Ahh Gravy… It’s the sauce of life! And a good gravy can elevate a nice ordinary dinner to something extraordinary.
I have tried making gravy so many ways from the old fashioned pan juices and flour like grandma used to make to tarting up a packet of Gravox with wine, herbs, mustard and spices – all with varying results from the sublime to the ridiculous, and with some cuts of meat there just isn’t enough pan juices to make enough. I mean really, taunting someone with a tiny slick of delicious gravy that doesn’t even cover your roast potatoes… well that is akin to blasphemy in my house!
So through trial and error I have finally come up with the perfect caramelised brown onion gravy that is light enough for chicken but suits all the other things we like to smother in saucy deliciousness. It’s also a winner with the little ones like my seven month old niece who has just started on solid foods can not get enough of it.
This recipe makes almost two litres and keeps for 5 days in the fridge or 3 months in the freezer.
Brown Onion Gravy Gluten free
- 1kg brown onions (peeled cut in half and sliced med/thin)
- 100g butter 100g cornflour (gluten free) 6 – 8 cloves garlic (minced)
- 1teaspoon coconut or brown sugar
- 1 ½ litres chicken stock (or beef stock if you’re serving red meat)
- 150mls of good quality white wine (I find a slightly fruity one is best)
- 100g light sour cream
- Fresh ground black pepper to taste
- Heat a large heavy based frypan to medium/high heat
- When hot add in butter, when butter starts to brown nicely (but not burn) so it gets that lovely nutty flavour.
- Add in the onions when the onions have started to soften add the garlic and cook stirring constantly in the pan till the onions are completely softened cooked through and turning a light golden colour (be warned this is the longest part of the process as you don’t want to have the heat too high as to burn them or leave them unattended before they are completely cooked, it can take up to an hour so you might like to watch TV and have a glass of wine while you are doing this.
- Once they are caramelising nicely add in the sugar and cook for another 5 minutes.
- Now add in the cornflour thoroughly combining if your onion mixture is too dry add a splash of the wine.
- Now this is the important part: you need to now cook the onion roux for about 15 minutes – this increases the flavours in the gravy.
- Gradually add in wine and chicken stock stirring constantly until well combined. Reduce to a simmer for about 15 to 20 min
- Add in black pepper and sour cream and it’s ready to use.
Our Foodie Miss Jo: “This time I used my gravy for Bangers and Mash made with free range chicken sausages but those who prefer a beef based gravy, just switch out the chicken stock for beef stock. You can also add sautéed mushrooms for a slightly stroganoff style gravy”.