Onion gravy

Onion gravy
Bangers and mash with onion gravy
Type Gravy
Main ingredients Onion
Ingredients generally used Broth, flour

Onion gravy is a type of gravy prepared with onion.[1] Various types of onions are used in its preparation,[2] and some onion gravies use several types of onions in their preparation. Some preparations caramelize the onions.[3] Onion gravy may be served to accompany many foods, such as pork, beef steak, meatloaf, hamburger, bangers and mash, hot dogs, and French fries,[1][4][5][6] among others. Vegan onion gravy also exists, which may use seitan cooking broth in its preparation.[7] Premade mixes and formulations also exist, such as solid sauce bars.[8]

Ingredients

Roasted onion gravy

Primary ingredients include onion, broth or stock, such as beef or chicken stock, and flour.[1][9] Sweet onion is used in some versions,[10] and some versions incorporate beer or red wine in the gravy.[3][11] Additional ingredients may include cream, garlic, bread crumbs, butter, vegetable oil, and brown sugar,[1][3][4] among others. Various herbs and spices may be used, such as salt, pepper, sage, oregano, and thyme.[4][12]

See also

References

  1. 1 2 3 4 The Great American Hot Dog Book. p. 66. Retrieved 4 September 2014.
  2. ↑ Buffalo Girl Cooks Bison. p. 132. Retrieved 4 September 2014.
  3. 1 2 3 The Gourmet's Guide to Cooking with Beer. p. 82. Retrieved 4 September 2014.
  4. 1 2 3 Tom Kerridge's Proper Pub Food. p. 149. Retrieved 4 September 2014.
  5. ↑ Austin Chef's Table: Extraordinary Recipes from the Texas Capital. p. 100.
  6. ↑ Georgia Curiosities, 3rd. p. 192.
  7. ↑ Vegan Slow Cooking. p. 98.
  8. ↑ "Process for making solid sauce bar". Jun 29, 1976. Retrieved 4 September 2014.
  9. ↑ Delilah's Everyday Soul: Southern Cooking with Style. p. 177.
  10. ↑ Vintage Restaurant: Handcrafted Cuisine from a Sun Valley Favorite. p. 169. Retrieved 4 September 2014.
  11. ↑ How To Cook for Food Allergies. p. 94.
  12. ↑ New Vegetarian Cuisine: 250 Low-Fat Recipes for Superior Health. p. 103.
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