Onion Gravy - The methods
Discussion
Olive oil in a pan on a medium heat, and add the onions (half moon slices), a pinch of salt before the onions start frying. Once the onions are brown, add a splash (2 tablespoons) of red wine. Reduce on the medium heat until the sauce is syrupy. Add 1 and a half cups of water, and liquid beef stock (OXO is fine, mix your stock to taste). Reduce down by another third. Thicken if required with cornflour.
Sounds like a faff, but the taste is worth it!
Sounds like a faff, but the taste is worth it!
Another (really good) onion gravy can be made like this.
Fry roughly chopped onion until soft - NOT brown - in "enough" butter.
Sprinkly on about a tablespoon of flour.
Stir Fry this in until thoroughly mixed through.
Boil water in kettle.
Take ONE HEAPED spoonful of MARMITE and dissolve in the boiling hot water - you'll need a mug or jug for this.
Now pour in the Marmite stock a little at a time into the stir frying onions. Mix thoroughly each time. Keep doing this until it reaches the consistency you want.
Pour over sausages and mash.
The Marmite makes it go properly brown with ease - you don't really taste it that much.
A REALLY good variation on the above theme is to add a little Chinese Five Spice. This works amazingly well - really "lifting" the gravy but don't overdo it!
Fry roughly chopped onion until soft - NOT brown - in "enough" butter.
Sprinkly on about a tablespoon of flour.
Stir Fry this in until thoroughly mixed through.
Boil water in kettle.
Take ONE HEAPED spoonful of MARMITE and dissolve in the boiling hot water - you'll need a mug or jug for this.
Now pour in the Marmite stock a little at a time into the stir frying onions. Mix thoroughly each time. Keep doing this until it reaches the consistency you want.
Pour over sausages and mash.
The Marmite makes it go properly brown with ease - you don't really taste it that much.
A REALLY good variation on the above theme is to add a little Chinese Five Spice. This works amazingly well - really "lifting" the gravy but don't overdo it!
smiller said:
Olive oil in a pan on a medium heat, and add the onions (half moon slices), a pinch of salt before the onions start frying. Once the onions are brown, add a splash (2 tablespoons) of red wine. Reduce on the medium heat until the sauce is syrupy. Add 1 and a half cups of water, and liquid beef stock (OXO is fine, mix your stock to taste). Reduce down by another third. Thicken if required with cornflour.
Sounds like a faff, but the taste is worth it!
will try that this weekend - thanks Sounds like a faff, but the taste is worth it!
For a quick and dirty red onion gravy - ideal w/bangers and mash - take a look at Jamie Oliver's recipe; from memory, soften a red onion, add and reduce 5 or 6 tbsp of balsamic by about 1/2, a sprinkle of good veg. stock powder, dried thyme and 'some' water.
I'd suggest softening the onions for longer gives better results than browning them quickly.
Feeling hungry now.
I'd suggest softening the onions for longer gives better results than browning them quickly.
Feeling hungry now.
if you want a low-effort affair, roughly chop some onions, red or white (don't bother peeling), bung them in a roasting dish. Drizzle with oil, bung in oven at 220C and leave until they start to char. In terms of timing, it's generally one glass in to the second bottle. 
Scrape them out of the roasting dish in to a pan and cover with water. Bring to the boil. Cover with a lid and allow to cool. Bring to the boil again and cool again. This can all be done when s
tfaced 
. Fish the onions out. Put a thin flour and water mix in, add some Marigold bouillon, bring to the boil. Serve with yummy stuff.
Scrape them out of the roasting dish in to a pan and cover with water. Bring to the boil. Cover with a lid and allow to cool. Bring to the boil again and cool again. This can all be done when s
tfaced . Fish the onions out. Put a thin flour and water mix in, add some Marigold bouillon, bring to the boil. Serve with yummy stuff.If you're doing bangers and mash, chop 2 red onions into 1/8ths and break up the layers into a roasting tin. Stick a bit of olive oil on them and mix in. Put the sausages on top and roast at a medium heat for about 35 minutes. You have to use good quality sausage with not too much fat or the whole thing turns into an oily mess.
Once the sausages are done, take them off the top of the onions and keep warm. The onions should be soft and reduced in size. Put the roasting tin on the hob. Sprinkle with a little flour and mix in. Then add a decent volume (say 400ml-ish) of liquid consisting 3/4 beef stock and the other 1/4 a mix of red wine and balsamic vinegar. Reduce in the tin until it thickens up. Pour on sausages and consume with creamy mash
Once the sausages are done, take them off the top of the onions and keep warm. The onions should be soft and reduced in size. Put the roasting tin on the hob. Sprinkle with a little flour and mix in. Then add a decent volume (say 400ml-ish) of liquid consisting 3/4 beef stock and the other 1/4 a mix of red wine and balsamic vinegar. Reduce in the tin until it thickens up. Pour on sausages and consume with creamy mash
assuming you're making bangers and mash
cook sausages in the roasting dish with onions and garlic cloves (whole) having drizzled honey on the sausages 5 mins before ready
take sausages out and place roasting tin on hob, leaving onions and garlic (squash the garlic and take out the skins)
add 750ml of stock (or water used to cook spuds with bouillon mix) and bring to boil
turn gas down so it'sjust below simmer
add a good slug of red
add a heaped teaspoon of cornflour mixed in a bit of water (mix in water first to prevent lumps)
add worscester sauce
add french grain mustard
keep stirring all the way through
piece of piss
cook sausages in the roasting dish with onions and garlic cloves (whole) having drizzled honey on the sausages 5 mins before ready
take sausages out and place roasting tin on hob, leaving onions and garlic (squash the garlic and take out the skins)
add 750ml of stock (or water used to cook spuds with bouillon mix) and bring to boil
turn gas down so it'sjust below simmer
add a good slug of red
add a heaped teaspoon of cornflour mixed in a bit of water (mix in water first to prevent lumps)
add worscester sauce
add french grain mustard
keep stirring all the way through
piece of piss
Edited by sleep envy on Wednesday 2nd July 00:54
Edited by sleep envy on Wednesday 2nd July 00:58
smiller said:
Olive oil in a pan on a medium heat, and add the onions (half moon slices), a pinch of salt before the onions start frying. Once the onions are brown, add a splash (2 tablespoons) of red wine. Reduce on the medium heat until the sauce is syrupy. Add 1 and a half cups of water, and liquid beef stock (OXO is fine, mix your stock to taste). Reduce down by another third. Thicken if required with cornflour.
Sounds like a faff, but the taste is worth it!
Sounds like a faff, but the taste is worth it!
Pretty much how I do it, but I use a bit more than two tablespoons of red wine! I also add a bit of black pepper.
Tastes great on Bangers and mash.
I cook the onions and sausages together, so assuming you've got decent butchers' sausages they contribute to the flavour. I fry the onions and gravy in a pan, when the onions are softened and as browned as you like them, and the sausages browned, add beef gravy granules (Bisto Best are pretty good) made up to about "half thickness" ie 2 spoons of GGs to half a pint rather than 4, as the gravy thickens as it cooks. Sometimes I add some mustard powder to the gravy, and you can stick a bit of red wine in to good effect as well.
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