Beer Onion Gravy
Beer onion gravy is a staple with a number of dishes. Bangers and mash, Yorkshire puddings, grilled chicken, pork chops or portabello mushrooms, even steamed rice welcome its sweet and savory goodness.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 1 1/2 cup
- 2 medium onions thinly sliced
- fresh sage 5-6 leaves, finely chopped
- fresh thyme leaves of a few sprigs
- 2 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp flour
- 12 oz dark malty beer (porter, stout, brown ale, Dunkel lager, amber lagers)
- 1 cup beef stock
In a sauce pan over medium heat melt the butter.
Add the thinly sliced onions, brown sugar, salt and pepper, sage and thyme and mix well.
Cook until the onions are translucent and are beginning to caramelize.
Add the flour and stir to incorporate, about one minute.
Add the beer, stir and let reduce for a couple of minutes.
Add the beef stock, stir and let reduce.
In about 7-10 minutes the gravy will have thickened enough. Remove from the heat and transfer to a suitable container.