Smooth Onion Gravy Recipes

Steps:

• Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
• Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
• Stir flour into the caramelized onions and cook for 1 minute.
• Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.

Steps:

• Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
• Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.

Steps:

• In a small saucepan, saute onion in 1 tablespoon butter until tender. Transfer to a small bowl; set aside. , In the same pan, melt remaining butter over medium-low heat. Combine the flour, salt, garlic powder and pepper; whisk into butter until smooth. Gradually add buttermilk and water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in onion.

Steps:

• In medium saucepan, bring 2 cups water to boil.
• Stir in Lipton onion recipe soup mix; simmer covered 10 minutes.
• Stir in flour blended with remaining water.
• Bring to a boil, then simmer, stirring constantly, until gravy is thickened, about 5 minutes.

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Melt the butter in a heavy pan and cook the onions for about 20 minutes, stirring frequently until soft. Turn the heat down low, do not cover the pan and cook until the onions are brown, this should take about 1 hour so don't try and rush it.
• Add the stock, red wine, Worcestershire sauce and mustard.
• Bring the gravy to the simmer and reduce slightly, stir frequently, check the seasoning and serve.

Steps:

• Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add onions and saute until tender, 3 to 5 minutes. Remove onions to a plate.
• Add remaining olive oil to the skillet and heat over medium heat. Add flour to the hot oil; whisk constantly, adding salt and pepper as the flour cooks. Slowly add a little beef broth at a time, continuing to stir, until all broth has been added.
• Slowly add the milk while continuing to stir. Bring to a boil and cook until thickened, 2 to 3 minutes. Stir in sauteed onions. Remove from the heat and place in a serving dish.

Steps:

• Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
• Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
• Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
• Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

Steps:

• Heat oil in a skillet over medium heat; stir in onions and salt. Cook and stir until onions have softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and dark brown, about 40 minutes more.
• Add quick-mixing flour; mix well and allow it to brown slightly in the pan for 1 to 2 minutes. Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Maintain a simmer and cook until sauce has reduced and thickened enough that it will coat the back of a spoon.
• Add butter; mix well. Transfer gravy to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until there are no chunks of onion left.