Onion Gravy

[cpaysonc]

I'm in need of an onion gravy for brisket. I recently made one that used numerous sacrificial onions, boiled only for their flavor and then removed. It was smooth, silky deliciousness. I can't find the source. It had quite a bit of butter, maybe a wee bit of sherry or balsamic, thickened with corn starch. I may wing it but I hate to risk it without a dry run. The most defining characteristic was its smoothness. No clumps, bits, onions, nada.

 

[Elf@shore]

I'm in need of an onion gravy for brisket. I recently made one that used numerous sacrificial onions, boiled only for their flavor and then removed. It was smooth, silky deliciousness. I can't find the source. It had quite a bit of butter, maybe a wee bit of sherry or balsamic, thickened with corn starch. I may wing it but I hate to risk it without a dry run. The most defining characteristic was its smoothness. No clumps, bits, onions, nada.

Gravy: Rule of thumb.
Equal parts of butter and flour to make the roux. Add your liquid of choice as it thickens. Adding corn starch: using a small bowl. Make a paste with water.
Stir to eliminate any clumping.
It can be thick.
Add to the gravy slowly and stir.
Add more liquid to your liking.
Flavor? I use a diced onion, garlic,spices.
Can use gravy add on if you want to?
Gravy master, wisher ect?
You’re choice?
IMO: The Bits and onions is where the flavor is !
But? use the gravy bases ? Bullion?
Good luck!

 

[cpaysonc]

Gravy: Rule of thumb.
Equal parts of butter and flour to make the roux. Add your liquid of choice as it thickens. Adding corn starch: using a small bowl. Make a paste with water.
Stir to eliminate any clumping.
It can be thick.
Add to the gravy slowly and stir.
Add more liquid to your liking.
Flavor? I use a diced onion, garlic,spices.
Can use gravy add on if you want to?
Gravy master, wisher ect?
You’re choice?

Obliged! Feeling better about winging it!

 

[Elf@shore]

Gravy: Rule of thumb.
Equal parts of butter and flour to make the roux. Add your liquid of choice as it thickens. Adding corn starch: using a small bowl. Make a paste with water.
Stir to eliminate any clumping.
It can be thick.
Add to the gravy slowly and stir.
Add more liquid to your liking.
Flavor? I use a diced onion, garlic,spices.
Can use gravy add on if you want to?
Gravy master, wisher ect?
You’re choice?
IMO: The Bits and onions is where the flavor is !
But? use the gravy bases ? Bullion?
Good luck!

Last thought?
Use a drip pan for the meat.
Then strain it to get rid of the bits ?
That would be Yur best bet !

 

[DRKsmoking]

I am all about a good onion gravy.

You said you recently made one ??.

Like E Elf@shore mentioned, I also have lots of small diced onions in my gravy. I like to fry or sauté the onions in a cast pan and also save the drippings from what ever meat you cooked/smoked or roasted.

The drippings is a lot of the flavour. But the lots of onions give you the punch, in my opinion.
But I also love a good French Onion soup, so there is that, lol

And I have thicken mine with cornstarch often. But I find a roux is much better. Just keep tasting to see if it needs salt or pepper etc.

You can then strain it to remove the onions and other bits , But I want the onions in onion gravy.

AND of coarse this is just me. Make it to your taste. And enjoy.

David

 

[Brokenhandle]

Wing it! You might not nail it on the first try... but, I've never had a bad gravy! Second, with multiple tries to get exactly what you're looking for... you get to eat lot's of gravy!

Ryan