Onion gravy

[Lobsterquadrille2]

Does anyone have an easy and failsafe onion gravy recipe please? I've googled and am now confused with the need for mustard powder, Worcestershire sauce, even alcohol. The variations seem endless!

The only way to make nice gravy is to use meat dripping, cornflour and a cube of oxo.

You need some form of fat in there to make it work...stock's not enough on it's own.

I know there are people out there who swear by this and that but I've spent YEARS trying out various recipies and the best is the old one.

For onion gravy, chop one onion and fry it gently in oil....fry until just cooked or transparent, set them aside....thentake the juices from a roast joint or buy some dripping.

Put the dripping in a big, shallow, heavy bottomed pan and turn the heat up to middway hot....whisk the fat about a bit till it begins to bubble slightly....now add a pint of hot water with an oxo dissolved in it, turn the heat down to low...continue whisking...now add a tablespoon of cornflour that's been dissolved in a little bit of water to form a paste....whisk that in.

Keep whisking and when it begins to thicken, add the previously cooked onions.

Keep stirring for about 3 or 4 minutes.

Done.

Thank you! I'm vegetarian so .... will it still work?

I use butter.
slowly cook the onions in quite a bit of butter. low temp for a long time. when they start to brown (half an hour or so in) add some red wine or balsamic vinegar for colour and sweetness.
when the liquid has cooked out add stock powder and a tablespoon of flour. whisk in water little by little until you have the desired amount/consistency.

you need to cook the onions long and slow until they are golden, that's where you get the flavour

good oil and butter for colour, but oil will do if you don't do dairy
tsp of sugar can help, esp if you are not using butter

once onions are soft and golden...can take a good 20 minutes, then add in a couple of tbs of flour, S&P and stir that about....then add your liquid....splash of wine/veg stock/water/apple juice, bring to boil and simmer to cook out the flour.
You can just add liquid and then thicken with cornflour if you prefer.

taste as you go and adjust to taste...all sorts of things like a dod of mustard, or pinch of powder, shake of soy sauce, stock cube, herbs, marmite, lea and perrins. ....whatever you have really

Oh God love us! :D You should have said!

As Yellow says, butter will work...as it's a form of fat.

Hey Lobster

I'm veggie too - here's my divine caramelised onion gravy recipe

In a heavy based pan fry chopped shallots/onions in olive oil until a lovely golden brown,

Add a dessert spoon of plain flour and cook through for a minute or two, stirring thoroughly,

Add boiling water a little at a time - in the same way you would make a roux to stop it going lumpy,

Throw in a Knorr vegetable stock cube (not Oxo)

Then all you need is a glug of balsamic vinegar,

A generous knob of salted butter and freshly ground black pepper.
(It shouldn't need extra salt - but check for taste)

Yum.

Hope that helps

Put the onion skins in as well when cooking them down, they help with the colour.

I do mine in the slow cooker. Fry the onions for 5 mins stirring every minute. Add a teaspoon of muscovado sugar and Stir Fry for 8 mins. Put boiling veg stock in slow cooker, 1 table spoon tomatoes puree and 1 tablespoon flour. Mix it up and add onions. It goes on for about 8 hours (I do have sausages in mine though). It's been a winner with everyone I've made it for.

I often make a gravy without the meat fat.
Fry some onions in butter and then add a paste made up of red wine and cornflour. Add veggie stock and more red wine. Once it has thickened add a dollop of red currant jelly. It's lovely.

Delia's onion gravy is divine.

Brilliant!! Thanks all. I'm cooking it for the first time tonight for a chef, hence my slight concern. I feel clearer now .

You fry onions until soft and caramelized. Then add flour, cook it out then gradually add stock and cook until thickened. You could add some wine or marsala at the same time as the stock. I usually add some Dijon mustard. You can flavour it how you like, some thyme or bay leaf or sage.