You ever had that gravy that just makes your meal taste like home? Well, if you ever tried some French onion soup, you might just be one step closer to making that rich, savory gravy. You see, French onion soup ain’t just for sipping on a cold day. You can use it to make a real tasty gravy that’ll go with almost anything, from mashed potatoes to a roast chicken. Let me tell ya, it’s real easy to do, and it won’t take you long at all. So, let’s get into it, shall we?
First things first, ya need to know that French onion soup gravy starts with the basics – some onions, a little butter, and some good beef stock. You don’t need fancy stuff, just what ya got in the kitchen will do fine. Now, if you’ve got a packet of onion soup mix hangin’ around, that’ll save ya some time too. But if not, don’t worry, we can make it from scratch and it’ll taste just as good. The real trick is in the onions, folks. You gotta let ‘em cook slow and steady until they get all soft and caramelized, like they’re giving you a big ol’ hug. That’s the secret to that deep, sweet flavor that makes this gravy so special.
Now, once your onions are nice and soft, you add in your beef stock. You can use whatever stock you like, but I gotta say, if you can find a good beef stock, it’s worth it. If you can’t, boxed stuff will do, but taste it first! Ain’t no point in putting something in there that tastes funny. If you’re feelin’ fancy, you can even make your own stock from beef bones and scraps. Just freeze up them leftover bits from roasts or steaks, and when you got enough, you throw ‘em in a pot with some water and cook it low and slow. That’ll give you the richest, deepest flavor you ever tasted.
Once you’ve got your stock in the pot, it’s time to thicken up that soup so it becomes a gravy. This is where cornstarch comes in handy. You just mix a bit of cornstarch with some cold water to make a slurry – that’s just a fancy word for a smooth paste – and slowly add it to the soup. Keep stirring, and before you know it, that soup will start thickening right up. You wanna give it a couple of minutes to really get thick, so just be patient. You don’t wanna rush this part.
If you don’t have cornstarch, flour can do the trick too. Just mix it the same way and add it a little bit at a time. Some folks even like to use a roux, which is just a cooked mixture of butter and flour. It adds a little extra richness to the gravy. But like I said, cornstarch works just fine, and it’ll save you from any extra work. Once it’s thickened up nice, you’ve got yourself some onion gravy, ready to pour over whatever you’re serving.
This gravy’s got a deep, savory taste with just the right balance of sweet from the onions and that beefy richness. It’s perfect for putting on mashed potatoes, roast beef, meatloaf, or even just over some hot biscuits. Heck, I’ve been known to dip a piece of bread in it and call it a meal. It’s that good!
If you want to add a little extra something to it, you can throw in some herbs or a splash of wine, but I tell ya, the simple version is just as tasty. Don’t overthink it. Just cook those onions till they’re nice and golden, add your stock, thicken it up, and serve it. That’s all there is to it.
So, next time you make French onion soup, don’t just serve it as a soup. Turn it into a gravy and pour it all over your dinner. It’s gonna make everything taste better. Trust me on this one, folks. Once you try it, you’ll be making this gravy all the time. It’s easy, it’s flavorful, and it’s sure to put a smile on anyone’s face.
Tags：[French Onion Soup, Gravy, Beef Stock, Onion Gravy, Easy Gravy Recipe, How to Make Gravy, Homemade Gravy, Comfort Food]
