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Onion Gravy (1)
- Difficulty
Easy
By Gary Rhodes
Published 1997
Making this onion gravy with chopped onions gives you a completely different result in terms of consistency from the recipe below. This onion gravy can be cooked and reduced to an almost hot onion chutney/relish stage. Thick, rich and tasty!
Ingredients
4 2 tablespoons 300β450 ml
Method
To make the onion gravy, place the chopped onions in a pan with the water. They must now be cooked on a very low heat, which will slowly draw the natural sugar content from the onions; together with its juices, the two will caramelize. This is a slow process, possibly taking up to 2 hours. It is very important that the onions do not burn as this will create a bitter taste. Once a golden caramel
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