This deeply flavoured vegetarian onion gravy can be made with beef or chicken stock if you prefer but I often don’t bother to tell guests the difference.
Vegetarian Onion Gravy
Originally published March 11/2011.
We recently had a little dinner party to celebrate Spouse’s birthday.
We normally serve roast beef it with a burgundy gravy. However. this time where we served a prime rib roast with this delicious vegetarian onion gravy instead.
The secret to this gravy is the same as in the recently featured St. John’s Stout and Steak Soup. That secret is slowly and carefully caramelized onions.
Vegetarian Onion Gravy with a Carnivore Option
What the meat eating guests didn’t know was that their gravy was the same as the vegetarians. who particularly loved this rich, deeply flavoured gravy over crisp roasted potatoes.
Vegetarian Onion Gravy with a Carnivore Option
As the 2 photos above show, the volume of the onions gets greatly reduced through the slow cooking processes. Thus, concentrating the flavor and bringing out the natural sweetness.
This gravy can be made with any kind of stock including vegetable stock for a vegetarian option. Beef or chicken stock can also be used to make excellent gravy for a Sunday roast dinner.
You might also like our collection of Best Thanksgiving Side Dishes, which are also great at Christmas or at family dinners year round.
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Vegetarian Onion Gravy with a Carnivore Option
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Yield: 12 servings
Vegetarian Onion Gravy with a Carnivore Option
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Vegetarian Onion Gravy
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 3 quarts/liters low sodium or sodium free beef stock or chicken or vegetable stock
- 1 1/2 pounds chopped Spanish onion
- 2 large shallots chopped
- 4 cloves garlic minced
- 1 tsp ground thyme or 2 teaspoons chopped fresh thyme
- 1 tsp fresh ground nutmeg
- Salt and pepper to
Instructions
- Begin by simmering the stock until it is almost reduced in volume by half.
- Heat the butter and olive oil over medium heat in a sauté pan and add the garlic and onions.
- Cook until the onions soften, caramelize and turn golden brown, tossing constantly every 2 or 3 minutes.
- I reduce the heat several times during this process. This can take considerable time; a half hour or longer. The more you caramelize the onions the better the flavor of your gravy.
- Add the caramelized onion to the reduced vegetable (beef or chicken) stock along with the nutmeg & thyme.
- Simmer for only a few minutes before thickening the gravy by whisking in a slurry made from a couple of tablespoons of flour dissolved into 3/4 cup water.
- At this point you can serve the gravy with whole pieces of onion or if you prefer, you can blend it to a smoother consistency using an immersion blender or in small batches in a food processor.
- Makes about 2 liters nd freezes well in small airtight plastic containers.
Nutrition Information
Yield
12Serving Size
1
Amount Per ServingCalories 71Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 5mgSodium 113441mgCarbohydrates 8gFiber 1gSugar 3gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
