Best 8 Ww Onion Gravy Heavy On The Onions Recipes

ONION GRAVY

Steps:

• Finely slice the onions
• Melt butter in a large frying pan, and once melted, add the onions
• Fry the onions over a low heat for 5 minutes, until they are beginning to turn clear
• Add sugar to the onions, and continue to cook for a further 10 minutes, or until they are clear and beginning to brown
• Add the flour to the onions, and stir to coat the onions thoroughly
• Cook the flour for a minute
• Add thyme (dried or fresh leaves, whichever you have)
• Add beef stock, and bring the mixture to boil
• Once boiling, add Worcestershire sauce
• Continue to boil the gravy, stirring constantly until it reaches the thickness you like. If the gravy is too thick, add a little bit more water
• Serve and enjoy!

ONION GRAVY

Steps:

• Slice the onions to about ½ inch thick, try to make them the same size so they cook evenly.
• Melt 4 TBS butter in a pot over medium heat and add the sliced onions. Cover partially and let them simmer, soften, and reduce for about 25 minutes. Stir every few minutes and reduce heat if they start cooking too quickly.
• Meanwhile, whisk the cornstarch and COLD water together until well-combined. Add the seasonings and beef broth and stir to combine. Store in the fridge until ready for use.
• Once the onions are reduced, whisk the cornstarch/broth/seasonings once more, then add them to the pot. (If the cornstarch has settled to the bottom, a silicone spatula can be used to lift it up.)
• Use the liquid to "clean" the bottom of the pot from the onions. This gives the gravy more flavor.
• Bring to a boil, then reduce to a simmer. Continue to simmer until desired thickness is obtained.
• Optional: Remove from heat and melt 1 Tablespoon cold butter at the end for a silky, velvety finish. This is a technique that chefs use called "monter au beurre".

BEST ONION GRAVY

Steps:

• Melt the butter in a saucepan over medium high heat. Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden). Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes. Remove sprigs of herbs. Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. Add the cold butter and whisk until dissolved. Add salt and pepper to taste and more mustard if desired.

WW ONION GRAVY, HEAVY ON THE ONIONS

Steps:

• Peel and cut the onions into wedges, about an eighth of an onion each.
• Put these onion wedges into a saucepan, add the beef stock and heat until just boiling.
• Meanwhile, mix the flour with the cold water until all lumps are gone.
• Slowly add the flour and water mixture to the stock, stirring quickly until it is all mixed in.
• Put the rosemary sprigs in whole.
• Turn the heat down to a simmer, cover and cook for 20-30 minutes, until the onions are cooked to your liking and the gravy has thickened.
• Remove the rosemary sprigs and serve over your favourite meat dish.

EASY ONION GRAVY

Steps:

• Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add onions and saute until tender, 3 to 5 minutes. Remove onions to a plate.
• Add remaining olive oil to the skillet and heat over medium heat. Add flour to the hot oil; whisk constantly, adding salt and pepper as the flour cooks. Slowly add a little beef broth at a time, continuing to stir, until all broth has been added.
• Slowly add the milk while continuing to stir. Bring to a boil and cook until thickened, 2 to 3 minutes. Stir in sauteed onions. Remove from the heat and place in a serving dish.

ONION GRAVY

Steps:

• Cook onion in oil and butter in a 12-inch heavy skillet over moderately high heat, stirring frequently, until onion is softened and browned, about 15 minutes. Add flour and cook, stirring, 1 minute. Stir in water, broth, Worcestershire sauce, and pepper and simmer, stirring and scraping up brown bits, until gravy is slightly thickened, 8 to 10 minutes. Season with salt and additional Worcestershire sauce if desired.

ONION GRAVY

Steps:

• Heat oil in a skillet over medium heat; stir in onions and salt. Cook and stir until onions have softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and dark brown, about 40 minutes more.
• Add quick-mixing flour; mix well and allow it to brown slightly in the pan for 1 to 2 minutes. Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Maintain a simmer and cook until sauce has reduced and thickened enough that it will coat the back of a spoon.
• Add butter; mix well. Transfer gravy to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until there are no chunks of onion left.

EASY ONION GRAVY

Steps:

• Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
• Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.