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