Hearty Onion Gravy

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Hearty Onion Gravy

 

Yield: 3 c.

 

1 very large or 2 small-medium onions, peeled and

minced

3-4 cloves garlic, peeled and minced

1 T. olive oil

pinch of salt

2 1/2 c. water

1/4 c. nutritional yeast

2 T. barley miso

1/4 c. soy sauce

1 t. mixed dried French herbs (optional)

1 heaping T. tahini (optional)

1 T. minced fresh parsley (optional)

1/4 c. unbleached flour dissolved in 1 c. water

black pepper to taste

1. Heat the olive oil in a sauté pan or cast iron

skillet, add the onion and garlic and sauté over

medium high heat, stirring frequently until the onions

just begin to brown (6-7 min.). Turn down the heat,

sprinkle on the salt and dried herbs and sauté slowly

until the onions become evenly, light brown (another

15 minutes or so). Add a little water if they begin

to dry out.

 

2. Add 2 1/2 c. water, the soy sauce, nutritional

yeast and the miso, stir and turn up the heat until

the mixture boils. Simmer a few minutes, then

dissolve the flour in the remaining 1 c. water,

whisk this into the sauce to thicken it. Cook 4-5

minutes. Check the seasoning, adding salt, pepper and

soy sauce as needed. If you want a thicker gravy,

dissolve an additional T. of flour in 1/2 c.

water and whisk this into the simmering gravy. For a

richer tasting gravy, whisk in a tablespoon or two of

tahini. Do this after you have removed the gravy from

the heat, as high heat could cause the tahini

to separate. Garnish with fresh parsley (optional).

 

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