Onion Gravy
also called brown onion gravy · smothering gravy · smothered gravy · brown gravy
- Meat and Three
- serves 6
- recipe says 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. Nothing later puts 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. Three cups goes down to two and salt at the start arrives twice as strong | |||
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 min
- Needs you
- 28 minthe rest you can walk away from
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
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: Brown the onions all the way to the colour you want the gravy to be. Nothing later puts it back.
Brown the onions all the way to the colour you want the gravy to be.
>> step: brown the onions 25 min
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}.
>> step: stir the flour in 3 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.
>> step: whisk in stock, simmer 12 min
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. Three cups goes down to two and salt at the start arrives twice as strong.