Onion Gravy Recipe

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Onion Gravy 18 Submitted by Millereg "English recipe traditionally served with sausages. Very good served with all types of poultry and game birds."   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Crafty Lady 13 Ready In: 30mins Ingredients: 6 Yields: 2 cups, approximately Serves: 4-6 Nutrition information

ingredients

Units: US

• 2 tablespoons vegetable oil
• 1 large onion, halved then sliced
• 1 tablespoon plain flour
• 12 fluid ounces chicken stock
• 1 teaspoon dried mixed herbs
• 1 teaspoon Worcestershire sauce

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directions

• Heat the oil in a medium sized saucepan.
• Add the onions and sauté until brown, about 10 minutes.
• Sprinkle the flour over the onions and continue to cook, stirring, for 2-3 minutes.
• Gradually add the stock, herbs and Worcestershire sauce and continue to cook until thickened.
• Partially cover and cook for a further 10-15 minutes to allow the flavours to develop, stirring from time to time.

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1. What herbs are used for the "dried mixed herbs" in this recipe? Thank you.   icons / ellipsis / ellipsis-horizontal mkorte33 Reply See 1 Reply

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Reviews

MOST POPULARMOST RECENT Write A Review

1. 5 stars and I don't even like onions! DH and I decided to try Toad in the Hole. That was our first time eating English food. This gravy was the only reason we could eat it. I used thyme and sage. Excellent!   icons / ellipsis / ellipsis-horizontal Babybub Reply 2
2. This was an exceptionally easy recipe to make. Instead of using vegetable oil, I used the drippings from the steak that I had cooked and omitted the worcestershire sauce. It was yummy. I also sauteed the onions in one half of the pan (it was a big pan) while the steak was cooking which gave the gravy an onion-beefy flavor. I gave it 4 stars because I am married to the pickiest man in the world, he is the epitome of a kid, and rarely likes new things, but I get tired of cooking the same things. I may come back and increase the rating.   icons / ellipsis / ellipsis-horizontal SweetSueAl Reply 2
3. I made this to go with French Tarts - Toad in the Hole and it complemented the dish brilliantly. We used Benecol spread instead of vegetable oil but we always make this switch. Very nice indeed, and this will be the gravy recipe I use from now on. Cheers :D   icons / ellipsis / ellipsis-horizontal rasully Reply 1
4. Deliciously simple:) I used the oil and butter from the chops, but I removed most of it after onions were browned to keep it less fattening, it turn out great. Thanks for sharing.   icons / ellipsis / ellipsis-horizontal Roxanne L. S. Reply
5. I too made this to go with French Tart's Toad-In-The-Hole recipe (seems to be a very popular dish). The gravy was very easy to make and was perfect for this traditional English dish.   icons / ellipsis / ellipsis-horizontal Crafty Lady 13 Reply

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Tweaks

MOST POPULARMOST RECENT

1. Served this with French Tart's Toad in the Hole and mash to celebrate the opening of the London Olympics. I used beef broth instead of chicken. This was easy, delicious, and complemented the dish. Thanks!   Lori in NC Reply
2. This was an exceptionally easy recipe to make. Instead of using vegetable oil, I used the drippings from the steak that I had cooked and omitted the worcestershire sauce. It was yummy. I also sauteed the onions in one half of the pan (it was a big pan) while the steak was cooking which gave the gravy an onion-beefy flavor. I gave it 4 stars because I am married to the pickiest man in the world, he is the epitome of a kid, and rarely likes new things, but I get tired of cooking the same things. I may come back and increase the rating.   SweetSueAl Reply

RECIPE SUBMITTED BY

Millereg Christmas Island icons / following Follow Me

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Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.   View Full Profile Advertisement Advertisement Advertisement

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