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This is better than any restaurant onion gravy I have had, yes you could and see onion (o'kay if you did not want to see onion strain and you have a jus that is to kill for). When I added the stocK, wine, mustard (dijon) and worcestershire I bought it to the boil for a minute or two to boil of the alcohol and then turned down to a simmer for 20 minutes and a perfect onion sauce with heaps of flavour. I did have to use 3 large brown onions and then realized I did not have a red one but did have a large red shallot so added than but anyway the result was delicious served over a t/bone steak for me and saugaes for the DS and DM (if I served the DH I think he would thrown a hatchet at me with his intolerance to onion). Thank you Terese, made for Recipe Swap 41, June 2010 Aussie/Kwi forum.
I accidentally followed this one because I thought it was the one I had made before, and it crashed and burned. How is it gravy without a flour/butter roux?? I had to rescue it at the last minute with some flour at high heat to even get it to thicken properly into an actual gravy.
So very delish! I made it exactly as written to go with a vegetarian loaf and we all loved it.
We were really impressed with your onion gravy thanks Terese. I usually cheat and make mine with well cooked onion and a demi glaze mix I have. It's good, but nothing compared to this recipe. I used both optional ingredients as we love them and served this over very big and beautiful T-Bone steaks and truuffled mash potatoes.
This is now my FAVOURITE brown gravy for when I don't have 'meat drippings'. It is so full of flavour and just the right colour as if one HAD used meat drippings. I served this with 'bangers & mash', used only white onion (didn't have a red), a healthy glug of a good cabernet sauvignon, and used some beef stock granules and residual water from boi;ing the potatoes for the mash. I did add the optional French mustard and Worcestershire sauce - probably a bit more of the mustard than was called for re my preference. This is sooooo good that, as I some left over, I am going to freeze it to see how it measures up when re-heated. If I can make oodles of this and have it 'on tap', I'll be very happy, indeed!
I enjoyed this recipe. I used about 3 T. of mustard though. Just a personal taste preference. Had it with broiled steak and roasted potatoes. I bet it is great on mashed potatoes or Salisbury steak!
Wow! Really beautiful depth of flavour that was great along with some kangaroo sausages and burgers served over the top of mash. Great instructions too, I cooked exactly as described and the only change I made was to use Dijon instead of French mustard because of what I had on hand.
This went well with Basic Meatballs. Into my 'keepers' file it goes :)
We were up at Mother Kooka's garden birthday party last weekend and Kooka made this as a dipping sauce for some meatballs. What a wonderful flavour, I just loved it. Yum Terese, can't wait to have it again.
Wow! This is so totally fabulous I can hardly believe it! Who could believe humble old onion gravy could be a gourmet experience???? I made the recipe exactly as stated except using 375ml of beef stock (that's the size of the carton it comes in). I did simmer the gravy for ten minutes or so at the end just to thicken it a little but don't expect a thick gravy - this is really more of a sauce. We served it over gourmet Cumberland Sausages and it was an absolute treat. Can't wait to try it on guests! Thank you SO much Terese. This one is a real find!