Carmelized Onion Gravy

[sidherose]

A friend of mine made this today and she said it was 'wonderful'. It reportedly tastes something like thick French Onion soup.


Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, halved and sliced thin
• 1 teaspoon sugar
• 4 cups low-sodium vegetable broth*, divided
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste
• 1 teaspoon fresh chopped thyme or 1/2 teaspoon dried thyme
• 1 tablespoon Tamari soy sauce
• 1 bay leaf
• 1 teaspoon balsamic vinegar

Instructions

Pour the olive oil into a large saucepan over medium-low heat. When hot, add the onion and sugar. Cook, stirring occasionally, until the onions are extremely soft, golden brown and caramelized, about 40 minutes. If the onions start to burn when cooking, lower the heat. Once cooked, stir in 2 cups of the vegetable broth, scraping up any flavorful bits that are stuck to the pan. Set the onion and broth mixture aside and allow to cool to room temperature. When cool, pour the onion mixture into the pitcher of a blender or a food processor fitted with the s-blade.

Puree until smooth. Set aside.

Set the same saucepan back on the burner, this time over medium heat. Add the butter and heat until melted. Stir in the flour and salt. Cook, stirring constantly, for three minutes. Stir in the thyme. Slowly drizzle in the remaining 2 cups vegetable broth, stirring constantly with a whisk. Stir in the Tamari, bay leaf and the pureed onion mixture. Cook, stirring frequently, until the mixture comes to a boil. Let boil, stirring constantly, until it has thickened slightly, about 3-4 more minutes.

Remove from heat and discard the bay leaf. Stir in the balsamic vinegar. Taste and add additional salt and pepper if desired before serving.


Notes

Most of the cooking time is the hands-off process of caramelizing the onions, which can also be done ahead of time.

*While you can use regular (not low sodium) vegetable broth; I recommend using only 1/4 teaspoon salt to start then adding more at the end if desired

Read more at http://ohmyveggies.com/caramelized-onion-gravy/#feiXwu1orX5E6thf.99

[Skhilled]

This sounds good! And yes, I'm sure it does taste like French Onion Soup. Actually, up to the part where you puree the onions is pretty much the same.

Hmmm, now that I think about it I haven't made the soup in awhile and I've got some onions, gruyere cheese, and a few extra boxes of beef broth sitting around calling my name...

[sidherose]

I did get around to making it and it was awesome! I'm sure you'll enjoy it! :)

[Jherrith]

Different I might have to try this out over the holiday season.

[Skhilled]

I do remember seeing a few recipes on the net for caramelized onions in a slow cooker with would make it truly hands-free.