Buzz
While many enjoy chatting about “sweater weather,” to me, the fall leaves and cooler air signify the start of gravy season. Just like a sweater, gravy brings warmth and comfort, and both are even better when thick. But unlike sweaters, I can’t make one, though I can certainly whip up a fantastic bowl (or boat) of gravy.
One of my favorites is a simple (and vegetarian) onion gravy, made with just an onion, some butter, flour, and about a cup of vegetable stock. Depending on your stock’s flavor, you might need to add a pinch of salt and pepper. Feel free to customize it with any extras you enjoy—apple juice and/or miso paste are perfect additions, especially with pork chops.
Like any good gravy, the secret to a smooth and lump-free result is coating your flour in fat before adding any liquid. And what better way to do this than sprinkling it over a buttery bed of sautéed onions? Let the flour soak up the oniony butter, cook it a little longer to eliminate that raw flour taste, then pour in your preferred stock and simmer until it’s thick and rich. It’s incredibly easy. To make it, you’ll need:
1 medium onion, chopped
1 1/2 tablespoons butter
1 1/2 tablespoons flour
2 cups vegetable stock
Salt and pepper to taste
Optional: apple juice, or miso paste
Melt the butter in a saucepan over medium-high heat. Once the butter is hot, cook the onions until they’re soft and slightly golden around the edges. Sprinkle the flour over the onions, stir to coat, and cook for another minute until the flour gives off a toasty aroma. Slowly pour in about a cup and a half of stock, whisking continuously, then let it simmer until it thickens to your preferred gravy consistency. If it becomes too thick, simply add more stock.
Taste your gravy and adjust with salt and pepper as needed. For an apple-flavored onion gravy, pour in a couple tablespoons of apple juice. If you prefer miso onion gravy, stir in a tablespoon of miso paste. Feeling adventurous? Add both for an exciting twist.
