The French will tell you that it’s all in the sauce. Italians will tell you it’s all about the pasta. In the Southwest it’s all about the gravy, and that is what this is all about, gravy. Wonderful, light, slightly sweet, onion infused gravy.
If I had to harbor a guess, I’d say that there is a good probability that this recipe is a translation of a German recipe, or at the very least has German influence. i say this because it’s a recipe that my wife’s Grandmother made to serve with meat and was generally served green onions on the side. This is a classic Southwestern adaptation of a Schnitzel, so we’ve got a good starting point.
Regardless of where the recipe originated, it’s a new family favorite for the boys and I, and an old family recipe from my wife’s side of the family. Recipes like this deserve to be preserved and shared and we’re honored to be able to share this one with you.
Gorgeous, isn’t it? Now go make some!
Recipe: Creamed Onion Gravy
Summary: Simple homespun goodness. The best onion gravy you’ll ever taste.
Ingredients
- 1/4 cup unsalted butter
- 1 large onion, peeled and thinly sliced
- 5 Tbsp unbleached all-purpose flour
- 2 tsp kosher salt
- 1 Tbsp Worcestershire sauce
- 2 cups milk
Instructions
- Melt butter in a heavy saucepan over low heat. Add onion and cook, covered, until onion has softened. (About 15 minutes.)
- remove lid and continue to cook, stirring occasionally, until most of the liquid evaporates and the onion caramelizes. (About another 15 minutes)
- Whisk in flour, stirring constantly, until mixture is a light brown in color. Slowly add milk, stirring constantly until smooth.
- Season with salt and Worcestershire sauce. Simmer until gravy has thickened and reduced by 1/4, (about another 10 minutes.)
Variations
Use three or four shallots instead of onions for a milder flavor, or use white onions for a richer, more defined onion flavor.
Number of servings (yield): 8
Culinary tradition: USA (Southwestern)
My rating: 4 stars: ★★★★☆ 1 review(s)
What I would have done differently had I thought of it at the time:
Not a lot. I’m a fan and so was the family, so I think we’ll just keep it the way it is :)
Links to other recipes like this:
- Toad in a Hole with Creamed Onion Gravy, from Kayotic Kitchen
- Restaurant Style Southern White Gravy, from CbsoP
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{ 6 comments… read them below or add one }
It is gorgeous Jerry. It easy to see why this is everyones favourite!
Just came across your blog -great ideas and great recipes. I’m adding you to my RSS reader!
It’s ALL about the gravy! My mother makes some of the best gravy I’ve ever had. I’m still trying to learn her secrets. I always have the hardest time getting the right texture, it’s always too watery or way too stiff… There’s a perfect balance that I can never seem to reach. I’ll definitely have to try yours out! Thanks so much!
~Nancy Lewis~
how much milk???
Ack! Sorry. 2 cups milk. Recipe updated
I’m glad I read the comments before asking my question, but the recipe isn’t updated to reflect this response. Sounds delicious anyway!