Creamy onion gravy - Recipes for Kids

Creamy Onion Gravy.

Chef Beverly Lynn Bennett


2 c. onion, finely diced
2 tsp. canola oil
2 Tbsp. garlic, minced
8 c. vegetable stock
2/3 c. tamari
2 tsp. rubbed sage
1 tsp. dried thyme
2 tsp. salt
1 tsp. pepper
1 1/2 c. browned flour **
1/4 c. freshly chopped parsley

In a large saucepan, saute onions in canola oil until lightly browned, about 5 minutes. Add garlic and saute an additional 2 minutes. Add 5 c. of the vegetable stock, tamari, sage, thyme, salt, and pepper, and simmer for 7 minutes or until onions are tender. In a bowl, whisk together remaining 3 c. vegetable stock and the browned flour. Remove saucepan with simmering broth from the heat. Quickly whisk flour mixture into the broth to avoid lumps. Return saucepan to the heat, whisking constantly, and continue to cook until thickened. Whisk in parsley. Taste and add more salt and pepper if needed. Yield: 6 1/2 cups.

** Note: To brown flour: simply place some flour in a non-stick pan, stirring constantly, and cook over low heat until flour reaches a golden color. Set aside to cool. It can be stored in an airtight container for many months.

COPYRIGHT 2002 Vegetarian Baby and Child
COPYRIGHT 2003 Gale Group