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ONION GRAVY


A deliciously easy Onion gravy made with slow-cooked sweet caramelized onions, a touch of mustard, and fresh thyme. This tasty gravy is delicious over mashed potatoes, pan-fried chicken, hamburger patties, Yorkshire Pudding, or bangers and mash. If you love onions this is a must try and one hubby would eat every night if I fixed it.

HOW TO FIX ONION GRAVY

First, melt the butter in a large skillet over medium heat. Then add the onions and a couple of pinches of salt. Turn or stir the onions every few minutes until they reach a nice golden brown color. If the onions are browning too fast reduce the heat a bit and if they stick to the bottom of the pan deglaze them with a tablespoon of red wine vinegar or balsamic vinegar.

Once the onions are browned and caramelized stir in the beef broth (reserving 1/4 cup to mix with the cornstarch), Worcestershire Sauce, and Dijon mustard. Stir to combine and bring to a low boil. In a small bowl whisk together the reserved beef broth and cornstarch. Slowly add the cornstarch mixture to the gravy whisking to combine. Boil just until thickened. Reduce heat to low and season with salt and pepper to taste. Whisk in the fresh thyme. For best results serve promptly.

Ingredients

(pagination)
  • 6 tablespoons butter
  • 2 large yellow onions cut in half and sliced thin
  • ⅛ teaspoon kosher salt
  • 2 cups low sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 ½ tablespoons cornstarch
  • Kosher salt and black pepper to taste
  • 1 tablespoon chopped fresh thyme 1 teaspoon dried thyme

Instructions

  • Melt the butter in a large skillet over medium heat. Add the onions and salt.  Turn or stir the onions every few minutes until they reach a nice golden brown color. If the onions are browning too fast reduce the heat a bit and if they stick to the bottom of the pan deglaze them with a tablespoon of red wine vinegar, wine, or balsamic vinegar.
  • Once the onions are browned and caramelized stir in the beef broth (reserving 1/4 cup to mix with the cornstarch), Worcestershire Sauce, and Dijon mustard. Stir to combine and bring to a low boil.
  • In a small bowl whisk together the reserved beef broth and cornstarch. Slowly add the cornstarch mixture to the gravy whisking to combine. Boil just until thickened.
  • Reduce heat to low and season with salt and pepper to taste. Whisk in the the fresh thyme. For best results serve promptly.

 

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