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onion_gravy [2014/09/30 01:50] (current)
anarcticpuffin created
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 +  - If possible, cook meat in the pan first 
 +  - Carmelize/​brown your onions in a pan 
 +  - Once they'​re good and soft, add about 2 tbsp (not precise) of balsamic vinegar to deglaze the pan (scrape it up gently with a fork)  
 +  - Sprinkle a heaping tbsp of plain flour on top. 
 +    - The onions will get a nice balsamic paste attached to them  
 +  - Heat for a minute or so to get a pseudo-roux 
 +  - Add 500ml of beef stock  
 +  - Put on high heat until thickened (about 5 mins)