Onion Gravy with Sausages and Mash

Onion gravy leads here. Sausages, peas and mash are a welcome side.

This onion gravy is the most commonly made gravy by me.  The gravy doesn't need juices from a Sunday roast, instead it's made in a pan from plenty of finely sliced onion, salted and piled up.  A little oil, low heat and flip the onion until all are golden brown and caramelised.

Then beef stock (I use part of a knorr simmered beef stock pot).  Dijon mustard, water or vegetable stock and thicken with a slurry of cornflour and dark ale or mild stout.

The gravy should be glossy and, for me, bubble like a little volcano when ready.

Tip: freeze any leftover gravy, ready to help a future batch.

Ingredients (4):

Onions:

2 medium onions, shelled, halved and finely sliced

1/4 tsp salt

1/2 tsp dried thyme

1 TBSP oil (beef fat, duck/goose fat or olive oil)

Liquid:

2/3 rds beef stock pot, dissolved in 400 ml hot water

1 tsp dijon mustard

A slosh of worcestershire sauce

3 TBSP stout or dark ale blended with

3 tsp cornflour

Method:

In an oiled pan, on a low heat, pile up the sliced onion.  Add salt and thyme and listen whilst it gently sizzles.  Stir occasionally, adding a spash of water if it gets dry.

Once the onion is evenly golden brown (20 minutes later?) Add the stock, mustard, worcestershire sauce and water, stir and simmer.

Reduce the liquid by around 1/3rd.

Add the ale/cornflour slurry and stir.  Taste test (more worcester? Mustard or beef stock?) and reduce until cooked until the gravy has reached desired flavour/consistency (around 10 more minutes).

Serve with a side of sausage, peas and mash.  Or yorkshire pudding. 

Loïc's Sausages and Mash:

My Bangers and Mash