ROASTED ONION GRAVY

This brown and "unappetizing" looking sauce tastes in fact better than it looks, especially if it’s homemade.

"Onion Gravy" is a popular English sauce that is very tasty and tangy. It is perfect over quality pork sausages or served with our good old “Toad In The Hole”…

The original recipe was taken from www.sausagelinks.co.uk and was slightly modified by myself.

Ingredients:
2 Big white onions, thinly sliced
80g Unsalted butter
1 1/2 Tbs Plain white flour
400ml Chicken stock
100ml Red wine
2 Tbs Sweet/mild mustard
1 Tsp Worcestershire sauce
1/4 Tsp Garlic powder

Method:
1. In a heavy pan, melt the butter and fry the onions over medium heat for 10 minutes, until soft and translucid.
2. Turn the heat down low and cover the pan.
3. Cook until the onions are brown for about 20-30 minutes.
4. Stir in the flour and cook for a minute.

5. Add the wine, stock, Worcestershire sauce, garlic and mustard.
6. Bring the gravy to a boil and simmer for about 15 minutes over low heat.
7. Check the seasoning and serve.

Remarks:
Do not burn the onions or the flour!

Serving suggestions:
Serve with “Toad In The Hole” (see recipe), Yorkshire puddings, pork sausages, fried liver, pork chops, ham steak or steak.

(North Yorkshire Moors -Pic by John David www.trekearth.com)