How to Make Onion Gravy
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- Опубликовано: 27 авг 2024
- Onion gravy is easy to make, tastes delicious and goes with lots of savoury dishes. Making onion gravy is incredibly easy - you just need an onion, some beef stock made from bouillon cubes, and about twenty minutes.
The written recipe for onion gravy is here: keefcooks.com/...
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Just a suggestion- try using 3 onions sliced thinly, butter, a lower heat and about an hour to caramelise onions. I can't help thinking your onions looked burnt rather than caramelised.
Good video..straight to the point no drama no life stories and good results.
I'm an Indian and I've always wanted to try homemade gravy and I feel like the gravy beat the curry.Really quick and easy recipe..A must try👍
Saved me on Christmas day; feeding a vegetarian. Thank you X
Ty this is what I was looking for
Everything I've tried from you has worked! Just the cooking I love - just watching how you cook, seeing how the gravy is made just improved my onion gravy skills immensely. I live in Germany, so used this for pork chop with potato dumplings (Kartoffelknödel) - just perfect. I saved the rest for my tomorrow's sausage & mash.
Did you know that you can unfold those wrappers to make a sachet. Then bash the cube, open the satchel and sprinkle it in. Saves getting it all over your fingers
thank you mr. Keef, You've saved my meatloaf night cooking for the family
Thank you for this recipe. Forget to get any sauce for steak and chips and this was a lifesaver.
I tried this tonight and it was amazing! Thanks for such a quick and easy recipe 😊
As a single person I normally use Gravy Granules. But it depends what I am having to eat. Sausages I cook at the same time as the Onions until the sausages are cooked. Then I remove them so I can then make proper Gravy in the Frying Pan afterwards. Sausages, Mashed Potatoes, Marrow Fat Peas and Onion Gravy. What could be better?
You got me drooloing and I haven't had my breakfast yet.
I use this video every time I make this, really tasty and all the family love it, thanks Keef 👍
thanks so much for making this tutorial as simple as possible!
"Frenchified" couldn't agree more. I have always made my onion gravy this way and would never 'frenchify' it with red wine. ;)
Just say NO to frenchified gravy, for the children of course..
Thank you Keef for share this recipe, I'm a big fan from Thailand.
That's a handy technique to have in one's recipe arsenal... Thanks for sharing Keef, it looks delicious...
I made it using Millet flour and oh my god….tastes so good with flame roasted chicken(Marinated with spicy Nandos sauce)…cooked it with some pre-boiled veggies too. Thanks for the recipe. You made my dinners a wee bit better
I made the gravy with vegetable stock as I'm vegan... Works a treat over roast vegetables. Great gravy, so easy. Cheers
@@B-26354 He was sharing his thoughts. No need to passively aggressively insult him
It's not really proper gravy if there's no meat. You wouldn't understand; you're a vegan.
Thanks, that was a recipe I was looking for. I found your channel yesterday and subscribed after the first video. I love that your website offers imperial measurements as you do in a lot of your videos. Cheers from California.
Welcome Crazy!
Thanks for keeping it simple
Thanks for sharing, lovely !
Thanks for this simple,well done video! Super back to basics recipe and will surely help beginner cooks! If your a beginner cook and need to add more to this, I see some comments below with some tasty suggestions
Rather than use flour to thicken the gravy i out and out cheat by using onion gravy granules, just the cheap asda own label type. Another short cut i use is caramalizing onions 5kg fine diced at a time (mandolin mind your fingers), yep takes ages about 2 to 2.5 hrs to do it properly. I then add enough veg stock to get it loose enough to ladel into ice cube trays and freeze, later take the cubes and put them in ziploc bags and just take cubes as needed. Or just ladel into a small ziploc and lay flat to freeze then stack em. Thanks for the video take care and god bless.
Thanks for the video. Those onions looked too fried to me. They should be sliced thinner, and add butter to the oil to bring out the best flavour.
this so tasty.. Only modification I made was added a teaspoon of corn starch to thicken it up a bit more and for some supper oniony goodness I added some onion powder... I always make way more than needed so I can freeze it for later. A++ Keef
A question Mike - at what point would you add the corn starch and onion powder?
@@jameshallworth6034 I add the onion powder around the same time as the pepper..Until it has that great lots of onion taste. The corn starch is a little bit goes a long way so its last and very little at a time as it will turn to thick if to much and need water to thin out...
if u needed to add corn starch you did it wrong, why onion powder if u have onions alrdy in
Adding a teaspoon of sugar to the onions whilst frying will help them brown but don’t fry on high heat to avoid burning, medium heat will be fine it just takes a few minutes longer. Good video.
Thank you for the recipe it helped alot it tastes amazing and i have been using this recipe every time i make Yorkshire pudding thanks you
Subscribed with the first 2 seconds cos you look like Colonel Sanders...
LOL #1397 ruclips.net/video/rdjWmMlaGCY/видео.html
Thx for the easy and badass recipe !
Thanks. This was lovely.
I think someone else has made this suggestion, that the onions aren't really caramelised. Yes, get a good deep colour on one side (don't stir them) THEN add a big glug of cold water and stir around until the water has evaporated. Then leave the onions to char again and repeat two times. Will end up with proper caramelisation and a darker gravy ! tada !
