Onion Gravy with Porter Ale

Beer onion gravy - a great sauce for pork and beyond. Use with pork chops, steak, burgers, over steamed rice, grilled chicken or mashed potatoes. #beeroniongravy #beergravy #oniongravy #cookingwithbeer

Onion Gravy with Porter Ale

Beer onion gravy is a staple sauce complementary to 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.

5 from 5 votes

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Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: ½ cup

Calories: 613kcal

Author: Milena Perrine

Ingredients

2 medium onions thinly sliced
fresh sage 5-6 leaves, finely chopped
fresh thyme leaves of a few sprigs
2 tablespoon butter
2 tablespoon brown sugar
2 tablespoon flour
12 oz dark malty beer (porter, stout, brown ale, Dunkel lager, amber lagers)
1 cup beef stock

Instructions

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.

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