Best Caramelized Onions Mushroom Gravy Recipes

CARAMELIZED ONIONS & MUSHROOM GRAVY

Steps:

• Heat the olive oil in a pan on medium heat and add the sliced onions. Sprinkle some salt over them and let the soften and caramelize gently. Add the dried herbs and sliced mushrooms next and spread them in a even layer, trying to get all of them to be in contact with the pan's surface. Cook for 2-3mins, turn them around and cook for an additional 2-3 mins so they brown evenly on both sides. Salt them at this stage, adding salt beforehand brings out the water and ends up steaming them instead of browning them. In the meantime warm the milk in a microwave. Move the browned mushrooms and onions to a corner of the pan, add butter and, as it melts sprinkle the flour and stir well. Cook for a minute until the flour gives out a nutty aroma and slightly changes color. Slowly add the warm milk, stirring continuously to avoid lumps and blend with the veggies. You do not have to use up the entire amount of milk, stop when it reaches a consistency you like. Grind some pepper and check for salt. Simmer the gravy for a 1-2mins allowing it to thicken and transfer it to a serving bowl (it will continue to thicken in the residual heat in the pan otherwise) Spoon it over some pan-crisped polenta and enjoy!

SALISBURY STEAK W/ MUSHROOM GRAVY & CARAMELIZED ONIONS RECIPE - (4.4/5)

Steps:

• Start by getting the onions caramelizing: Trim the tip and root from the onions, cut them in half and remove the skins. Slice the onion from root to stem into thin slices. Place a skillet over medium heat and melt the butter. Add all the onions to the pan and stir them gently to coat with butter. Cook the onions over the medium heat until caramelized to your liking (usually 30 minutes or so) stirring them every 5-10 minutes. When the onions have finished cooking, pour 1/4 cup wine, broth, balsamic vinegar, or water into the pan and scrape up any drippings and stir it into the onions. Salt the onions to taste. Make the mushroom gravy: Melt ½ stick of butter in a deep skillet and add the mushrooms. Coat the mushrooms in the butter and cook them down over medium-high heat until they are soft and golden. Salt and pepper them to taste and remove from the pan. In the same pan, add the other ½ stick of butter and let it melt over the medium-high heat. Once melted, add the flour and whisk together until a loose paste forms. Cook off the flour flavor for 1 minute. Add the beef stock, heavy cream and Worcestershire sauce to the pan and whisk to incorporate the butter/flour mixture (roux). Raise the heat a tad and continue whisking until the sauce is thickened, about 5-6 minutes. Add the mushrooms and salt and pepper to taste. Reduce heat to low and keep warm, stirring occasionally. Make the steak patties: Preheat the broiler to 500 degrees. Combine the ground beef, onion soup mix, egg yolks and Worcestershire sauce in a large bowl until all ingredients are mixed together very well. Form into patties about 1 inch thick. Place the patties on a broiler pan and broil them close to the heat source for 5-6 minutes per side for a medium cooked temperature. To serve: Place a steak patty on the plate and top with the mushroom gravy followed by a scoop of the caramelized onions. I like to serve these with garlic mashed potatoes and green beans almondine. Yummy!!