Onion Gravy
A proper onion gravy is a must-have sauce at any roast dinner alongside Yorkshire puddings and crispy roast potatoes. The key is to slowly caramelize the onions and use a quality homemade beef stock.
Ingredients
- 1 large onion (finely chopped or sliced)
- 20 grams olive oil (extra virgin)
- 350 grams dry red wine
- 8 grams sugar
- 1 liter beef stock
- 65 grams butter
- 3 grams salt
- 5 grams cornstarch (mixed with water into a slurry)
Instructions
- 1
--- Caramelizing onions ---
- 2
Chop the onion and start frying it slowly in a touch of olive oil over medium heat. Do not salt them.
- 3
Cook the onions until they start to caramelize and brown. Do not take them too far, but get some color on them.
- 4
--- Wine reduction ---
- 5
Add dry red wine to the onions and scrape off any fond.
- 6
Reduce the wine until thick, syrupy, and almost completely gone.
- 7
--- Beef stock and butter ---
- 8
Add the beef stock to the wine reduction, and reduce it by half.
- 9
Add the butter and whisk it into the gravy as it slowly simmers.
- 10
--- Thickening and seasoning ---
- 11
Whisk the cornstarch slurry into the simmering gravy until it thickens.
- 12
Turn off the heat, and season the gravy with salt and sugar to balance it.
Cook it from the original
This recipe comes from pantsdownapronson.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on pantsdownapronson.com