Finally, the last recipe you need to get that roasted Sunday lunch! The beloved gravy. If someone told me years ago, that I would be eating gravy (never mind writing a recipe about it), I would have laughed so hard. Let's just say, it was never my favourite food. Now, I can't imagine a roast lunch without the stuff!
When I was completely laid up over Christmas this past year, Mike had to take over kitchen duties on Christmas Day. Bearing in mind, he has never attempted a Christmas dinner in his life. I had little hope. From the despair of my bed, I told him to check the blog for any recipes he might be looking for. That might have been the first time ever he has taken a peek. Well, maybe a few other times. So, he printed out a few things and on he went. When it came time to make the gravy, he followed my recipe as a guideline but changed a few things. I always say that recipe adaption and substitution can prove to be better. Case in point with the gravy, his was better.
So what made it better exactly? Well, after caramelizing the onions, he blended them into the stock. I have always sieved them out, always. I have never in my life thought to put them through the blender with everything else. Just didn't even come to my mind. Well, it was really good. Although I didn't get to enjoy it on Christmas Day, he did a repeat a little while later. How sweet. In any case, it has now become my new favourite gravy recipe.
How to get it just right.
The key here is in getting the best flavour out of onions, after all it is onion gravy. When you look into the recipe below you will see how the onions are caramelized in this recipe. Don't skip this step and just sauté them for a few minutes. You won't get the results you are expecting if you do it this way. The flavour was really fantastic after the onions were caramelized for about 20 minutes. I made this gravy recently with the Thyme & Lemon Stuffed Spring Chicken. I used the pan juices from the chicken to add to the gravy. This is not essential as you will see in the recipe below. But if you are roasting a chicken, add the juices as it will give the gravy even more flavour.
You will also see salt in the recipe below. I have marked it with an asterisk as you just might not need it. I always taste my gravy when it is finished and then season to taste. If you do it this way, it should ensure you don't end up with gravy that is too salty.
So next time you are planning a roasted dinner, give this delicious gravy a try. Like I said, I now have it filed if favourites. Oh, and don't forget the Thyme & Lemon Roasted Potatoes as well as the Sherry Sautéed Asparagus and Carrots to get a complete meal.
Mike's Onion Gravy
Serves 6 - 8 / Prep time: 5 minutes / Cook time: 35 minutes
1 Large onion, peeled, halved and thinly sliced
1 Tablespoon olive oil
3 Cups/720 ml chicken stock
2 Tablespoons Worcestershire sauce
Sea salt * if needed
Fresh ground black pepper
1 Tablespoon cornflour
2 Tablespoons water
* Pan juices
In a medium saucepan set over medium high heat, add the olive oil and heat for about 30 seconds. Add the onions and give a good stir. Let the onions brown a little for about 3-5 minutes, stirring occasionally. If the onions are sticking, add a splash of water. Reduce heat to medium low and give the onions a really good stir. Continue cooking the onions for a further 15 - 20 minutes, or until they are light brown in colour and have completely caramelized. Add small splashes of water if needed.
Add all the chicken stock at once and the Worcestershire sauce. Set heat back to high and bring to a simmer for about a minute. Reduce heat to low, cover and leave to simmer for about 5 minutes.
Transfer the gravy to a blender and blend until completely smooth. Return to saucepan set over medium high heat and bring back to a simmer. Add the cornflour mixture and stir really well as it thickens. Season with black pepper and salt if needed. Serve straight away.
* Optional: If you are roasting a chicken with this gravy, use the pan juices from the chicken to add to the gravy. You would do this when you add the chicken stock. As well, you will need to let it settle for a few minutes to skim the fat off the top
Click the downloadable link below to print recipe!
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