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onions ground paprika peanut oil caster sugar Worcestershire sauce mustard powder chicken flour salt
Viewed: 88 - Published at: 6 years agoIngredients
- 8 -10 ounces onions, peeled and chopped
- 1/2 teaspoon ground paprika
- 2 teaspoons peanut oil or 2 teaspoons other flavourless oil, divided
- 1 teaspoon caster sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon mustard powder
- 15 15 fluid ounces chicken stock or 15 fluid ounces beef stock, maybe a bit more or less,depending how thick you like the gravy.
- 2 teaspoons plain flour (rounded)
- salt & freshly ground black pepper
Method
- Preheat oven to 400°F.
- Place the chopped onions in a bowl, add 1 teaspoon of the oil, paprika, the sugar and toss the onions around to get a light coating.
- Then spread them on a solid 13x9 baking tray, place the onions in the oven for 15 to 20 minutes, watch them- they need to be nicely blackened round the edges but not burned.
- When they are ready, remove them from the oven.
- First add the Worcestershire and mustard powder to the stock.
- Transfer the onions from the baking tray to a medium-sized pan, add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour.
- Stir all this together over a medium heat for about 2 minutes and then switch to a whisk, gradually add the stock to the pan, whisking all the time, until it's all used.
- Bring it up to simmering point and gently simmer for 5 minutes.
- Taste to check or it needs salt and pepper, then pour into a bowl or a jug.
