Ww Onion Gravy Heavy On The Onions Food

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.

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.

ONION GRAVY

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.

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.

ROASTED-ONION GRAVY

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.