Onion Gravy is a perfect accompaniment for roast beef, Yorkshire puddings, and Toad in the Hole, among other dishes. Richly flavorful.
Substitute the beef broth with chicken broth for use with poultry.
Author: Epicurus.com Kitchens
Recipe type: Sauces and Gravies
Serves: 4 to 6/2 Cups
- 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
- Heat a medium size sauce pan. Add the oil.
- 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.
- Sprinkle in the flour and continue cooking another 3 minutes.
- Add the broth, herbs and Worcestershire sauce, stirring frequently till the sauce thickens and is lump free. About 5 minutes.
- Partially cover, reduce heat to simmer and cook 15 minutes, stirring occasionally.
- Serve with Yorkshire puddings, Toad in the Hole or cooked sausages. Superb with steaks, roast beef or leg of lamb.