Best Ww Onion Gravy Heavy On The Onions Recipes

ONION GRAVY

Onion Gravy image

This rich onion gravy recipe is delicious and easy to follow.

Provided by hintofhelen

Categories Sides

Time 25m

Number Of Ingredients 7

Ingredients

2 White onions
2 tbsp Butter
1 tbsp Sugar
2 tbsp Plain flour
500 ml Beef stock (oxo cube with boiling water)
2 tbsp Worcestershire sauce
Pinch thyme leaves - or 1 tbsp dried thyme

Steps:

Finely slice the onions
Melt butter in a large frying pan, and once melted, add the onions
Fry the onions over a low heat for 5 minutes, until they are beginning to turn clear
Add sugar to the onions, and continue to cook for a further 10 minutes, or until they are clear and beginning to brown
Add the flour to the onions, and stir to coat the onions thoroughly
Cook the flour for a minute
Add thyme (dried or fresh leaves, whichever you have)
Add beef stock, and bring the mixture to boil
Once boiling, add Worcestershire sauce
Continue to boil the gravy, stirring constantly until it reaches the thickness you like. If the gravy is too thick, add a little bit more water
Serve and enjoy!

BEST ONION GRAVY

BEST Onion Gravy image

The BEST onion gravy made from scratch!

Provided by Kimberly Killebrew

Categories condiment Sauce

Time 1h10m

Number Of Ingredients 14

Ingredients

1/2 stick (56 grams) unsalted butter
2 large yellow onions (, peeled, cut in half and thinly sliced (or diced if you prefer smaller pieces))
2 teaspoons sugar
1/2 cup red wine
2 sprigs fresh thyme
1 large sprig fresh sage
2 cups strong beef broth
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon prepared yellow mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon dark balsamic vinegar
1 tablespoon cornstarch dissolved in 1 tablespoon water
2 tablespoons cold unsalted butter

Steps:

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.

Nutrition Facts : ServingSize 0.25 cup, Calories 82 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 396 mg, Fiber 1 g, Sugar 2 g

WW ONION GRAVY, HEAVY ON THE ONIONS

Ww Onion Gravy, Heavy on the Onions image

I came up with this dish to go with sausage and mash- it is a vegetable side and gravy in one. This recipe provides a total of 2 WW points, providing there is no fat in the beef stock. If you are not watching calories as closely, feel free to add more flour to produce a thicker gravy- add 1 WW point per tablespoon of flour added.

Provided by Shuzbud

Categories Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 red onions
3 cups beef stock
2 tablespoons flour
4 tablespoons cold water
2 large sprigs fresh rosemary

Steps:

Peel and cut the onions into wedges, about an eighth of an onion each.
Put these onion wedges into a saucepan, add the beef stock and heat until just boiling.
Meanwhile, mix the flour with the cold water until all lumps are gone.
Slowly add the flour and water mixture to the stock, stirring quickly until it is all mixed in.
Put the rosemary sprigs in whole.
Turn the heat down to a simmer, cover and cook for 20-30 minutes, until the onions are cooked to your liking and the gravy has thickened.
Remove the rosemary sprigs and serve over your favourite meat dish.