Onion Gravy
Cuisine: British
Author: Epicurus.com Kitchens
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Substitute the beef broth with chicken broth for use with poultry.
  • 2 Tablespoons vegetable oil
  • 1 large yellow, Bermuda or sweet onion, peeled, halved and sliced thin
  • 2 Tablespoons water
  • 1 Tablespoon all-purpose flour
  • 1 1/2 Cups hot beef broth
  • 1 teaspoon dried herbs (sage, thyme, rosemary and parsley)
  • 1 teaspoon Worcestershire sauce
  1. Heat a medium size sauce pan. Add the oil.
  2. Then add the onions, stirring frequently to avoid burning. After they begin to turn translucent, about 5 minutes, add water, stir and allow the water to boil off. This will soften the onions considerably. Cook another 5 to 7 minutes.
  3. Sprinkle in the flour and continue cooking another 3 minutes.
  4. Add the broth, herbs and Worcestershire sauce, stirring frequently till the sauce thickens and is lump free. About 5 minutes.
  5. Partially cover, reduce heat to simmer and cook 15 minutes, stirring occasionally.
  6. Serve with Yorkshire puddings, Toad in the Hole or cooked sausages. Superb with steaks, roast beef or leg of lamb.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/onion-gravy/42304/