Best 3 Roasted Onion Gravy Recipes

APRICOT-GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY

Steps:

• For Glaze:
• Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes.
• For Herb Butter:
• Blend all ingredients in small bowl. Set aside.
• For Onion Mixture:
• Melt butter in heavy large skillet over medium heat. Add onions and shallots and sauté until very soft and light brown, about 20 minutes. (Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.)
• For Turkey:
• Position rack in lowest third of oven and preheat to 400° F. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey. Roast turkey 30 minutes. Reduce oven temperature to 325° F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to pan. Roast 15 minutes. Bring glaze to simmer. Brush 1/2 cup glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F. or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey). Place turkey on platter, tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
• For Gravy:
• Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender. Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
• Serve turkey with gravy.

SLOW-ROASTED PORK WITH CARAWAY ONION GRAVY

Steps:

• Preparation Preheat the oven to 300-degrees. Season the pork generously with salt and pepper and sprinkle with the caraway seeds. Melt the bacon fat over medium-high heat in a roasting pan placed over 2 burners. Add the pork and the chine bone and brown on all sides, about 10 minutes. Remove the pan from the heat. Place the onion in the pan and arrange the pork roast, bony side up, on top of the onions. Leave the chine bone in the pan and put the pan in the oven. After 1 1/2 hours, remove the pan from the oven. The onion should be browned and caramelized. Turn the roast over to the other side and add the garlic, tomato paste, and chicken stock. (Don't worry about stirring globs of tomato paste into the stock since you'll be whisking the gravy later.) Return the pan to the oven for another hour. After 2 1/2 hours of roasting, an instant-read thermometer inserted into the meat should read about 165 degrees. If the temperature is lower, continue to roast the pork until the thermometer reads 165 degrees, then remove the pan from the oven. Transfer the pork to a platter and set it in a warm spot, loosely covered with foil. Place the roasting pan on 2 burners over medium-high heat and bring the liquid to a simmer. Gradually sprinkle in the flour, whisking constantly. Continue whisking for about 5 minutes, until the flour taste is cooked out, any lumps of tomato paste are smooth, and the gravy is barely thick enough to coat a spoon. Also whisk in any juices from the platter that have collected around the roast. You can strain the gravy if you prefer. Transfer the pork to a cutting board and cut it into portions between the bones. Pile the pork on a platter and pour about a quarter of the gravy over the meat. Pour the rest of the gravy into a sauce boat and serve the pork accompanied by gravy and dumplings.

ROASTED-ONION GRAVY

Steps:

• Preheat oven to 400°F.
• Place the chopped onions in a bowl, add 1 teaspoon of the oil, paprika, the sugar and toss the onions around to get a light coating.
• Then spread them on a solid 13x9 baking tray, place the onions in the oven for 15 to 20 minutes, watch them- they need to be nicely blackened round the edges but not burned.
• When they are ready, remove them from the oven.
• First add the Worcestershire and mustard powder to the stock.
• Transfer the onions from the baking tray to a medium-sized pan, add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour.
• Stir all this together over a medium heat for about 2 minutes and then switch to a whisk, gradually add the stock to the pan, whisking all the time, until it's all used.
• Bring it up to simmering point and gently simmer for 5 minutes.
• Taste to check or it needs salt and pepper, then pour into a bowl or a jug.