Onion gravy

Name: Onion gravy
Ingredients: Ideally, some beef dripping, about 2 tbsp; as a dripping substitute use 2 tbsp sunflower oil + 1 oz/28 g butter; Ideally, some beef dripping, about 2 tbsp; as a dripping substitute use 2 tbsp sunflower oil + 1 oz/28 g butter; Ideally, some beef dripping, about 2 tbsp; as a dripping substitute use 2 tbsp sunflower oil + 1 oz/28 g butter; 2 onions, skinned and very finely sliced; 2 cloves of garlic, skinned and chopped finely – optional, but we love garlic and tend to put it in everything; 1 rounded tbsp flour; 1 pint/570 ml chicken, beef, or vegetable stock; 1 pint/570 ml chicken, beef, or vegetable stock; 1 pint/570 ml chicken, beef, or vegetable stock; Gravy browning, if you think a deeper colour is more attractive; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste

Preparation info

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Ingredients

Ideally, some beef dripping, about 2 tbsp; as a dripping substitute use 2 tbsp sunflower oil +

Supper
Lunch

Method

Melt the dripping or heat the oil and melt the butter together in a saucepan and sauté the sliced onions very well, stirring from time to time, till they are really soft and turning dark golden brown. This takes about 7–10 minutes to do properly – but try not to hurry the procedure because it makes all the difference to the taste of the gravy. Then stir in the garlic and the flour. Let it cook