Video:How to Make Onion Gravywith Elaine Lemm
A rich, thick, onion gravy, the perfect accompaniment to great British dishes such as Sausage and Mash and Toad in the Hole. Watch this how-to video from About.com to see instructions for making it.See Transcript
Transcript:How to Make Onion Gravy
Today I'm going to show you how to make a lovely rich, thick onion gravy. Onion gravy is the perfect accompaniment to dishes like Bangers and Mash, Toad in the Hole or filling a Yorkshire Pudding, it’s absolutely lovely, very easy to make.
Ingredients for Onion Gravy
- 2 medium onions, peeled and thinly sliced
- 2 tbsp vegetable or cold-pressed rapeseed oil
- 2 tbsp butter
- 1 tsp sugar
- 1 tsp balsamic vinegar
- 750ml/ 3 cups beef stock
- 4 tsp corn flour/corn starch
- 4 tsp cold water
- Salt and black pepper
Instructions for Making Onion Gravy
To start our onion gravy the first thing we need to do is add the butter and vegetable oil, and we’ll just let that melt. Once that's melted, make sure this isn't on a high heat because we're going to add the onions and we're actually going to cook these very gently, we're not frying these.
Stir them around and then what we need to do is cover the pan with a lid and cook these for about ten minutes. You might want to check them from time to time to make sure they’re not burning.
So the onions have had ten minutes and as you can see they're really soft but not coloured in the slightest. In there now I'm going to sprinkle in the sugar followed by the balsamic vinegar, and what this is for, this is going to caramelise the onions, it sweetens them slightly and caramelises them down as they cook. Make sure the onions are completely covered with the vinegar, and we're going to pop the lid back on and that's going to need about another five minutes, again over a gentle heat to make sure they don’t burn.
Finishing the Onion Gravy
So let's have a look at the onions they've had about five minutes, oh yes, lovely. They smell delicious. Into here I now need to add the beef stock. Give that a stir and then we need to bring this up to a fairly gentle boil and once it's boiling, give it about five minutes.
So that's had about five minutes and what we need to do now is to thicken the gravy, so we need a bowl, with the corn flour and the cold water and we give that a mix. Then into here I'm going to put a little bit of this hot gravy and give that a good stir. This now goes into the gravy and again give this a good stir and bring this up to a nice steady boil and then that’s probably going to take about ten minutes now to thicken and then we’re practically ready to serve.
So our gravy's had ten minutes, all I need to do now is to season with a little pepper and a little bit of salt, give it a stir and we’re ready to serve.
Gosh that's a lovely thick, rich onion gravy. All it needs now is my favourite, which is Sausage and Mash, delicious!