Caramelized onion gravy is a wonderful addition to holiday menus. It’s vegetarian, able to be prepped in advance and so delicious. Great with poultry, steak and pork too!
Caramelized Onion Gravy
- 2 tablespoons butter
- 2.5 pounds sweet onions , thinly sliced½
- ¼ cup flour
- 3 cups vegetable stock
- ½ cup heavy cream
- salt and pepper to taste
- In a large skillet or dutch oven, melt butter over medium low heat..
- Add onions and cook, stirring every 3-5 minutes, until onions are caramelized. This will take in the range of 45-60 minutes. Watch the heat, because you don't want the onions to burn. Adjust heat as necessary, aiming for a slow steady heat. This will allow you to multi-task rather than babysit the stove.
- Once onions are caramelized, pour the vegetable stock into a leak proof jar and add flour. Shake until all flour clumps have broken up.
- Pour stock mixture into the pan with the onions and cook until the gravy thickens.
- Add heavy cream then season to taste with salt and pepper.
- Onions take a LONG time to caramelize! Good news is you can caramlize the onions in advance and freeze them (up to a month) or refrigerate them (for a few days). Right before serving dinner, reheat the onions and pick up the recipe at step three.
- The color of this gravy will vary due to the vegetable stock used. Some vegetarian stocks contain a large amount of carrots, making the broth orange. Thus the gravy will be a yellowish-orange. Still delicious, but I preferred my homemade vegetable stock that had more herbs and less carrots. Purely aesthetic, but something to consider.
- 2.5 pounds of onions will be about 2-3 large sweet onions.
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