Many people underestimate the gravy, considering it something optional in the dish. Meanwhile, professional chefs pay special attention to its selection and preparation. And it is quite justified, because the gravy is able to soften or enhance the "sound" of some ingredients. She makes the taste of some dishes more piquant, while others - juicier. It is important to correctly select its components. One of the simpler options is onion gravy.
How gravy differs from sauce
Gravy, aka gravy, refers to a variety of liquid sauces. The name is derived from the verb "add". Its main task is to complement the flavor of the main course. In addition, the gravy also performs an aesthetic function. With its help, you can effectively decorate the dish.
The classic gravy differs from the sauce in the cooking technique and ingredients. It is based on broth or juice released during cooking from the products of the main dish. The gravy is prepared by boiling. And preferably in the dishes where the dish was fried or baked. This is important, because then the gravy will be saturated with its taste and aroma. Professional chefs assure that it is then that the perfect gastronomic union will turn out.
Flour, tomato, sour cream, cream, spices and herbs act as auxiliary ingredients. They provide consistency to the gravy.
What dishes are suitable for onion gravy
Onion sauce deserves special attention, if only because it allows you to make an interesting addition to dishes with a minimum of time and a banal set of ingredients. It is based on onions and cream. The rest of the ingredients can be freely varied.
Onion-based gravy is ideal for meat. It organically complements both beef and pork with poultry. The exception is duck meat. It also goes well with fast food, the same nuggets.
Fans of culinary experiments can add onion gravy and fish. There are no strict rules about what dish to serve with it. However, keep in mind that the gravy should only complement the main course and bring taste harmony, without "pulling blankets" over itself or dulling the taste of other ingredients.
The subtleties of making onion gravy
There are no special tricks in this matter. The most important thing is not to fry the onions until brown. Ideally, shallots are recommended. It is softer, juicier and more aromatic than onion. However, leeks are also suitable, as well as red and pearl onions.
The value of such a gravy is that it is open to experimentation. It can be safely transformed and supplemented, thereby varying the taste. To get an exquisite onion gravy, just include 20-30 ml of white wine or cognac in the recipe. By the end of cooking, the alcohol has completely evaporated, leaving behind a noble taste.
The list of ingredients must include oil. More often creamy, but it all depends on the recipe. Onion is caramelized in butter until golden brown. It is she who gives the gravy aroma and taste.
Spices in onion gravy play an important role. Freshly ground black pepper, if desired, can always be replaced with white. It has a less intense aroma. You can add your favorite spices to the gravy, such as coriander, sweet paprika, or basil. Provencal herbs are also suitable, but only in small quantities, otherwise they will dominate the aroma of onions and other ingredients of the gravy.
Do you want to make it more flavorful and rich? Then cook in broth. Both vegetable and meat are suitable.
Onion gravy with the addition of fruit juices gets an original "sound". For her to acquire a piquant sourness, include lemon juice in the ingredients.
Onion sauce: the easiest recipe
- onion head;
- cream;
- butter or olive oil;
- ground black pepper and salt to taste.
- Cut the onion head into half rings. If you are making a nugget gravy, dice it to make it easier to pry on.
- Salt a little and remember the onion with your hands. He must give the juice. Leave the onion for 3-5 minutes.
- Fry it in olive oil or butter until it is straw-colored. Be careful not to burn the onion. It should be nice and soft. Burnt onions will spoil the taste of the gravy.
- Wait until the onion softens and pour in the cream. They can be replaced with sour cream or milk. The first gravy will be thicker and more sour. Milk will make it runny but perfect with chicken.
- Add ground pepper and simmer until thick over medium heat. This usually takes no more than 10 minutes.
Onion gravy is good both hot and cold.
Onion gravy: broth-based recipe
- 30 g butter;
- 1 medium onion;
- 100 ml of broth;
- 1 tsp mustard;
- 60 g cream;
- freshly ground pepper and salt to taste.
- Heat 15 g butter in the skillet where the main course was prepared.
- Chop the onion into thin half rings. Send it to the skillet with butter. Fry until golden, remembering to stir all the time so as not to burn.
- Pour in the broth. It can be anything: vegetable or meat. Add mustard, preferably mild. Cook the onions, stirring occasionally, until the liquid is halved.
- Add cream. Their fat content can be any, ideally at least 30%. Bring the gravy to a boil and cook until thickened.
- Remove the pan from heat and add the remaining butter. Stir until completely dissolved. Season and season to taste. Capers can be included for piquancy.
- The onion sauce for this recipe is good hot. Therefore, serve it immediately, do not simmer in a saucepan. To make it more uniform and look completely restaurant-like, wipe the gravy through a sieve before adding the second part of the oil.
French onion gravy: preparing the legendary subiz
Soubise is a popular onion gravy native to France. It is called a relative of another famous white sauce - béchamel. Subiz is prepared on its basis. The authorship is attributed to the wife of the French commander Charles de Rogan - Princess de Soubise. The gravy was named after her.
It is good for oven-baked meat. Its soft, creamy finish is ideal to complement lean beef roast or lean tenderloin steaks.
- 1, 5 Art. milk;
- 1/2 tbsp. cream;
- 4 tbsp. l. butter;
- 2 medium onions;
- 40 g flour;
- salt and ground pepper to taste;
- 1 bay leaf.
- First, prepare the béchamel. You can use a ready-made store-bought sauce, but your own sauce is preferable.
- Cut one onion into half rings. Place in a saucepan, add bay leaf, pour in milk and bring to a boil. Simmer for 7-10 minutes under the lid and strain.
- Heat 2 tbsp in a saucepan. l. butter, add flour and bring the mixture until golden brown, not forgetting to stir. This usually takes no more than 2 minutes.
- Pour in milk, stir and bring to a boil. Season with salt and pepper. Simmer for 20 minutes, stirring occasionally. Strain the bechamel through a sieve.
- Place the finely chopped onion in a bowl, cover with boiling water and let sit for 5 minutes. This will soften the bow. Drain the water.
- Melt the rest of the butter in a saucepan and simmer the onions in it for 7 minutes. It should be slowly caramelized and made sure that it does not burn.
- Add the béchamel and simmer over low heat for another 10-15 minutes. Pour in the cream, stir and heat for 1-2 minutes. Subiz is ready.
If you add meat broth to it, it turns into another equally famous French dish - onion soup.
