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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (277g) Recipe makes 4 servings |
||
| Calories 238 | ||
| Calories from Fat 147 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.4g | 25% | |
| Saturated Fat 9.9g | 49% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 43mg | 14% | |
| Sodium 256mg | 10% | |
| Potassium 304mg | 8% | |
| Total Carbohydrate 15.6g | 5% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 6.6g | ||
| Protein 3.8g | 7% | |
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Onion Gravy
By: Terese
Apr 18, 2006
The long slow cooking of this recipe is what really makes it special and gives it a deep and rich flavour beautiful colour.
SERVES 4
Ingredients
- 3-4 large onions, thinly sliced in rings (at least 1 red onion)
- 400 ml chicken stock or beef stock
- 100 ml red wine
- 75 g butter
- 2 teaspoons French mustard (optional)
- 1 teaspoon worcestershire sauce (optional)
- salt and black pepper
Directions
1
Melt the butter in a heavy pan and cook the onions for about 20 minutes, stirring frequently until soft. Turn the heat down low, do not cover the pan and cook until the onions are brown, this should take about 1 hour so don't try and rush it.2
Add the stock, red wine, Worcestershire sauce and mustard.3
Bring the gravy to the simmer and reduce slightly, stir frequently, check the seasoning and serve.
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- Course > Condiments, etc. > Sauces
- Main Ingredient > Vegetables > Onions
- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: Sweet Baboo
On Aug 16, 2008
So very delish! I made it exactly as written to go with a vegetarian loaf and we all loved it.
From: JustJanS
On Jun 20, 2008
We were really impressed with your onion gravy thanks Terese. I usually cheat and make mine with well cooked onion and a demi glaze mix I have. It's good, but nothing compared to this recipe. I used both optional ingredients as we love them and served this over very big and beautiful T-Bone steaks and truuffled mash potatoes.
From: Alan Leonetti
On Apr 23, 2006
I cut the recipe in half, as we're two people. I used red onions and beef broth. I served it over ground beef patties and mashed potatoes. It was absolutely DELICIOUS!!!! Thanks for posting it.
From: SolightlyUK
On May 7, 2006
I got this recipe from a different source and was going to post it myself. I use this when I make "bangers & mash" and it makes the BEST gravy for that. I typically brown my sausages in the butter first, remove them, cook the onions until tender, then add in all the remaining ingredients plus put the sausages back in to cook slowly for nice long time. I highly recommend this recipe. I usually use two red onions and one very large yellow onion.
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