I first made this onion gravy for a friend when we made livers and mash for him. He was iron deficient and this is a meal I love making as it is so simple. Then, a few weeks ago I was talking to a friend and I told her I was making bangers and mash. She asked if I was making a gravy to go with it, and I said no. She told me I had to make one and so this faithful recipe came out of the drawer and I finally took a photo so I could share it.
Head straight on to the Recipe For ♥ Onion Gravy ♥
For years we have had a UK SIM card for when we travel overseas. While Britain was part of the EU there were no roaming charges. And I could hotspot my iPad and phone to that phone. But then, Vodafone decided to stop the hotspotting facility. This rendered the SIM card basically useless, but it had £10 worth of airtime on it. Not wanting to waste that, I have kept the phone going for years. I send an SMS once a month to keep the number, and we use the phone when we are away. Finally this year we managed to get it down to the last 30p. Dave had a call to make and it ran out of airtime. And I could finally change our number to the GiffGaff one I have been using for a while.
Today’s inspirational recipe from Lavender and Lime ♥ Onion Gravy ♥ #LavenderAndLime Click To Tweet
This has proved to be a great service when in the UK, but it is not suitable for Europe. Since Brexit, there are stricter roaming conditions and the costs are now prohibitive. I made a mistake last year in getting a Lebara card and not registering it while we were in Europe. I had expected it to work in South Africa and so did not think about it until our return. As I cannot top it up online, it is basically useless. I am now starting my research on which is the best European SIM card to get that offers good roaming, cheap data, and can be hotspotted. I have until April to make up my mind, but if you have any advice to offer, please pass it on. Do you use a local sim card when you travel?
Click on the links for conversions and notes.
- 15 mls olive oil
- 1 onion, peeled, cut in half and thinly sliced
- salt and freshly ground black pepper to season
- 125 mls red wine
- 25 g concentrated liquid beef stock
- 0.625 mls cayenne pepper (optional)
- 5 mls Worcestershire sauce
- Place the oil into a frying pan and heat over a medium temperature
- Add the onions, season and sauté until soft
- Add the wine, beef stock and cayenne pepper (if using)
- Stir to combine, reduce the temperature and simmer for an hour
- Add the Worcestershire sauce, stir to combine and cook for 5 minutes before serving
View the previous posts on September 9:
- 2020: YBG: You’ve Been Gifted
- 2019: Cherry And Blueberry Strudel
- 2018: Eyes Like Mine
- 2015: Road Tripping
- 2013: Chicken And Kiwi Salad
- 2012: Roger Stowell Answers Questions For The Blog
- 2011: Sticky Chicken Wings
- 2010: Pasta With Mushrooms, Bacon And Tomato
13 thoughts on “Onion Gravy”
Hi TANDY, What a coincidence…my dear husband has just walked in after doing an early shop at the supermarket, with – wait for it – chicken livers, which we haven’t had for ages (served with bacon, creamed potatoes, onion gravy and either peas or broccoli) Yum! Thank you for the recipe! Cheers. xx
With peas would be my choice 😉
I will have to give this recipe a try. I am always at a loss on how to make gravy without pan drippings.
Hope you enjoy it Bernadette 🙂
I absolutely love the idea of onion gravy! I have never heard of such a thing before. And why not? This would be great to throw in with my next post roast because I don’t think liver will ever be a “thing” here. Thanks for a great recipe!
And liver is not something you can disguise for kids haha 🙂
Hi Tandy, Terence and I use the wifi in the hotel when we travel. He has roaming on his work phone for calls and could put on data if we had an emergency. I have also used wifi in restaurants and coffee shops and that works fine for us. We get a UK simcard when we are there as we go for longer periods but that is for Google Maps.
If you need a UK Sim card let me know – I have loads and can post one up to you 🙂
This is exactly how I make mine, Tandy a wonderful accompiament to liver or bangers and mash, a recipe passed down from my mother although she didn’t add red wine that came later.. Lol.. But hers was also very good without… Lovely recipe, Tandy 👌
I am going to try cider the next time I make this, or maybe beer?
talk about getting your money’s worth out of something!