 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Good with just about anything!! I sometimes add a teaspoon of dried herbs to the stock.After you transeferred the onions to the pan..add some stock to the tray, stir to loosen whatever bits are left on the tray and add it whilst making the gravy..it will add color and taste! Ingredients:
8 -10 ounces onions, peeled and chopped |
1/2 teaspoon ground paprika |
2 teaspoons peanut oil or 2 teaspoons other flavourless oil, divided |
1 teaspoon caster sugar |
2 teaspoons worcestershire sauce |
1 teaspoon mustard powder |
15 fluid ounces vegetable stock or 15 fluid ounces chicken stock or 15 fluid ounces beef stock, maybe a bit more or less,depending how thick you like the gravy. |
2 teaspoons plain flour (rounded) |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 400°F.
2. Place the chopped onions in a bowl, add 1 teaspoon of the oil, paprika, the sugar and toss the onions around to get a light coating.
3. Then spread them on a solid 13x9 baking tray, place the onions in the oven for 15 to 20 minutes, watch them- they need to be nicely blackened round the edges but not burned.
4. When they are ready, remove them from the oven.
5. First add the Worcestershire and mustard powder to the stock.
6. Transfer the onions from the baking tray to a medium-sized pan, add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour.
7. Stir all this together over a medium heat for about 2 minutes and then switch to a whisk, gradually add the stock to the pan, whisking all the time, until it's all used.
8. Bring it up to simmering point and gently simmer for 5 minutes.
9. Taste to check or it needs salt and pepper, then pour into a bowl or a jug.
|
|