Onion Gravy

My nephew has been staying with us and he never eats onions because he remembers the slimy repulsive mess from school diners. I have cooked onions in a variety of forms and he has taken them from the serving dish and eaten them saying they tasted good and he didn’t realise they were onions.
1 lb 450 gms onions
3 ozs 75 gms vegan margarine
1/2 tsp brown sugar, optional
1 Tblsp flour
1 tsp vinegar
salt and pepper to taste
5 fl ozs 150 mls vegetable stock, heated
Peel and thinly slice the onions and fry in 2 ozs 50 gms of margarine over a low heat for 20 minutes until they are soft and golden brown. Turn them frequently to stop them sticking. A little brown sugar may be added to help them brown more quickly.
Blend 1 oz 25 gms of margarine with the flour and add in knobs to the hot onions. Stir until melted and blended. Slowly add the hot stock. Simmer gentle until it thickens. Stir in the vinegar and seasoning.
Serve with a main course or mashed potatoes or vegetables.
Any leftover is good on toast or in soups.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Dressings and Sauces, Main course, Soup, Vegetable dish and tagged , , , . Bookmark the permalink.

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