Flash in the Pan: Caramelized Onion Gravy

[Sometimes, you just want a dish that’s quick and easy–no fuss.  I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]

This is the gravy I mentioned in my recent post on Carrot and Pecan Nutroast, which the HH and I enjoyed for an Easter dinner.  It’s ridiculously simple to make, yet elevates the nutroast from “quotidien” to “extraordinary.”  And you can easily cook it up during the last 20-30 minutes while the nutroast bakes. Well worth that little bit of extra time!

For those who missed it and are interested, I’ve also added a new page, Candida FAQ, to the blog.  Let me know if you have questions you’d like answered!

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Last Year at this Time: New Age Vegan Pasta Carbonara

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  1. looks like my sort of gravy – sometimes I can’t even be bothered blending it and just serve it chunky – though I try to chop the onion finely when I do this! And I heartily agree that a good gravy improves a nut roast

  2. Courtney says

    Oh yum–thanks for sharing it!


  3. This gravy was SO good! Nothing beats caramelized onions!

  4. I love nut roasts but I’m not sure why I never think to make gravy to go with them. Thanks for sharing this and the tip about the stock!


  1. […] gently coaxed three large sweet onion to caramelize to a mahogany color and used them in a recipe similar to this one. I didn’t have any arrowroot to thicken it, and I don’t like the flavor of cornstarch. […]

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