Ww Onion Gravy, Heavy on the Onions

READY IN: 30mins
Recipe by Shuzbud

I came up with this dish to go with sausage and mash- it is a vegetable side and gravy in one. This recipe provides a total of 2 WW points, providing there is no fat in the beef stock. If you are not watching calories as closely, feel free to add more flour to produce a thicker gravy- add 1 WW point per tablespoon of flour added.

Top Review by Leggy Peggy

This gravy is sensational -- I could eat it all by myself. We made 1/3 of a batch mostly as written (used a little less flour). Served with Recipe #423250, Recipe #424194 and Recipe #425526. This was an amazing combination that let us mop up all the juices and flavours of all these wonderful dishes. Totally wonderful.

Ingredients Nutrition

Directions

  1. Peel and cut the onions into wedges, about an eighth of an onion each.
  2. Put these onion wedges into a saucepan, add the beef stock and heat until just boiling.
  3. Meanwhile, mix the flour with the cold water until all lumps are gone.
  4. Slowly add the flour and water mixture to the stock, stirring quickly until it is all mixed in.
  5. Put the rosemary sprigs in whole.
  6. Turn the heat down to a simmer, cover and cook for 20-30 minutes, until the onions are cooked to your liking and the gravy has thickened.
  7. Remove the rosemary sprigs and serve over your favourite meat dish.

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