Yeah those onions were more fried than caramelized. Heat was too high
Quick, simple and I have all ingredients 👍
I made your gravy today. Hand bangers and gravy. My family has this thing about onions so I grated them. Had poultry bouillon so used it. Turned out a lazy. Added a knob of butter to the gravy at the end too.
Tried to add a picture but was unable to.
Easy recipe! I will try it with vegetable stock cubes
Very nice. Will make.
Thank you. Making this tonight
Enjoy!
Love the recipe, thanks!
In the north east we call this Danish gravy, really enjoy your posts
Thanks
I've made this recipe however I used a stock I made from veal bones. it didn't turn out very well. I've recently been using fresh chicken stock which has produced quite excellent onion gravy. have you ever used chicken stock in your gravy?
+poppingcherries1 Oh yeah, quite often - I eat a lot more chicken than beef on the bone.
I use butter instead of oil.
I add a bit of sugar because I like it slightly sweet when I make it for sausage and mash.
I do it just using water,still steams up n browns up nicely in cast iron. Bless up❤️💛💚
Really helpful. thanks.
I love your " molinillo de pimienta negra" cause is spanish like me!!! ha ha ha!!
Hello from Barcelona Keef... I Loved it... Kiss and big hug
Lovely Barcelona, how lucky you are! Did you see my morcilla de Burgos? ruclips.net/video/0spi-vFWJng/видео.html
Kwet nice! I love it
That poor Yorkshire all by its self, needs at least 4 that size.
LOL You don't see the gluttony that goes on off screen!
loooooovely juuuuubly
Great video!
Thank you for this sir. What do you think about me using butter instead of oil, what impact would that have?
If I was to follow the suggestions of Mike (below) and use cornstarch to thicken it up ( I like thick gravy ) when might i add that? And indeed, the onion powder he suggested for extra onion-ey goodness.
I'm a subcriber. Thank you good man.
Crikey, this is an old video! Yes, butter would be fine. You can use cornstarch instead of flour, sifting it in as the onions are cooking. Add onion powder towards the end of cooking.
@@Keefcooks bless you
I use a red onion and add a clove of garlic and thyme with mine and sweat it right down to almost nothing. not sure if it makes that much difference. I only make onion gravy when I have bangers and mash.
Worth a try - I think red onions are sweeter and milder tasting than the brown ones.
Good and easy .
Would you consider to use olive oil ?
Not criticising just a question ❤️🙏
I tend not to use olive oil in cooking, especially in traditional north European dishes. Olive oil is brilliant in/on Mediterranean/Middle Eastern food. It's not great to cook in because it turns in trans fats. Not good.
Oh, black pepper from a Spanish shop! Haha nice!
Ah well I was living in Spain at the time!
Holy shit dad that outfit was very village people lol
Chris, I don't know how to break this to you...I'm not your dad. Despite what your mum says.
lol
@@Keefcooks keefe you may have to take chris and Mrs Keefe to Jeremy kyle show to prove yor point
thank you
how much is a Glug of oil?
Will try it but I I’m on a no salt diet. I would need to make it with no salt beef bullion
you may have to make your own beef stock, i make chicken stock and beef in my pressure cooker that way i control whats in them
Subscribed
Thanks great vid
You're welcome!
Can you use any other types of stock cubes
Of course!
so are the stock cubs beef stock cubs?
Yes
Can the gravy be frozen?
+Bill Bumkins Never tried it, but I don't see why not.
We can't get oxo cubes in Canada any more,I used to get my mom to send me them but the customs guys intercepted and kept the last ones..
For those reading this six years later, oxo is available in Canada as of the date of this post.(June 2021) Been buying it for years, comes in beef or chicken or veggie flavours. I think they changed whatever it was in the original to which our government wallahs objected. They got all picky about a certain chemical used to colour foods and cancelled a heap of British goodies. Some came back after adapting their ingredients. Yay. 😊👍 Imagine. No HP sauce or a whole lot of other stuff, just because of a flipping colourant. 🙄 If they'd cancelled Bird's custard I think there'd have been a revolution. Don't worry, it's still on the grocery shelves.
nowt wrong with that , other than a glass of red wine and a bit more care putting the stock in a ladle or two at a time to stop lumps wouldn`t improve
caramilzed onion is made with butter not oil
well if you want them to be good anyway
thanks for the gravy recipie none the less
How did u get ur gravy dark brown when u were pouring it onto your Yorkshire’s as in the pan it was a caramel colour .???????
Trick of the light, I think
It's too frenchie fied 😂
What do you mean, exactly?
@@Keefcooks He was literally quoting you 😂(yes I know it's a very old comment!)
Is there an alternative to stock?
Nantchev water. It will brown the onions n they taste lovely! Ad a lil shogun? Not sure if u don’t like “stock”,or have dietary rest.
Best of luck! B safe :)
Those oxo cubes are very salty , one is enough or one of those jelly knorr type beef cubes.Omg more salt at the end? I'm not a salt nazi , i always season well but this seems excessive . Anyway i'm making today and i'll see how salty it seems , its better to have too little cos u can always add later.
YOu're probably right. Don't know what I was thinking!
I have to agree. I did wonder about the salt total, oxo cubes have a lot.
Frenchiefied?
Burned onions ! 😂
would real beef stock work for this? Specifically the type they sell in boxes?
Sure!
Damn to much oil mun..............
So BEEF gravy then, yeh beef gravy
With onions.
Disaster 🙁
Burnt
Caramelised