Onion Gravy
also called brown onion gravy · smothering gravy · smothered gravy · brown gravy
- Meat and Three
- serves 6
- about 50 min
- Sauces & Gravies
Three ways to read this recipe
The table
| Brown the onions all the way to the colour you want the gravy to be. This is the whole of the flavour and there is nothing later in the recipe that can put it back. | |||
| 3 Tbs(40 g)bacon fat | brown the onions 25 min | stir the flour in 3 min | whisk in stock, simmer 12 min |
| 3 large(1 1/2 lb / 700 g; sliced thin)yellow onions | |||
| 3 Tbs(24 g)all-purpose flour | |||
| 3 cups(710 mL)beef stock | |||
| 1 tspWorcestershire sauce | |||
| 1 tspblack pepper | |||
| 1 tspkosher salt | |||
| Season it after it has reduced rather than before. Three cups goes down to two salt added at the start arrives at the table twice as strong as you meant it | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.
Pans and tools
Before anything else
2brown the onions 25 min
3stir the flour in 3 min
goes in with what step 2 made
4whisk in stock, simmer 12 min
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- 40 mintwo waits that overlap count once
- Needs you
- 28 minthe rest you can walk away from
The recipe itself says 50 min.
brown the onions 25 min
25 minneeds youfrom the start
stir the flour in 3 min
3 minneeds you25 min in
whisk in stock, simmer 12 min
12 minwalk away28 min in
- needs you
- you can walk away
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
You'll need heavy skillet
Goes with
See how it is written
>> title: Onion Gravy
>> category: Sauces & Gravies
>> tags: onion, gravy, southern, pan sauce, stovetop
>> counters: Meat and Three
>> aka: brown onion gravy, smothering gravy, smothered gravy, brown gravy
>> servings: 6
>> time: 50 min
>> pairs-with: smothered-pork-chops, baked-turkey-wings, meatloaf
>> step.1: Brown the onions all the way to the colour you want the gravy to be. This is the whole of the flavour and there is nothing later in the recipe that can put it back.
>> step.2: brown the onions 25 min
>> step.3: stir the flour in 3 min
>> step.4: whisk in stock, simmer 12 min
Brown the onions all the way to the colour you want the gravy to be. This is the whole of the flavour and there is nothing later in the recipe that can put it back.
Melt @bacon fat{3%Tbs}(40 g) with @yellow onions{3%large}(1 1/2 lb / 700 g; sliced thin) in a #heavy skillet{} and cook them down for ~brown{25%min}.
Stir @&(~1)browned onions{} with @all-purpose flour{3%Tbs}(24 g) for ~stir{3%min}, until the flour smells toasted rather than raw.
Whisk @&(~1)onion roux{} with @beef stock{3%cup}(710 mL), @Worcestershire sauce{1%tsp}, @black pepper{1%tsp}, @kosher salt{1%tsp} and ~simmer{12%min}.
Season it after it has reduced rather than before. Three cups goes down to two, and salt added at the start arrives at the table twice as strong as you meant it.