Onion Gravy

Start with some fat…bacon is good, butter will work…

Finely dice :

• 1 small Onion.

Sauté in butter until golden.

• Boil a few cups of water (or stock, if you have it).

Crush or dice 2 garlic cloves and add it to the Sauté.

  Slowly add the boiling water, a Tablespoon at a time..no more than 3-4 at once.

Repeat 3 or 4 times until the Onions are dissolved…

This takes patience and can’t be rushed…

The pan needs to be HOT and there are  NO SHORT-CUTS HERE!  …please don’t use cold or luke-warm water…it must be boiling.

There should be about 1/2 cup liquid including onions.

Remove pan from heat.

Make a slurry of :

• 1 Tablespoon flour over 3/4 cup cold water in a jar or container with a tight fitting lid.

  Shake until all lumps are gone.

• Slowly add the slurry to the onion mixture, stirring constantly.

Return to heat and simmer for 20 minutes.

There are many additions you can make for this recipe, including:

Peppercorns

Beef Stock

Chicken Stock

Vegetable Stock

Horseradish

Worcestershire Sauce

Red Wine

White Wine

Lemon Juice

Maple Syrup

Black Pepper

Roasted Garlic

Butter

Egg Yolk…..

Tags: Bacon, beef, Beet, Cook, Food, Food coloring, Garlic, gravy, jus, onion gravy, pepper, peppercorn, sauce, spicy