Rich Onion Gravy

Name: Rich Onion Gravy
Total time: 30 min
Yield: Approximately 2.5 litres, depending on reduction
Cuisine: Professional Kitchen
Ingredients: 800 g prepared caramelised onions (approximately 15 large onions before cooking); 1 litre veal jus; 800 ml chicken stock; 22 g chicken stock paste or bouillon; 4 garlic cloves, finely chopped; 5 sprigs fresh thyme; Fine salt, to taste; Cracked black pepper, to taste; Arrowroot, calculated at 16 g per litre of finished liquid; Cold water, as needed to make the arrowroot slurry

A glossy production gravy combining caramelised onions, veal jus, chicken stock, thyme and garlic.

Time30 min after onionsLevelEasyMakesApproximately 2.5 litres, depending on reductionCuisineProfessional Kitchen

01 — THE STORY

Behind the plate

Onion gravy earns its depth before the liquid enters the pot. Starting with properly caramelised onions gives the sauce sweetness and roasted character, while veal jus supplies the body expected from a restaurant gravy.

Arrowroot is used only at the end, after the natural reduction is complete. This keeps the finish clean and lets the cook judge the true thickness before adding a measured slurry.

03 — THE METHOD

Cook step by step

01
Place the prepared caramelised onions in a heavy-based saucepan with the veal jus, chicken stock, chicken paste, garlic and thyme.
02
Bring to a gentle boil, then lower the heat and simmer for 15 minutes so the flavours combine and the liquid reduces slightly.
03
Remove the thyme stems. Taste before adding salt, then correct the seasoning with salt and cracked black pepper.
04
Measure the liquid so the arrowroot can be calculated accurately at 16 g per litre. Mix the arrowroot with enough cold water to form a smooth slurry.
05
Whisk the slurry gradually into the simmering gravy until the required coating consistency is reached. Stop before it becomes gummy.
06
Serve immediately, hold hot according to kitchen procedure, or cool rapidly in shallow containers before refrigeration.

04 — FROM THE PASS

Chef's notes

The caramelised onions are a separate preparation and should not be replaced automatically with the linked balsamic onions, which are sweeter and more acidic.
Stock paste, jus and chicken stock can all contain salt. Taste only after the sauce has reduced.
Arrowroot thickens quickly and can thin again under prolonged hard boiling, so add it near the end.
Calculate arrowroot against the actual finished liquid volume, not the starting volume.

AT THE TABLE

How to serve it

Serve with sausages and mash, roast chicken, grilled pork or a savoury stuffing portion.