Sop up this onion gravy with a hearty piece of sourdough bread or creamy mashed potatoes. Its a guaranteed comfort food when gravy is involved.
This can be made gluten/dairy free and pantry friendly.
It makes about 2 cups of gravy.
Prep Time7 minsCook Time25 minsTotal Time32 mins
INGREDIENTS
2 Small onions, finely choppedAbout 3 cups
4 tbsp ButterButter can be omitted if you want dairy- free, use 1 tbsp of oil or water
⅓ cup Red wineCompletely optional
2 tsp Herbs (combined to equal 2 tsp) whatever is on hand; parsley, thyme, rosemary, sage, oregano, etc.
1 tbsp Soy sauceTamari (coconut aminos if avoiding gluten) or a little salt can be added at the end to taste
1 tbsp Balsamic vinegar
1 tsp Garlic powder
2 cups Veggie or chicken broth
2 tbsp Cornstarch
2 tbsp Cold water
DIRECTIONS
1Over medium heat, heat a medium saucepan with butter (if using). Add to melted butter, onions and sauté until golden and starting to breakdown. About 7-10 minutes.
2If using wine, add to onion and allow to cook down for about 5 minutes. If not using wine, add a little water or broth to loosen onions from saucepan.
3Add herbs, soy sauce, balsamic vinegar and garlic to onions. Stir together for about 30 seconds.
Add broth to mixture.
4Allow gravy to simmer together for about 10 minutes.
5Meanwhile make “slurry” (thickening agent). In a small cup or bowl whisk together cornstarch and cold water until smooth.
6Slowly add cornstarch slurry into onion gravy to thicken. Cook for about 2 minutes.
Using a hand blender, or regular blender (caution because liquid is hot-avoid putting a tight lid on blender, use a dish towel to contain liquid), blend bleach to desired constancy.
7Pour gravy over those mashed potatoes or sliced chicken or sop up with a crusty piece of bread.
Enjoy!
Ingredients
2 Small onions, finely choppedAbout 3 cups
4 tbsp ButterButter can be omitted if you want dairy- free, use 1 tbsp of oil or water
⅓ cup Red wineCompletely optional
2 tsp Herbs (combined to equal 2 tsp) whatever is on hand; parsley, thyme, rosemary, sage, oregano, etc.
1 tbsp Soy sauceTamari (coconut aminos if avoiding gluten) or a little salt can be added at the end to taste
1 tbsp Balsamic vinegar
1 tsp Garlic powder
2 cups Veggie or chicken broth
2 tbsp Cornstarch
2 tbsp Cold water
Directions
1Over medium heat, heat a medium saucepan with butter (if using). Add to melted butter, onions and sauté until golden and starting to breakdown. About 7-10 minutes.
2If using wine, add to onion and allow to cook down for about 5 minutes. If not using wine, add a little water or broth to loosen onions from saucepan.
3Add herbs, soy sauce, balsamic vinegar and garlic to onions. Stir together for about 30 seconds.
Add broth to mixture.
4Allow gravy to simmer together for about 10 minutes.
5Meanwhile make “slurry” (thickening agent). In a small cup or bowl whisk together cornstarch and cold water until smooth.
6Slowly add cornstarch slurry into onion gravy to thicken. Cook for about 2 minutes.
Using a hand blender, or regular blender (caution because liquid is hot-avoid putting a tight lid on blender, use a dish towel to contain liquid), blend bleach to desired constancy.
7Pour gravy over those mashed potatoes or sliced chicken or sop up with a crusty piece of bread.
Enjoy!
Fish Food