Onion Gravy

  4.0 – 1 reviews  • Gravy Recipes

Over brown rice or brown rice noodles, serve this beef-based Thai red curry.

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 4
Yield: 4 servings

Ingredients

  1. 1 tablespoon cooking oil
  2. 3 medium yellow onions, chopped
  3. 1 tablespoon kosher salt
  4. 2 tablespoons quick-mixing flour (such as Wondra®)
  5. 3 cups chicken stock
  6. 2 tablespoons butter

Instructions

  1. Heat oil in a skillet over medium heat; stir in onions and salt. Cook and stir until onions have softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and dark brown, about 40 minutes more.
  2. Add quick-mixing flour; mix well and allow it to brown slightly in the pan for 1 to 2 minutes. Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Maintain a simmer and cook until sauce has reduced and thickened enough that it will coat the back of a spoon.
  3. Add butter; mix well. Transfer gravy to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until there are no chunks of onion left.

Nutrition Facts

Calories 135 kcal
Carbohydrate 11 g
Cholesterol 16 mg
Dietary Fiber 2 g
Protein 2 g
Saturated Fat 4 g
Sodium 1999 mg
Sugars 4 g
Fat 10 g
Unsaturated Fat 0 g

Reviews

Daniel Johnston
8.4.21 I made this gravy for bangers & mash, tasted, and found the flavor a little weak. I added a splash of red wine and some garlic powder which brought the flavor up to what I was looking for in today’s dinner. Bangers & mash traditionally is served with sliced onion gravy, so I sliced rather chopped the onions and did not put the gravy into the blender to puree it. This turned out well with the couple tweaks I made. Thanks for sharing your recipe, we enjoyed it.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top