Onion Gravy

Preparation info

  • Difficulty

    Easy

  • Makes about

    450-600 ml

Appears in

This wonderful gravy is perfect with your Yorkshire Puddings.

Ingredients

Method

To make the onion gravy, place the chopped onions in a pan with the water. This must now be cooked on a very low heat. This will slowly draw the natural sugar content from the onions, and together with its juices the two will caramelize. This is a slow process, possibly taking up to 2 hours. It is very important that this does not burn as this will create a bitter taste. Once a golden caramel flavour has been achieved, add the gravy. By adding just 300 ml (10 fl oz) you will have a thick onion marmalade. This eats very well just spooned into the cooked Yorkshire puddings. For a thinner sauce consistency, use 450 ml (15 fl oz) of gravy.

For a quicker caramelizing method, cook the onions to a golden brown colour in a knob of butter. Add a teaspoon of demerara sugar and cook for 1-2 minutes. Taste the onions for sweetness. If you feel they need more then repeat the same quantity until the flavour you are after is achieved. Now just add the gravy and cook for 6-8 minutes before serving.

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