Brown Onion Sauce for Gravy
A rich brown onion gravy sauce enhanced with port wine and mushroom ketchup, perfect for roasted meats and savory dishes. The onions are fried until golden, then thickened with a roux and enriched with stock and wine.
Ingredients
- 2 ounces Butter, clarified or ghee (Original recipe specifies 'free of water' - clarified butter or ghee works best)
- 6 medium White onions, finely sliced (Original calls for Patna onions; use sweet white onions)
- 1 ounce All-purpose flour (About 3 tablespoons)
- 1.5 cups Beef or chicken stock (Use good quality stock for best flavor)
- 0.5 teaspoon Black pepper, freshly ground (To taste)
- 0.5 teaspoon Salt (To taste)
- 1 tablespoon Port wine (Ruby or tawny port)
- 1 tablespoon Mushroom ketchup or Worcestershire sauce (Worcestershire sauce is a good modern substitute)
- 1 teaspoon Lemon juice or vinegar (Optional, for a sharper gravy)
More recipes using Onions
Roasted Onions
Simple roasted onions cooked in their skins until tender and caramelized, served with butter, salt, and pepper. A classic side dish with minimal preparation.
Plain Boiled Onions
Tender boiled onions cooked in milk and water, served with melted butter. A simple, classic side dish from traditional British cookery.
Juice of Onions and Garlic
A traditional method for extracting concentrated juice from onions and garlic by pounding with water and straining. This aromatic liquid can be used as a flavoring base in curries, marinades, and sauces.
Onion Rice
Simple, quick and easy recipe to make when there are less ingredients.
Instructions
- 1Peel and finely slice 6 medium white onions into thin, even slices.
- 2Heat 2 ounces of butter or ghee in a large saucepan over medium heat. Add the sliced onions and fry, stirring frequently, until they turn a light golden brown color, about 10-12 minutes.
- 3Gradually stir in 1 ounce of flour, mixing well to coat the onions and create a roux. Cook for 2-3 minutes, stirring constantly, to cook out the raw flour taste.
- 4Gradually add the stock, stirring constantly to prevent lumps. Add the salt and black pepper. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
- 5Pour the sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids with the back of a spoon to extract all the liquid and flavor. Discard the solids.
- 6Return the strained sauce to low heat. Stir in the port wine and mushroom ketchup (or Worcestershire sauce). If desired, add lemon juice or vinegar for a sharper flavor. Heat through for 1-2 minutes and serve hot.
