why make this recipe
This Vegetarian Onion Gravy is a rich and flavorful sauce that can enhance many dishes. It's perfect to serve over mashed potatoes, rice, or even pasta. The best part is that it caters to both vegetarians and meat lovers with an easy option to make it heartier. With simple ingredients, you can create a delicious gravy that everyone will enjoy!
how to make Vegetarian Onion Gravy with a Carnivore Option
Ingredients :
- 2 tablespoon extra virgin olive oil
- 2 tablespoon butter
- 3 quarts/liters low sodium or sodium free beef stock, chicken stock, or vegetable stock
- 1 ½ pounds chopped Spanish onion
- 2 large shallots, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground thyme or 2 teaspoons chopped fresh thyme
- 1 teaspoon fresh ground nutmeg
- Salt and pepper to taste
Directions :
- Begin by simmering the stock until it is almost reduced in volume by half.
- Heat the butter and olive oil over medium heat in a sauté pan and add the garlic and onions.
- Cook until the onions soften, caramelize, and turn golden brown, tossing constantly every 2 or 3 minutes. Reduce the heat several times during this process. This can take considerable time; around half an hour or longer. The more you caramelize the onions, the better the flavor of your gravy.
- Add the caramelized onion to the reduced stock along with the nutmeg and thyme.
- Simmer for only a few minutes before thickening the gravy by whisking in a slurry made from a couple of tablespoons of flour dissolved in ¾ cup water.
- At this point, you can serve the gravy with whole pieces of onion or blend it to a smoother consistency using an immersion blender or in small batches in a food processor.
- This recipe makes about 2 liters and freezes well in small airtight plastic containers.
how to serve Vegetarian Onion Gravy with a Carnivore Option
Serve this delicious gravy over your favorite comfort foods like mashed potatoes, roasted vegetables, or pasta. For a carnivore option, spoon it over grilled steak, roasted chicken, or sausages to elevate the dish and add a delightful depth of flavor.
how to store Vegetarian Onion Gravy with a Carnivore Option
To store the leftover gravy, let it cool completely. Transfer it to airtight containers and place it in the refrigerator for up to a week. You can also freeze the gravy in small portions to use later. Just thaw in the fridge overnight before reheating.
tips to make Vegetarian Onion Gravy with a Carnivore Option
- For a deeper flavor, allow the onions to caramelize longer until they are a dark golden brown.
- Adjust the thickness by using more or less flour in the slurry.
- Feel free to add herbs like rosemary or oregano for added flavor.
variation (if any)
If you want to make the gravy even richer, try adding a splash of red wine or balsamic vinegar while cooking the onions. For a creamier texture, stir in some heavy cream at the end.
FAQs
Can I make this onion gravy vegan?
Yes, simply use vegetable stock and substitute the butter with more olive oil or a dairy-free butter.
How can I thicken the gravy without flour?
You can use cornstarch or arrowroot powder mixed with water as an alternative thickener.
Can I use other types of onions?
Yes, you can use yellow onions or sweet onions, but Spanish onions give the best flavor for this gravy.
📖 Recipe
Vegetarian Onion Gravy with a Carnivore Option
Ingredients
For the Gravy
- 2 tablespoon extra virgin olive oil
- 2 tablespoon butter
- 3 quarts/liters low sodium or sodium free beef stock, chicken stock, or vegetable stock
- 1 ½ pounds chopped Spanish onion
- 2 large shallots, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground thyme or 2 teaspoons chopped fresh thyme
- 1 teaspoon fresh ground nutmeg
- Salt and pepper to taste
- 2 tablespoon flour (for slurry) to thicken the gravy
- ¾ cup water (for slurry)
Instructions
Preparation
- Begin by simmering the stock until it is almost reduced in volume by half.
- Heat the butter and olive oil over medium heat in a sauté pan and add the garlic and onions.
- Cook until the onions soften, caramelize, and turn golden brown, tossing constantly every 2 or 3 minutes. This can take around half an hour or longer.
- Add the caramelized onion to the reduced stock along with the nutmeg and thyme.
- Simmer for only a few minutes before thickening the gravy by whisking in a slurry made from the flour dissolved in water.
- At this point, serve the gravy with whole pieces of onion or blend it to a smoother consistency.
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