Grain-free brown onion & herb gravy, thick & tasty goodness !
Hi all !
I’ve been working on some sort of brown gravy for a while now and have only now been happy with the flavours and consistency. Using the two onions makes it nice and thick. If you find that it is too thick, just add from more stock. I find I did need to do this if using next day.
This would go really well with just about anything you use gravy on ! You can also freeze in ice cube trays to use when you like. It is pictured here with my Spiced carrot and capsicum sausages and Creamy garlic cauliflower mash.
Enjoy ! Joni
Start by browning your onions to make the brown colour and sweet flavour
Next add the other ingredients and keep browning
Finally add the stock and let simmer and develop
Then blitz until smooth, the onion thickens it up nicely
And now it is ready to serve !
- 1 tbs olive oil
- 2 brown onions, diced
- 1 tsp Brandy essence
- 1 tsp white wine vinegar
- 2 garlic cloves, sliced (or 2 tsp minced)
- 2 bay leaves
- 2 tbs fresh parsley, chopped
- 1 tbs dried sage
- 1 tsp dried thyme
- 1 cup of stock (I used Massel Vegan chicken stock)
- 1 tsp cracked black pepper
- In a small saucepan heat the oil over medium heat. Add the onion. Cook until it is well browned as this gives the flavour and colour to the gravy. See pic.
- Add the brandy essence and vinegar, cooking for a few minutes until it is evaporated.
- Add the garlic, bay leaves, parsley, sage & thyme and stir.
- Add the stock and cook for ten minutes until reducd. Remove the bay leaves.
- Blitz until smooth. Taste and add salt & pepper if it needs it.
- This gravy serves 8 people, allowing three tbs each of gravy.
- Excellent for freezing in ice cubes for a quick tasty gravy over vegetables
