So what is the secret of a good onion gravy? We could spend a while here exploring the different ways of building a stock up from roasted bones and diced vegetables, add in cooking juices etc, but, we are not going to. The real secret to onion gravy is the onion. There are three factors; the choice of onion, how you cut it and how you cook them. How you make your gravy is entirely down to the time and effort you have available. Given that this really should be a quick and straightforward comfort food, I am going to commit an act of kitchen heresy. Gravy granules will work just fine for this.
The choice of onion should be either medium or large, no shallots or pickling onions need apply. Red onions are great raw, but you should be looking for either white or brown onions. Both have a medium to strong flavour and would also hold up well to cooking. Pick an onion that is firm, has no soft patches and certainly is not sprouting. Soft patches on onions can indicate they are damaged or going off, either will be over-acidic and can grip a more sensitive stomach with pain.
Cutting the onion is ideally into halves or quarters lengthwise and then into thin ribbons across the grain. This gives a nice soft onion to the gravy rather than crunchy dice or chunks. However, this all being said, it’s your choice, some people like chunks, some like it close to a classic French onion soup.
Before cooking the onions make sure you have your made up gravy ready. Heat equal butter and oil in a pan and then add the prepared onions. If you want to reduce the acidity a shade you can always soak the ready onion in cold water first, then drain and dry before use. Stir the onion until they are translucent or until browning if that is your preference. To add an extra caramel flavour, use a quick sprinkle of icing sugar over the onions and this will also give an extra brown tinge. When the onions are at the place you want them, add the gravy. Allow to warm through and then ready to serve.
