Many underestimate the gravy, considering it something optional in the dish. Meanwhile, professional chefs pay special attention to its selection and preparation. And it is quite justified, because gravy is able to soften or enhance the "sound" of some ingredients. She makes the taste of some dishes more piquant, and others juicier. It is important to correctly select its components. One simple option is onion gravy.
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How gravy differs from sauce
Gravy, it is gravy, refers to a variety of liquid sauces. The name is derived from the verb "add." Its main task is to complement the taste of the main dish. In addition to this, gravy also has an aesthetic function. With it, you can effectively decorate the dish.
Classical gravy differs from sauce in cooking technique and ingredients. It is based on broth or juice released from the main course products during preparation. Gravy is prepared by boiling. And preferably in the dishes where the dish was fried or baked. This is important, because then the gravy is saturated with its taste and aroma. Professional chefs assure that it is then that a perfect gastronomic union will turn out.
The auxiliary ingredients are flour, tomato, sour cream, cream, spices and herbs. They provide gravy density.
What dishes is suitable for onion gravy
Onion gravy deserves special attention at least because it allows you to make an interesting addition to dishes with a minimum of time and a banal set of ingredients. It is based onions and cream. The rest of the ingredients can be safely varied.
Onion-based gravy is ideal for meat. It organically complements both beef and pork with poultry. An exception is duck meat. It goes well with fast food, the same nuggets.
Fans of culinary experiments can complement onion gravy and fish. There are no strict rules about which dish to serve with her. However, keep in mind that gravy should only complement the main course and bring taste harmony, without "pulling the blankets" over and dulling the taste of other ingredients.
The subtleties of cooking onion gravy
There are no special tricks in this matter. The most important thing is not to brown the onion until brown. Ideally, shallots are recommended. It is softer, juicier and more aromatic than onion. However, leek, as well as red and pearl onions, will do.
The value of such gravy is that it is open to experimentation. It can be easily transformed and supplemented, thereby varying the taste. To get a refined onion gravy, just include in the recipe 20-30 ml of white wine or brandy. By the end of cooking, the alcohol will completely evaporate, leaving behind a noble taste.
The list of ingredients must include oil. Often creamy, but it all depends on the recipe. In oil, onions are caramelized to a golden crust. It is she who gives gravy aroma and taste.
Spices in onion gravy are assigned not the last role. Freshly ground black pepper can always be replaced with white if desired. It has a not so intense aroma. You can add your favorite spices to the gravy, such as coriander, sweet paprika or basil. Provence herbs are also suitable, but only in small quantities, otherwise they will dominate the aroma of onions and other gravy ingredients.
Want to make it more fragrant and rich? Then cook on the broth. Suitable for both vegetable and meat.
Onion gravy with the addition of fruit juices gets an original “sound”. In order for her to acquire spicy acidity, include lemon juice in the ingredients.
Onion gravy: the easiest recipe
You will need:
- onion head;
- cream;
- butter or olive oil;
- ground black pepper and salt to taste.
Step cooking
- Cut the onion head into half rings. If you prepare gravy for nuggets, it is better to chop in cubes so that it is more convenient to pry it off with a piece.
- Salt a little and remember the onion with your hands. He must give back the juice. Leave the onions for 3-5 minutes.
- Fry it in olive or butter until a straw color. Make sure that the onion does not burn out. It should be beautiful and soft. Burnt onions ruin the taste of gravy.
- Wait for the onions to soften and pour in the cream. They can be replaced with sour cream or milk. From the first gravy, it will turn out more dense and acquire sourness. Milk will make it liquid, but perfect for chicken.
- Add ground pepper and simmer until a thick consistency over medium-high heat. This usually takes no more than 10 minutes.
Onion gravy is good in both hot and cold.
Onion sauce: broth recipe
You will need:
- 30 g butter;
- 1 medium onion;
- 100 ml of broth;
- 1 tsp mustard;
- 60 g of cream;
- freshly ground pepper and salt to taste.
How to cook step by step
- Heat 15 g butter in a pan where the main course was cooked.
- Chop the onion into thin half rings. Place it in a pan with butter. Fry until golden, not forgetting to stir all the time so as not to burn.
- Pour in the broth. It can be anything: vegetable or meat. Add mustard, it is advisable to stop the choice on non-acute. Boil the onions, stirring occasionally, until the liquid is halved.
- Add cream. Their fat content can be any, ideally at least 30%. Bring the gravy to a boil and cook until thickening begins.
- Remove the pan from the heat and add the remaining butter. Stir until completely dissolved. Season and salt the gravy to taste. For spice, you can turn on the capers.
- Onion sauce according to this recipe is good when hot. Therefore, serve it immediately, do not languish in the pan. To make it more homogeneous and look quite restaurant-like, wipe the gravy through a sieve before adding the second part of the oil.
