Onion Gravy

If there’s one thing I can do, a rich brown sludge is it. I’d never made onion gravy before, but TLM decided yorkshire puddings, beef and onion gravy were in order, so I obliged. This turned out to be the single best gravy I’ve ever made (surpassing even the turkey gravy I made over Christmas, which had a recipe and everything). Here’s how I did it:
  • Roasting joint
  • 1 onion, sliced as finely as possible
  • 1 tablespoon Worcestershire sauce
  • great big grind of black pepper
  • salt
  • 1 can beer (Guinness in this case)

How to make it

I sliced the onions as finely as possible, placed the beef on top, poured the beer around the edges, seasoned and cooked till the beef was done. I let the beef rest, then poured out the oniony, beery, beefy juices into a pan and thickened with a little flour. And that was it. Simply delicious, and definitely to be repeated. It produced enough gravy to freeze a portion for having with sausage and mash at a later date.

One response to “Onion Gravy

  1. Greg February 26, 2008 at 1:29 am

    That looks wonderful. So succulent. Oh, I’ve tagged you for a MeMe. Now you have to tell us more about yourself! More info on my meme post.http://gregcooks.blogspot.com

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