This is very similar to my French onion soup recipe (which you can also find here on cookplantmeditate). It made dynamite gravy. I poured it over caramelized onion stuffed pork chops, and mashed potatoes mixed with cream cheese, jack cheese, parsley & green onion.
You will need:
3 tbs butter
4 tbs olive oil
3 large onions
4 sprigs of thyme, leaves removed (optional)
2 tbs flour
16 oz beef stock (about 2 cups or one can)
1/2 tsp salt
1/8 tsp pepper
2 cloves garlic
1/3 cup milk or half & half
Heat butter and oil over medium high heat until hot, add sliced onions all at once. Sprinkle with salt and pepper. Grate in 2 cloves garlic. Mix well. Allow to cook 20-30 minutes, stirring occasionally until onions are caramel colored.
Remove onions with a slotted spoon, allowing as much oil as possible to stay in the pans. Set aside. When onions are removed, whisk flour into oil, allow to cook 2-3 minutes. Add in beef stock, milk, salt & pepper and stir. Reduce heat to medium. Allow to cook until it thickens. When thick, add in caramelized onions and thyme leaves.
If your gravy doesn’t thicken properly, it’s easy to fix! Mix 1/4 cup cool liquid (milk, water, stock) with 1 tbs cornstarch. Mix in a little bit at a time until gravy thickens.
Pingback: Slow Cooker Caramelized Onions | Cook Plant Meditate