EASY ONION GRAVY
Add this simple onion gravy recipe to your repertoire. It's the perfect accompaniment to sausages and roasts with the deep flavours of beef stock, red wine and herbs
Provided by Elena Silcock
Categories Condiment
Time 1h15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 150 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
RED WINE GRAVY
Gravy does not take long to prepare, but it makes all the difference to a roast dinner. I make extra to freeze, ready to defrost as and when required (lasts about 3 to 4 months in the freezer). Perfect with a British roast dinner or with veggie sausages, mashed potato and steamed greens, or poured over vegan toad in the hole.
Provided by Food Network
Categories condiment
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
- Now stir in the vegetable stock and the cornstarch mixture.
- Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.
RED WINE, HERB AND ONION GRAVY
Make and share this Red Wine, Herb and Onion Gravy recipe from Food.com.
Provided by English_Rose
Categories Sauces
Time 1h
Yield 4 cups
Number Of Ingredients 10
Steps:
- Heat a frying pan over medium-low heat. Add the olive oil and butter.
- Once the butter has melted add the onions and garlic. Gently fry for at least 15 minutes, stirring regularly, until the onions are very soft.
- Stir in the flour, mixing thoroughly.
- Gradually add the stock, stirring constantly.
- Pour in the wine, continuing to stir.
- Add the herbs and simmer for 15-20 minutes, stirring now and again.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 219.5, Fat 7.2, SaturatedFat 2.2, Cholesterol 9.5, Sodium 238.8, Carbohydrate 15.8, Fiber 1.2, Sugar 5.3, Protein 4.9
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY
Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest
Provided by James Martin
Categories Main course
Time 2h25m
Number Of Ingredients 16
Steps:
- Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
- Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
- Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
- To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.
Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium
HERB CRUSTED ROAST BEEF WITH ONION AND RED WINE GRAVY
Make and share this Herb Crusted Roast Beef With Onion and Red Wine Gravy recipe from Food.com.
Provided by Wendys Kitchen
Categories Roast Beef
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 220°C.
- Combine mustard, thyme, and oil in bowl. Season with salt and pepper.
- Rub mixture over beef. (can marinate covered in refrigerator for up to 3 hours).
- Place in roasting pan.
- Roast in oven for 1 1/4 to 1 1/2 hours. Remove from oven to a serving plate and cover with foil and set aside for 15 minutes.
- To make gravy melt butter in saucepan until foaming. Add onion, garlic and extra thyme and cook stirring occasionally for 25 minutes. Add flour stir constantly for 30 seconds until golden.
- Gradually pour in wine, stirring all the time and bring to the boil.
- Cook stirring for 2-3 minutes until reduced by half.
- Add stock and reserved pan juices and cook for a further 5 minutes.
- Remove from heat and strain if you want a smooth gravy.
Nutrition Facts : Calories 138.1, Fat 9, SaturatedFat 3.8, Cholesterol 13.4, Sodium 419.1, Carbohydrate 6.4, Fiber 1.1, Sugar 2.1, Protein 1.9
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- Melt butter in a saucepan set over medium-low heat. Once melted sprinkle in flour and stir to combine. Continue stirring for approximately three minutes, or until until the mixture turns a light brown.
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4.7/5 (9)Calories 99 per servingCategory Dinner, Sauce
- Heat a little oil in a suitably sized pan and begin frying your onions over medium heat. Once they start to take on colour, turn down to a low-medium and fry until soft and caramelized. The lower and slower you fry the onions, the more they'll caramelize and the sweeter they'll be. The sweetness will help balance out the sharp tones in the wine & saltiness in the stock.
- Melt in 1 tbsp butter then stir in 1 tbsp flour until a paste forms. Stir in your Worcestershire sauce and wine. Slowly stir in your beef stock, whisking as you go to ensure no lumps form. Season with salt and pepper.
- Allow to simmer, stirring occasionally, until desired thickness. It will thicken, just keep simmering. Take into consideration the gravy will thicken as it cools. Serve up and enjoy! (see notes for make ahead)
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