Onion gravy recipes
Ingredients
- 2 Kg White Onion (Large)
- To Taste Salt
- To Taste Pepper
- 1 Tbsp Malt Vineger
- 55 g Butter
- 55 g Flour
- 300ml Beef Stock
Method
- 1. Slice up the onions and fry.
- 2. Pour in the vinegar stiring all the time.
- 3. Cook for about 10 mins until the onions have some colour.
- 4. Add butter and stir well until melted.
- 5. Add the flour
- 6. Cook for a further 5 mins.
- 7. Add the stock and simmer on a low heat fro a short time.
- 8. There you have it!
Kenny has contributed to these popular cooking recipes:
Ingredients
- 1 onion. halved. finely chopped
- as much as you need Bisto Gravy Granules (instant)
- ½ small bottle/ 1 glass Red wine
- as much as you need boiling water
- rosemary
- salt and pepper to taste
- large pinch of sugar
- olive oil
Method
- Fry the onion in olive oil until it starts to brown.
- Boil as much water as you need, then add to the appropriate amount of instant Bisto gravy powder. (This recipe works best with onion or original flavour).
- Add the gravy to the pan of onions, then add the wine. Bring to the boil, then allow to simmer for 10 minutes.
- Add the salt, pepper, sugar and rosemary, and boil until the alcoholic taste is gone from the gravy as much as you like (normally about 5 more minutes).
- Serve!
jamin has contributed to these popular cooking recipes:
Ingredients
- 2 Onions (medium)
- 1 Vegetable Stock Cube
- 2 TBSP Olive Oil
- 3 /4 PT Water
- 1 TSP Mixed Herbs
- 1 DSP Organic Fine Wholemeal Flour
- 1 DSP Cornflour
- 1 HEAPED TSP Marmite
Method
- 1. Peel and chop ONIONS into small or medium squares.
- 2. Boil kettle for hot water.
- 2. Heat OIL in small pan and add ONIONS, saute for a couple of minutes then stir in MIXED HERBS.
- 3. Add approx. 3/4 pint of freshly boiled WATER - or more as required. Mix in VEGETABLE STOCK CUBE and leave to simmer for 15 minutes.
- 4. Meanwhile blend 1 DSP. of FINE WHOLEMEAL FLOUR and 1 DSP. of CORNFLOUR with some cold water (or 2 Wholemeal). Mix in to thicken gravy, add more liquid if too thick.
- 5. Take off heat and stir in MARMITE (quantity adjust to preference). Taste to check seasoning.
- 6. Keep warm with lid on without re-boiling.
Be the first to comment
Add comment