Monday, 14 September 2015

Onion gravy

Borrowed from Google Images.
This was based on a Delia recipe which I adapted somewhat.  I thought it was really nice and just what I wanted for my sausages!  It also went really well with the runner beans.

2 medium onions, peeled, halved and thinly sliced
a knob of butter
some Worcestershire sauce - I used a vegetarian option as Beth was sharing it.
mustard powder (or you can use ready made)
some vegetable stock, made with Marigold.  I suppose I used about 400mls
a rounded dsp plain flour
salt and black pepper
some balsamic vinegar
a small dollop of marmite

Ingredients are a bit vague - you can add and taste and add more if you want.

Method for Thermione
Melt the butter in the bowl.
Add the onions, reverse mix on 2 to cover the onions with the melted butter.
Cook on 100, reverse 3, about 10 mins, MC off.  Check that the onions are nice and soft; if not, give them another five minutes or so.  Then cook on varoma heat, reverse 3 for about 5 mins to get a bit of colour.  Keep checking that it doesn't burn.

Add the mustard powder and the flour and reverse mix on 3 to cover the buttery onions.
Add the stock, Worcestershire sauce, the balsamic vinegar, the marmite and pepper and cook on 100, reverse 3, 15 mins.  Taste and if it is a bit 'floury', give it another few minutes.
Adjust seasonings if needed.  It might need salt and it might not.  The stock and the marmite are both salty and I didn't need to add any.

Normal method
Cook the onions in the butter until soft and caramelised, stirring often.
Stir in the butter and the mustard powder, then gradually add the stock, stirring continuously until it has thickened.
Add the other seasonings, taste and adjust, then cover and simmer gently for about 10 mins, stirring occasionally.

Pour into a warmed jug and serve.

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