Brown Onion Gravy – 2

• I came across this simple English recipe for onion gravy or sauce, which appeared in a cookbook of 1852.
• The gravy was served with roast poultry.

INGREDIENTS

• 2 onions
• 3-4 sprigs of thyme
• 3 tablespoons of butter
• 2 teaspoons of granulated sugar
• 500ml of water
• Salt & pepper to taste

METHOD

• Chop the onions into small pieces.
• Melt the butter in a saucepan and add the onions and thyme.
• Fry with stirring until the onions are brown.
• Sprinkle over them the sugar.
• Stir and cook for a couple more minutes.
• Add the water and mix well.
• Stir and cook for a few more minutes.
• Sieve the gravy and season to taste.
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• Pour the gravy over the cooked bird/roast meat and serve.
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• NOTE
• A roast chicken was used for testing the gravy.
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• Or you can serve the gravy separately.