Creamy Onion Gravy Recipes

ONION GRAVY

Steps:

• Heat the oil in a medium sized saucepan.
• Add the onions and sauté until brown, about 10 minutes.
• Sprinkle the flour over the onions and continue to cook, stirring, for 2-3 minutes.
• Gradually add the stock, herbs and Worcestershire sauce and continue to cook until thickened.
• Partially cover and cook for a further 10-15 minutes to allow the flavours to develop, stirring from time to time.

CREAMY ONION GRAVY

Steps:

• In a small saucepan, saute onion in 1 tablespoon butter until tender. Transfer to a small bowl; set aside. , In the same pan, melt remaining butter over medium-low heat. Combine the flour, salt, garlic powder and pepper; whisk into butter until smooth. Gradually add buttermilk and water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in onion.

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:

• 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.

CREAMY BEEF AND ONIONS

Steps:

• In a nonstick skillet, cook the beef, mushrooms and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , In a small bowl, combine the gravy, yogurt, Worcestershire sauce, thyme and pepper; pour over beef. Cook until heated through. Serve with noodles; sprinkle with parsley.

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.

VEGGIE-FILLED TURKEY LOAF WITH CREAMY ONION GRAVY

Steps:

• Preheat the oven to 350°F
• Lightly grease a large roasting pan.
• In a skillet, cook the CHOPPED onions and the garlic in the butter until soft.
• Add the mushrooms and cook for 5 minutes.
• Scrape the mixture into a large bowl and let cool.
• Add the turkey, bread crumbs, eggs, mustard, parsley, thyme, salt and pepper to the bowl; mix well.
• Shape half of the meat mixture into a 14x4-inch loaf, flattening the top.
• Place the green beans down the center, leaving a 1 inch border.
• Top with the remaining meat mixture, shaping and sealing the loaf to enclose the beans.
• Place the SLICED onions around the meat loaf.
• Bake for 45 minutes, or until an instant-read thermometer registers 160F and the loaf is firm to the touch.
• Transfer the meat loaf to a cutting board. Leave onions in the pan.
• GRAVY: Place the roasting pan with the sliced onions still in it over medium heat.
• Add 1/4 cup of the chicken broth, stirring up onions and any browned bits from the bottom of the pan.
• In a small bowl, whisk together the flour and milk, then add the remaining 1 cup chicken broth.
• Add flour-broth mixture to the roasting pan; bring to a boil, keep whisking.
• Cook until mixture is thickened.
• Slice meat loaf and serve with gravy.