Chef Archie’s luxury onion gravy is a thick, syrupy, and rich sauce featuring caramelized red and white onions, beef dripping, rosemary, and red wine. This "best ever" gravy is created by browning onions, thickening with flour, adding red wine and high-quality stock, and finishing with Worcestershire sauce and balsamic vinegar.
- 12oz Finely Sliced Onions ( Mix of Red & White)
- 2oz Finely Chopped Scallions / Spring Onions
- 2oz Beef Dripping / Tallow
- 1 tbsp Worcestershire Sauce
- 1 tbsp Balsamic Vinegar
- 1 tbsp Tomato Paste ( Optional)
- 1 ½ tbsp Chopped Rosemary ( 1 Teaspoon Dried)
- 25 oz Best Beef Stock / Broth
- 8oz Red Wine
- 3 ½ tbsp Flour
- Salt & Pepper to taste
Key Components and Techniques
- Onion Blend: Uses both white and red onions for depth.
- Base: Beef dripping or tallow is essential for flavor.
- The Process:
- Sauté: Brown the onions with rosemary and garlic, ensuring they are cooked down but not completely caramelized (avoid burning).
- Deglaze: Add a glass of full-bodied red wine, reducing it by half.
- Thicken: Add flour off-heat to create a roux, then cook for a few minutes until it forms a thick paste.
- Liquids: Slowly add quality beef stock in stages to avoid lumps, allowing it to thicken into a "gloopy" consistency.
- Finishers: Stir in balsamic vinegar, Worcestershire sauce, and a touch of salt and white pepper to taste.
Serving Suggestions
This gravy is designed to be thick enough to cling to food, making it ideal for bangers and mash, Yorkshire puddings, or roast meat.
This gravy is designed to be thick enough to cling to food, making it ideal for bangers and mash, Yorkshire puddings, or roast meat.
