Tag: onions

slow cooked spuds and onions

This was by way of an experiment, and I didn’t photograph it. It was as cheap as, well, chips. and really nice. I made it to accompany some roast venison, a piece of which I found lurking in the bottom of the freezer. It did two days – one with red cabbage, and one with green.

Put a slug of olive oil in the bottom of the slow cooker – I did this to stop it sticking.

Thinly slice potatoes and onions, and layer them up in the slow cooker – I think I did three and a half layers, starting and ending with potato. Season each potato layer as you go with salt and black pepper. I hurled some chopped garlic in part way through as well. Pour in some gravy (i used about half a mugful of Bisto granules*, which was about right for a small slow cooker).

Switch it on, walk away. It had about five hours, I think. Next time I’ll add carrot, I think, and possibly swede. Lovely with roasted meat, or sausages.

*Lets not pretend we don’t always use them from time to time, eh?

onion gravy

image courtesy of Lena Ljungar / Flickr


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 🙂