Onion Gravy

[Tifosi]

Need to make some tonight to accompany bangers and mash.

I imagine it's fairly simple, but I'd appreciate some tips.

[Naga]

anonymous said:

[redacted]

That's the way but maybe substitute arrowroot for the cornflour, doesn't leave that "pasty" taste/texture

[poprock]

I was going to explain how to make gravy, but he’s gone and done it already. Spot on. Do that.

[Stig]

Just make sure you cook the onions long and low, that way they will caramelise properly.

I use red onions btw

[Thom987]

A very well timed thread, I am also cooking sausages, mash and onion gravy this evening, though I usually let herself do the gravy. I'll give it a go now.

[S1_RS]

Keep some of the potato water from boiling them, use that to make the stock with a cube, the starch will help to thicken it instead of using cornflour or flour which I hate. I much prefer a rich but slightly wet gravy to a gloopy one.

[Tifosi]

Normally do sausages in the oven, but guess same principles apply. Much appreciated. thanks

[vladcjelli]

I tried a recipe recently similar to above, but with a little brown sugar to aid the caramelisation, and a couple of splashes of balsamic vinegar, which worked a bit like worcester sauce does in other meaty dishes.

Turned out quite nice.

[Mr Gearchange]

I always roast my sausages as I prefer the end result.

So I just slice onions as a trivet and place underneath sausages in the oven.
Remove sausages - deglaze the roasting tin with a splash of red wine - add stock - reduce over the hob - mix a teaspoon of butter with a teaspoon of flour - stir into liquid - bring to boil to cook out the flour - et voila.

[jet_noise]

Dear Tifosi,

mmm, Bisto onion gravy granules.

I grill my snorkers in left over foil containers from a takeaway.
When done remove sausages and pop foil container now with any emissions from the cooked sausages/woofly bits on the hob.
Sloosh in sufficient water from whatever veggies you're cooking.
Teaspoon (or more) granules, stir, simmer while you're loading the plate with saus., mash & veggies then slather over.

Yummy, quick, simple and no onion fingers,

regards,
Jet "philistine" Noise

[Dirty Frank]

Naga said:

That's the way but maybe substitute arrowroot for the cornflour, doesn't leave that "pasty" taste/texture

If you mix cornflour in water before adding it to any cooking, it doesnt make the food taste funny.

[Dr G]

Dirty Frank said:

If you mix cornflour in water before adding it to any cooking, it doesnt make the food taste funny.

Beat me to it

[Slaav]

Sick as though this may sound there are two things that you can add to the standard gravy above:

A) A teasoon (to taste) of red fruit jelly (jam without seeds) such as blackcurrent or
B) A squirt of tomato Ketchup which adds a nice richness and flavour

Standard recipe above is ace (with variations) but I use a good Beef Stock such as the Beef bouillon available from Waitrose - cant remember the make.

[Melman Giraffe]

Also deglaze the pan with the wine at cook out the harsh alcohol fumes before adding the stock.

[escargot]

This is how I do it:

Gently fry the onions in butter for a few mins. Sprinkle in a heaped tablespoon of flour and stir vigorously for another few mins. Whisk in hot beef stock until the right consistency is achieved. Bring to the boil, continue to whisk and chuck in some thyme or whatever other herbs you fancy.

Job done.

[Slaav]

escargot said:

This is how I do it:

Gently fry the onions in butter for a few mins. Sprinkle in a heaped tablespoon of flour and stir vigorously for another few mins. Whisk in hot beef stock until the right consistency is achieved. Bring to the boil, continue to whisk and chuck in some thyme or whatever other herbs you fancy.

Job done.

No red wine????? Sacre Bleu!!!

Agree with the small sprinkling of flour into the onions - if you do this in butter, there is no flour taste or risk of getting it wrong with the corn flour/water mix. (Although the corn flour added at this stage would combat that risk )

I also agree with the frying pan technique and use the same pan as the sausages. If the onions are slowly caremelised, then that also helps deglaze the pan and get every single ounce of flavour into the gravy.

Good luck and dont forget to report back!

[Bob the Planner]

To me the onion gravy should be flavoured with the onion ie be the dominant taste. I get this by frying the onions until a dark brown then adding the hot water (veg/potato water). I also add a sprinkling of dark brown sugar and any pan juices. Usually turns out OK. Adding finely chopped onion at the end gives an additional element to the taste.