Onion gravy

Onion gravy in a jugI make this a lot. Anything with mash needs onion gravy, it’s perfect with sausages and it worked really well with the recent faggot recipe.

It’s inspired by a brilliant book – Just Like Mother Used to Make by Tom Norrington-Davies. It bears little resemblance to the original now after a few years of playing about with it, but it’s a quick, easy way to knock up really tasty gravy from scratch.

Start off by finely slicing and onion. Sweat this in butter and a little oil with a lid on the pan for about 10 minutes until the onions have softened, then without the lid for a further ten. The onions should be sweet and just starting to catch – Tom recommends red onions.

Stir through a heaped tablespoon of flour which will thicken the gravy. Add a slug of wine and stir in well. A teaspoon of mustard, a squirt of tomato puree and a good shake of Worcester sauce (about a tablespoon).

Top this up with about 400ml of stock (chicken, beef or veg) and let it simmer for another ten minutes until thick and glossy.

Dip your bread in…

Onion gravy in the pan

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Categories: Speedy, Student, Veggie

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  1. Setting myself a veggie easyteas challenge « easyteas - June 29, 2012

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