Onion Gravy

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.

Onion Gravy
Onion Gravy
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?

Onion Gravy

 

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Onion Gravy

Use this for beef liver, or bangers and mash
Recipe Category: Gravy
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 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

Method

  • 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
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12 thoughts on “Onion Gravy

  1. 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

  2. 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!

  3. 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.

  4. 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 👌

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