This delicious Onion Gravy recipe by James Martin is the perfect addition to any hearty meal. It’s quick and simple, made with rich chicken and veal stock, and finished with a buttery smooth texture. The addition of Marmite and Bovril gives it a deep, savory flavor that’s sure to complement your favorite dishes.
Ingredients Needed
- 2 onions, peeled and sliced
- 1 tbsp lard or fat
- 25ml (1 fl oz) Madeira
- Salt and pepper (to taste)
- 200ml (7 fl oz) chicken stock
- 200ml (7 fl oz) veal stock
- 1 tsp Bovril or beef extract
- 1 tsp Marmite or yeast extract
- Knob of butter about 1 tbsp
How To Make Onion Gravy
- Cook the onions: Heat the lard in a pan, then add the onions and cook them until they are deeply colored.
- Add liquids and simmer: Pour in the Madeira, chicken stock, veal stock, Marmite, and Bovril. Bring to a boil, then lower the heat and simmer for 5 minutes.
- Season and finish: Add salt and pepper to taste, then stir in a knob of butter to finish the gravy.
Recipe Tips
- Cook the onions slowly: Take your time to cook the onions until they are deeply browned. This will bring out their natural sweetness and add depth to the gravy.
- Use a mix of stocks: The combination of chicken and veal stock gives the gravy a rich and balanced flavor. Don’t substitute them for just one type of stock.
- Marmite and Bovril are key: These ingredients add a savory, umami flavor to the gravy. Be sure not to skip them, as they make the gravy more flavorful.
- Simmer, don’t boil: Once you add the stock and seasoning, let the gravy simmer gently for a few minutes. This helps the flavors to meld together without losing any richness.
- Finish with butter: Adding a knob of butter at the end creates a silky, smooth texture in the gravy, making it extra luxurious.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover onion gravy cool to room temperature before placing it in an airtight container. Store it in the fridge for up to 3 days.
- Freeze: You can freeze the gravy by placing it in an airtight container or freezer bag. It will last up to 3 months. To use, thaw it in the fridge overnight before reheating.
- Reheat: Pour the gravy into a pan and heat over low to medium heat for about 5-7 minutes, stirring occasionally, until it’s warmed through.
Nutrition Facts
Serving Size: 1 cup (24g)
- Calories: 77
- Total Fat: 1g
- Saturated Fat: 0.4g
- Cholesterol: 0.5mg
- Sodium: 1005mg
- Potassium: 63mg
- Total Carbohydrate: 16g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 2g
Try More James Martin Recipes:
- James Martin Rough Puff Pastry Recipe
- James Martin Aubergine Lasagne
- James Martin Butternut Squash Soup
- James Martin Creamed Leeks
James Martin Onion Gravy
Description
This delicious Onion Gravy recipe by James Martin is the perfect addition to any hearty meal. It’s quick and simple, made with rich chicken and veal stock, and finished with a buttery smooth texture. The addition of Marmite and Bovril gives it a deep, savory flavor that’s sure to complement your favorite dishes.
Ingredients
Instructions
- Cook the onions: Heat the lard in a pan, then add the onions and cook them until they are deeply colored.
- Add liquids and simmer: Pour in the Madeira, chicken stock, veal stock, Marmite, and Bovril. Bring to a boil, then lower the heat and simmer for 5 minutes.
- Season and finish: Add salt and pepper to taste, then stir in a knob of butter to finish the gravy.
Notes
- Cook the onions slowly: Take your time to cook the onions until they are deeply browned. This will bring out their natural sweetness and add depth to the gravy.
- Use a mix of stocks: The combination of chicken and veal stock gives the gravy a rich and balanced flavor. Don’t substitute them for just one type of stock.
- Marmite and Bovril are key: These ingredients add a savory, umami flavor to the gravy. Be sure not to skip them, as they make the gravy more flavorful.
- Simmer, don’t boil: Once you add the stock and seasoning, let the gravy simmer gently for a few minutes. This helps the flavors to meld together without losing any richness.
- Finish with butter: Adding a knob of butter at the end creates a silky, smooth texture in the gravy, making it extra luxurious.
James Martin Onion Gravy