Ultimate Onion Gravy HT ACC
This is a really tasty gravy which is great for serving with meats, poultry or
even sausages. Simply use the corresponding stock depending on which meat you
are cooking e.g. chicken stock for roast chicken, pork or sausages.
If you prefer a smooth gravy, just pass through a sieve before serving.
Accompaniment Savoury Sauce
Gluten Wheat Dairy Free Eggless England British Europe
2 tbsp Vegetable Oil
1 Large Onion, halved then sliced
1 Garlic Clove, crushed
1 Tomato, chopped
1 teasp Dried Mixed Herbs
1 teasp Worcestershire Sauce
˝ teasp Tomato Puree
1 heaped teasp Cornflour or Gravy Granules
NB If using stock
cubes or gravy granules, check labels for Gluten/wheat
Heat the oil in a medium sized saucepan. Add the onions and sauté for 5 minutes.
Add the garlic and tomato and continue to sauté for a further 3-5 minutes.
3. Add the stock, herbs, Worcestershire sauce
and tomato puree, bring to the boil then reduce the heat, partially cover and
simmer for at least 15 minutes to allow
the flavours to develop, stirring from time to time. It can be simmered for up
to 1 hour, adding a little more stock if necessary.
4. Just before serving, mix the cornflour with a little water
then add to the gravy, stirring constantly. Continue to cook until thickened.
Alternatively, add sufficient gravy granules to produce a gravy which has the
consistency of a pouring sauce.
You can also add any meat juices from the roasting joint.
Serve with roast lamb or beef and Yorkshire Pudding.
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