onion gravy

image courtesy of Lena Ljungar / Flickr

 

We love onion gravy, but it’s really best when you have time to cook the onions slowly, and I never think about it in time. But this time, I did!

I cut three onions in half, and sliced them as thinly as I could, then put them in the baby slow cooker. Also added a good glug of very dry sherry, about a dessertspoon of olive oil, and a teaspoon? of brown sugar. After about six hours they had reduced their volume by about two thirds,  and next time I shall cook them for even longer for more intense onionyness.

Then I decanted them into a pan, added a slosh of red wine (as there’s the end of a bottle hanging about in the kitchen looking dejected) and some gravy granules (I know, sorry, but I was in a hurry). Then I bubbled it down so there wasn’t too much liquid, and poured it over pork chops and mashed root veg.

That made enough for four greedy folk, so I have put the remainder in the freezer – there were only two greedy folk here :)

Mirrored from Reactive Cooking.