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.
- 3 red onions
- 3 cups beef stock
- 2 tablespoons flour
- 4 tablespoons cold water
- 2 large sprigs fresh rosemary
Directions See How It's Made
- Peel and cut the onions into wedges, about an eighth of an onion each.
- Put these onion wedges into a saucepan, add the beef stock and heat until just boiling.
- Meanwhile, mix the flour with the cold water until all lumps are gone.
- Slowly add the flour and water mixture to the stock, stirring quickly until it is all mixed in.
- Put the rosemary sprigs in whole.
- 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.
- Remove the rosemary sprigs and serve over your favourite meat dish.