Sinful Onion Gravy - Recipe

Last night, we had a twist on a wonderful classic: meatloaf with mashed potatoes and a delicious onion gravy reminiscent of the onion gravy served on brats that we had on our visit to Switzerland a few years ago.

To kick this classic dish up a few notches, we added some beautiful shredded parsnips to our meatloaf, and topped the whole thing with balsamic glaze and fresh tomatoes, which roasted and caramelized in the oven. The mashed potatoes were made "Tom" style in honor of our friend, who says that the best method for making mashed potatoes is to boil the potatoes with the onion and garlic in the pot of water in order to infuse the flavor. Everything was delicious, but the onion gravy was the star.

Although we put it on our meatloaf (and on mashed potato cakes with eggs for breakfast in the morning), this gravy is incredibly versatile. It would make a great topping for steak, on burgers, a veal cutlet or pork chop, or maybe for bangers and mash. The flavor is potent--rich, salty, and oniony. But I could seriously drink this stuff, and the rest of my family would probably agree.


This gravy is so easy to make; even beginners would be able to master this recipe and look like a rockstar in the kitchen. It's the epitome of comfort food...enjoy.

Onion Gravy

It doesn't look like much, but this gravy is
absolutely mouthwatering!

Ingredients:

*measurements are inexact...it all depends on how much you make!)*

• Onions, thinly sliced (probably about 2 cups)
• Olive oil (enough to coat the pan)
• 1 tbs. butter
• Pepper
• 2 tbs. of Beef Better than Bullion (find it in your local grocery store...this stuff is great! You could also use regular beef bullion)
• 2 tbs. tomato sauce
• 2 c. water 
• 2 tbs. flour

Procedure

In a small bowl, mix together 1 c. of water with the flour to make a roux. 

In a separate bowl, mix the remaining c. of water with the Better than Bullion and tomato sauce until bullion has dissolved and until thoroughly combined.

In a large saucepan, cook the onions in olive oil. When the onions first start to caramelize, add the butter. Cook the onions until they are fully cooked and caramelized (they should be no longer crunchy and dark in color)

Add the bullion mixture and and stir in with the onions. Allow the mixture to come to a boil. 

Add the roux and thicken to desired consistency. You may need to add more water depending on how many onions are in the pan! The consistency of the gravy should be think and full of onions, not runny.

After it thickens, simply serve over whatever you're making! Mashed potatoes, meatloaf, pork chops, brats, or your Thanksgiving leftovers...it doesn't matter! For an added twist, add mushrooms at the beginning of the recipe with the onions! 

You'll love this dish, I promise. I've been eating the gravy straight out of the pan all morning.