Onion Gravy Recipes

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Onion Gravy image

English recipe traditionally served with sausages. Very good served with all types of poultry and game birds.

Recipe From food.com

Provided by Millereg

Categories     Sauces

Time 30m

Yield 2 cups, approximately, 4-6 serving(s)

Number Of Ingredients 6

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Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 …

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Total Time 1 hr 15 mins
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  • Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
  • Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn’t lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.
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1 Heat the butter and oil in a large heavy-bottomed saucepan. Add the onions. 2 Add a pinch of salt, turn up the heat and stir for a few minutes. Turn the heat to low, cover the pan and leave the ...
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Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside. Melt 1 tablespoon butter in a skillet over medium-high heat. Add …
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In a large saucepan, melt the butter in the olive oil. Add the sliced white onions and stir to coat. Cover and cook over moderate heat until the onions are very soft but not browned, …

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  • In a large saucepan, melt the butter in the olive oil. Add the sliced white onions and stir to coat. Cover and cook over moderate heat until the onions are very soft but not browned, 10 to 12 minutes. Stir in the flour and cook for about 2 minutes. Add the chicken stock and cook, whisking frequently, until the gravy is thickened, 7 to 8 minutes. Stir in the heavy cream and simmer the onion gravy over moderate heat for about 5 minutes.
  • Transfer the onion gravy to a blender and puree until smooth. Season with salt and black pepper. Return the onion gravy to the saucepan and simmer until it is reduced to 5 cups, about 5 minutes.
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In a small sauce pot on low heat, melt butter and add the vegetable oil. Add onions and cook on low heat until they are browned and soft. Approximately 20 minutes. Add sugar …

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