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alevia's kitchen
Short Description
A classic onion pan gravy—deeply savoury and silky-smooth—made with browned onions, then simmered until rich and glossy.
Ingredients
2 onions- sliced medium
¼ cup of unsalted butter
2 dashes of Worcestershire
1 oz balsamic vinegar- dark
1 oz soy sauce
⅛ cup of sugar
1-qt of water
¼ cup pork base
Slurry
Preparation
Slice the onions on the mandolin and sauté in the butter. Then add the vinegar, Worcestershire, and soy sauce and cook down for 10 minutes
Pour in the water and pork base, bring to a boil, and cook until the base is fully dissolved. Then, thicken the mixture with the slurry and let it simmer for 5 minutes.
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