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This sounds so good: Swap Cream with Onion Pur
- Thread starter mariadnoca
- Start date
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Guest
Guest
gravy with onions
I use an adaptation of an In Garten recipe for gravy that starts with a lot of onions cooked slowly in butter until very soft and golden. Flour is added and cooked briefly. Stock or broth is added and cooked until thickened. Immersion blender is used to puree the onions. A dash of brandy and cream to finish (if I remember). I will never make gravy any other way after trying this method.
I use an adaptation of an In Garten recipe for gravy that starts with a lot of onions cooked slowly in butter until very soft and golden. Flour is added and cooked briefly. Stock or broth is added and cooked until thickened. Immersion blender is used to puree the onions. A dash of brandy and cream to finish (if I remember). I will never make gravy any other way after trying this method.
Agreed. Good stuff and can be made ahead. Like you, I sometimes use the stick blender
to puree the onions. Sometimes I also add some fresh thyme leaves at the end of cooking the onions.
Homemade Gravy (Makes 3 cups)
1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken stock, preferably homemade, heated
1 tablespoon Cognac or brandy
1 tablespoon heavy cream (optional)
In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don’t rush this step; it makes all the difference when the onions are well cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.
Source: Barefoot Contessa Family Style by Ina Garten
http://www.barefootcontessa.com/recipes.aspx?RecipeID=485&S=0
http://www.barefootcontessa.com/recipes.aspx?RecipeID=485&S=0
to puree the onions. Sometimes I also add some fresh thyme leaves at the end of cooking the onions.
Homemade Gravy (Makes 3 cups)
1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken stock, preferably homemade, heated
1 tablespoon Cognac or brandy
1 tablespoon heavy cream (optional)
In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don’t rush this step; it makes all the difference when the onions are well cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.
Source: Barefoot Contessa Family Style by Ina Garten
http://www.barefootcontessa.com/recipes.aspx?RecipeID=485&S=0
http://www.barefootcontessa.com/recipes.aspx?RecipeID=485&S=0
G
Guest
Guest
That's the recipe I use except:
I decrease the butter to 6TB and increase the flour to 6TB. I have also made it with beef stock.
I decrease the butter to 6TB and increase the flour to 6TB. I have also made it with beef stock.