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Onion gravy

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I know I usually post a vegetable dish, but I thought this week I might try a versatile gravy.  Onion gravy is quite common here in Britain and goes on everything from sausages to chicken.  I am not a big gravy fan, but this is more what I would catergorize as a nice sauce, rather than an American-style gravy.

Peel, halve and thinly slice two onions (doesn’t matter which kind, but you could also use shallots).  Put in a pan with a tiny splash of oil and a generous sprinkling of salt, cover, and saute over medium heat until soft.  Add in one tablespoon of butter, and it must be butter, and continue cooking the onions in the butter for a few minutes.  Then sprinkle in some brown sugar (between 1/2 t0 1 tsp, depending on your tastes) and a bit of cracked pepper.  Top with either 1 c of water and half of a GF buillion cube or 1 c of GF stock.  Bring to a boil and reduce by half.

Before serving, taste the gravy.  If it needs more salt, add in more salt or a splash of GF soy sauce, which will add more color.  If you want it a bit more tangy, add in a tiny splash of cider vinegar.  Serve warm, and any leftover can be used as a base for onion soup (or just thrown into the soup pot, if you’re not making onion soup in particular).

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About Kara

I am what happens when you combine a WWII enthusiast, an environmentalist and a frugal celiac/coeliac.

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