onion gravy...

[Sonilaa]

just love it, but when I try to make it it comes out pale and thin. still tasty but not proper onion gravy.
I usually brown some onions, add water and a little stock granules and let it bubble away until I loose my patience it should be ready.

i usually cheat and add some gravy granules unless I'm making it from scratch which I cant be arsed to do

Sarah, can you lend me a tenner?

lol

I cheat completely most of the times with bistro granules but want to be able to do something similar...

I make it using a dollop of marmite as stock and a tbsp of flour to thicken it up.

flour to thicken?

You have to really caramelise the onions - put half a teaspoon of sugar in with them, let them fry on a low heat for a good half hour, and you'll get this yummy residue on the bottom of the pan. Stir in a spoonful of flour, and then slowly add some good quality stock (I swear by that Swiss Marigold stuff).

This onion gravy is really good.

Yes definitely flour to thicken. Yummy yum

Make up some bisto and then chuck in some sage and onion stuffing. Voila, sage and onion gravy.

thank you I will give it a try. I naively thought the thickness and colour comes from reducing it

Well Bisto granules do thicken it as well, usualy leaving it to bubble though not necessarily reducing it, just giving it time, does make it thicker (when you've got bisto granules or flour in it).

pref use red onions and slowly cook in butter til caramelised adding a sprinkling of sugar.
add plain flour and stir into the mixture until it soaks it all up then slowly add good quality stock marigold or knorr stirring all the time to beat out any lumps
bring to the boil then simmer til the required consistency
HTH
Rofl @ Monty....trust you

ASBM - Mmmm I'm making that gravy tonight!

@blonde
I will try it tonight to go with sausages and mash