Anna’s famous onion gravy recipe
Posted by Fiona Nevile in Sauces Gravy Dressings, Vegetarian | 62 comments
Vegetarian onion gravy
I’ve been working at Anna’s house for the past five weeks. The spot is so secluded that I could not find it on my first foray and had to return home. At the second attempt, Jalopy and I were resting at the side of the road, scratching our heads and on the point of giving up when, miraculously, Anna drove past.
We followed her lead and learned the route to her house. Down a quiet track, in the middle of fields. I would never have found it by myself and might have missed out on this onion gravy gem.
Anna cooks delicious meals for her children every evening without a hint of resentful huffing and puffing. She chops, sears and simmers. Then takes Max, their lurcher, out for a power walk. Within minutes after her return, they are sitting down to a feast.
Needless to say, I have tasted every dish that she has made. Anna shares her secrets.
Last night she offered me a spoonful of mashed potato with gravy. My figure has rollicked out of control recently so I tasted only a teeny touch of onion gravy. It was was beefy and piquant. I was amazed to discover that it was entirely vegetarian.
We were having sausages this evening so I made Anna’s onion gravy as an accompaniment. Danny loves onion gravy and I knew that this would blow his socks off. Thanks Anna, he was delighted.
Don’t make the same mistake as we did. This gravy is designed to be served with plain sausages and we used spicy ones which gangled the taste buds.
Our cottage is divided down the middle when it comes to Marmite. I love it, Danny runs screaming from the room at the sight of a pot. The Marmite flavour combines well with the other ingredients and is not discernible.
| Vegetarian onion gravy recipe |
- 1 large onion (sliced into rings). Anna says that red onions are best.
- 1 clove of garlic (Finely chopped)
- 2 tablespoons of olive oil
- 1 small knob of butter
- 1 level tablespoon of plain flour
- 350 ml of stock (boiling water poured over 1 tsp of Marigold)
- 1 level teaspoon Marmite
- 2 teaspoons soy sauce
- 1 teaspoon of balsamic vinegar (I think that she shouted this variation through the door as I shot out to join Jalopy in the snow).
- 1 pinch of decent mixed herbs (my addition)
- Ground black pepper to taste
- Heat the olive oil and butter in a frying pan over a low heat and add the onion slices.
- After five minutes add the garlic.
- Sautee until the onions are soft and transparent.
- Add the flour and stir in well. Let the flour get a bit nutty.
- Add the stock gradually, stirring constantly. Then add the Marmite, soy sauce, balsamic vinegar, mixed herbs and black pepper.
- Bring the mixture to the boil and simmer very gently for 20 – 30 minutes.
- Stir every 5 minutes until the gravy thickens and the flavours blend.
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Printed this out in 2007. Always used it when I had a cafe and still enjoying it since I retired. Pork sausages for some, veggie for others. Excellent recipe
I’ve been cooking this same recipe for years now to accompany many sunday vegetarian roast dinners. It’s been dug out from my bookmarks once again this evening for an accompaniment to left over xmas vegetables and yorkshire puddings! Many many thanks for this brilliant recipe.
Having searched for a vegetarian ie no killing of animals gravy, I was disgusted to read the comments about serving it with steak and adding fish. I ate meat for 50 years then my eyes were opened to the horrors of the meat industry. There is no such thing as humane slaughter so go and watch how they kill the innocent animals before you have your next steak. They want to live and you murder them just cos they taste good. Go try some other veggie recipes instead.
Excellent gravy recipe. No buggering about!
Best vegetarian gravy, my family love it, thankyou
Tried this today with half a cup of caramelised onions i made from the slow cooker. The gravy was ready in about 10 minutes as a result! Used vegemite instead of marmite. Wonderful recipe, the gravy had a rich flavour and was so quick and simple.
I cooked this last night and I would say you have to be careful how much Vinegar you put in, but the consistency from the Flour is important as well as the stock, of which I used vegetable based one and reduced it by some 50% on the boil to get a stronger flavour.
The recipe is a great one (it could do with directions in how to cut an onion into rings) but should caution on the over use of Soy and Vinegar as I think the sauce should be more sweet than anything, that’s how I’ve always known it.
I did however use the extra strong XO version of Marmite (being a fan) as well as a strong stock, it would be wise for me to keep that in mind in future.
Thanks for the recipe and here’s my version of what you made:
http://cl.ly/010p233y1X2n0x1r1F0o