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Delia's Onion gravy
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1 large onion, peeled and roughly chopped into largish pieces
1 dessertspoon groundnut oil, dripping or lard
1 small knob butter
1 dessertspoon Worcestershire sauce
1 level teaspoon mustard powder
425ml vegetable stock (made with Marigold Swiss Vegetable Bouillon)
1 rounded dessertspoon sauce flour or plain flour
Salt and freshly milled black pepper
A Delia Online Little Gem frying pan (heavy gauge aluminium, 20cm x 4.5cm with a base measurement of 17cm, or similar)
Place the frying pan over a high heat, add the oil or fat and when it's smoking hot stir in the onion with a wooden spoon, keeping it on the move until it is brown and caramelised at the edges, which will take about 20 minutes, and after 10 turn the heat down to medium.
Now add the butter, then, using a wooden spoon, stir in the sauce flour. Stir quickly until all the flour has absorbed then stir in the mustard powder and gradually add the stock to the pan a little at a time, stirring all the while, adding enough stock until you get the thickness you want. Stir in the dessertspoon of Worcester sauce, finally taste, add some seasoning and then let it simmer very gently for about 10 minutes. Pour into a warmed serving jug.
This recipe was first published in December 2013.