This gravy takes a while to make but it is so good. Cheryl Onion gravy
A thick onion gravy for your sausages and mash, gravy, faggots, shepherds pie if fact endless uses. Long slow cooking is the key to this dish, an hour, even two slow cooking gives you the colour and taste you want. By all means try those flash recipes suggesting 30 minutes cooking and a few spoonfuls of sugar to give colour - just remember to put the failures on the compost heap! Ingredients 3 - 4 large onions, thinly sliced in rings, ideally including at least 1 or 2 red or sweet onions 400 ml or 14 ounces chicken or beef stock 100 ml or about 4 ounces of booze - red wine, bitter or Madeira 75 g or ½ cup butter 2 teaspoons French mustard (optional) 1 teaspoon Worcestershire sauce (optional) Salt and black pepper Method Melt the butter in a heavy pan and cook the onion on the hob for 20 minutes, stirring frequently until soft Turn the heat down low, do not cover the pan and cook until the onions are brown, this should take around 1 hour or more, dont rush it, leave them cooking and read the paper! The long, slow cooking gives the depth of taste and colour to the gravy Add the stock and if using the booze, Worcestershire sauce and mustard Bring the gravy to the simmer, stir frequently, check the seasoning and serve Suggested Sausages Any of of the Great British Sausages, especially a Cumberland or Plain Pork banger _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
