I seem to have a terrible thing on for rich and hearty foods these days. One item that is at the top of my list is the bangers and mash from my last London run.
Whilst frying up a few sausages, is fairly simple, and the creation of a “smashing” mashed potato has been covered prior. The missing key ingredient is a rich savory / sweet onion gravy to swathe them in.
Note there is a general lie bandied about in foodie-land that caramelization takes just a few minutes. This is a low and slow process, fortunately, it does not take a lot of care, but the onions will need to be stirred occasionally.
Onion gravy is a type of gravy prepared with onion. Various types of onions are used in its preparation. Some preparations caramelize the onions.Onion gravy may be served to accompany many foods, such as pork, beef steak, meatloaf, hamburger, bangers and mash, hot dogs, and French fries, among others. Vegan onion gravy also exists, which may use seitan cooking broth in its preparation. Premade mixes and formulations also exist, such as solid sauce bars.
Primary ingredients include onion, broth or stock, such as beef or chicken stock, and flour. Sweet onion is used in some versions, and some versions incorporate beer or red wine in the gravy. Additional ingredients may include cream, garlic, bread crumbs, butter, vegetable oil, and brown sugar, among others. Various herbs and spices may be used, such as salt, pepper, sage, oregano, and thyme.
Easy Onion Gravy
- Mandolin or Slicer
- 3 ea Onion Medium, Peeled, sliced very thinly
- 6 tbsp butter Alt Vegetable Oil
- 1 tbsp Flour AP
- 2 Cup Stock Chicken, Beef, Veggie, Mushroom
- 1 tsp Miso paste or Worchestershire
- 1/2 cup Red Wine optional
- Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened
- Drop heat to low, cover and cook until the onions have caramelized, this can take 30 minutes depending on the pan, the stove and the onions. Check and stir occasionally
- Add the flour, cook for 1-2 minutes, whilst stirring to coat the flour with butter and cook off the raw flavor
- Add the stock, wine, miso and stir well to blend, simmer to reduce.
- Taste, season and balance flavor
Stiff Mashed Potatoes – Reboot
- 4 lb Potatoes Russet (High Starch)
- 4 tbsp Butter Melted
- 2/3 cup Heavy Cream
- Salt and Pepper To taste
- Wash, peel and water potatoes
- In a large pot add COLD water and salt, (should taste like sea water)
- Add potatoes, and cook over medium (simmer) heat until fork tender, (~ 15 minutes)
- Warm dairy
- Drain potatoes and return to pot, rest for 5 minutes to complete drying
- Add dairy small amounts at a time and mash
- Check your consistency, season, and taste.
Comments are closed for this post.