

• Preheat the oven to 350°. In a food processor, combine the bacon, parsley, thyme leaves, 1/4 teaspoon of salt and 1/2 teaspoon of pepper; process to a paste.
• Using your fingers, gently separate the turkey skin from the breast and legs. Season the turkey cavities with salt and pepper. Carefully spread the bacon paste under the loosened skin and press gently on the outside of the skin to evenly distribute. Season the outside of the turkey with salt and pepper and tie the legs together tightly with kitchen string.
• Scatter the celery, carrots and white onions in a large roasting pan and set the turkey on top. Tightly cover the bird with 2 sheets of oiled foil and roast on the lowest rack of the oven for 2 1/2 hours. Remove the foil and continue to roast for 1 hour, or until the turkey is browned and an instant-read thermometer inserted in the inner thigh registers 170°. Transfer the turkey to a carving board, cover loosely with foil and let rest for 30 minutes or for up to 1 hour.
• Meanwhile, strain the pan juices into a bowl. Skim off the fat; pour 1/4 cup of the fat into a large, deep skillet. Add the sweet onion and thyme sprig and cook over moderately high heat until the onion is browned, about 5 minutes. Add the garlic, then stir in the flour. Gradually add the stock, whisking constantly, until smooth. Whisk in the reserved pan juices and simmer the gravy over low heat, whisking often, until no floury taste remains, about 15 minutes. Discard the thyme and garlic. Season the gravy with salt and pepper and transfer to a warmed gravy boat.
• Cut the string from the turkey legs and carve the bird. Serve with the onion gravy.

RED WINE, HERB AND ONION GRAVY

Steps:

• Heat a frying pan over medium-low heat. Add the olive oil and butter.
• Once the butter has melted add the onions and garlic. Gently fry for at least 15 minutes, stirring regularly, until the onions are very soft.
• Stir in the flour, mixing thoroughly.
• Gradually add the stock, stirring constantly.
• Pour in the wine, continuing to stir.
• Add the herbs and simmer for 15-20 minutes, stirring now and again.
• Season with salt and pepper to taste.

STEAKS WITH PEPPERCORNS & SWEET ONION GRAVY

Steps:

• (Place peppercorns in a plastic bag, cover with towel, and mash them with the flat side of a meat mallet or rolling pin until finely crushed.).
• Season both sides of steaks lightly with salt and add to bag with crushed peppercorn melange, rubbing so that the peppercorns stick to the meat.
• When ready to cook, heat a small amount of oil (enough to prevent sticking) in a large skillet over medium-medium high heat.
• Add steaks and sear 2 minutes per side, until browned.
• Meanwhile, nn a small bowl, mix together orange marmalade,preserves,sliced onions and Worcestershire sauce.
• Spoon over steaks and and cook 5-8 minutes, until sauce thickens and steaks are cooked through to your liking, lowering or raising heat as needed.