[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!
Caramelized Onion Gravy
Note that the brand of broth or stock will make a huge difference to the taste here, since it provides the bulk of the gravy’s flavor along with the caramelized onions. I use Pacific or Imagine brands (both are good); use a brand that you know to have a robust or rich flavor (no watery broth here, please!).
2 Tbsp (30 ml) extra virgin olive oil or coconut oil, preferably organic
2 large onions, sliced
2 cloves garlic, sliced
1 cup (240 ml) vegetable broth or stock
1 Tbsp (15 ml) arrowroot powder, organic cornstarch or tapioca starch
1/2 tsp (2.5 ml) smoked (or regular) paprika
1/4 tsp (1 ml) dried thyme
salt and pepper, to taste
In a medium pot or nonstick frypan, heat the oil over medium heat; add the onions and garlic. Sauté until the onions begin to brown, about 10 minutes. Add 1/4 cup (60 ml) of the broth and cover the pot. Allow to cook until the onions are soft and deeply golden, uncovering to stir occasionally, 10-15 more minutes (if you need extra broth to prevent scorching, you can add more in 1/4 cup/60 ml increments; just be sure you have at least 3/4 cup/180 ml left to add later). Turn off heat.
Add the remaining ingredients to the pot and, using a hand-held immersion blender, blend until smooth. (Alternately, you can make the gravy the long way: scrape the onion mixture (including any excess oil left in the pan) into a blender or food processor with the remaining ingredients. Blend until smooth. Then turn the gravy back into the pot).
Turn heat back up to medium and stir constantly until the gravy begins to bubble. Pour into a gravy boat or bowl and serve alongside nutroast, oven-baked fries or other root vegetables, mashed potatoes, biscuits, or whatever else you might like with some gravy.
Makes about 2 cups (480 ml). May be frozen. Defrost, covered, overnight in the refrigerator, then reheat gently over low heat on the stovetop (add up to 1/4 cup/60 ml more broth if the gravy is too thick when reheating).
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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
Oh yum–thanks for sharing it!
Heather J says
This gravy was SO good! Nothing beats caramelized onions!
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!