We love onion gravy, but it’s really best when you have time to cook the onions slowly, and I never think about it in time. But this time, I did!
I cut three onions in half, and sliced them as thinly as I could, then put them in the baby slow cooker. Also added a good glug of very dry sherry, about a dessertspoon of olive oil, and a teaspoon? of brown sugar. After about six hours they had reduced their volume by about two thirds, and next time I shall cook them for even longer for more intense onionyness.
Then I decanted them into a pan, added a slosh of red wine (as there’s the end of a bottle hanging about in the kitchen looking dejected) and some gravy granules (I know, sorry, but I was in a hurry). Then I bubbled it down so there wasn’t too much liquid, and poured it over pork chops and mashed root veg.
That made enough for four greedy folk, so I have put the remainder in the freezer – there were only two greedy folk here 🙂
We had sausages and root mash last night – one of our favourites. But I forgot to organise onion gravy.
Ideally, for onion gravy, you should cook the onions slowly, but by the time I thought of it, it would have been too late to cook them properly at all. So, in a bit of a rush, I devised a quick version. Please don’t revile me.
I made a roux with a small knob (25g, maybe?) of butter and a tablespoon of plain flour. Added about half a glass of red wine, left from a bottle opened about three weeks ago (!), and not finished – whatever is wrong with us? Whisked that until there were no lumps, then added a little stock pot thing that I picked up in Morrisons yesterday, 8 for a quid. Then water until the consistency was right. And then – oh the shame – I added a couple of spoonfuls of crispy dried onions.
And, do you know, it was perfectly acceptable. Not as nice, of course, but did quite well enough for the job. One to remember.