ONION GRAVY
Ek soek nou al lank al na ‘n lekker onion gravy resep. Ek kan met oorgawe sê die soektog is verby. Ek kan met oorgawe hierdie sous met ‘n lepel sit en op eet. Ek gaan volgende keer ‘n baie groot bak hiervan maak en in porsies vries. Al wat ek anders gedoen het, was om die Maizena uit te laat en die een helfte van die sous met ‘n stick blender fyn te maak en terug te meng. Dit was oor genoeg om die mengsel dik genoeg te maak. Vind die resep by Daring Gourmet en maak my eie aanpassings.
- 56 g unsalted butter
- 2 large yellow onions, peeled, cut in half and thinly sliced (or diced if you prefer smaller pieces)
- 2 teaspoons sugar
- ½ cup red wine
- 2 sprigs fresh thyme
- 1 large sprig fresh sage
- 2 cups strong beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon prepared yellow mustard
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon dark balsamic vinegar
- 1 tablespoon cornstarch, dissolved in 1 tablespoon water
- 2 tablespoons cold unsalted butter
Melt the butter in a saucepan over medium high heat. Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden).
Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes.
Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes.
Remove sprigs of herbs.
Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. Add the cold butter and whisk until dissolved. Add salt and pepper to taste and more mustard if desired.
Note:
This homemade onion gravy will keep for up to 3 days in the fridge in an airtight container and can be reheated in the microwave or on the stovetop. It will also freeze for up to 3 months.
Recipe tested by Petro Borchard
Foto: Petro Borchard
