This easy, caramelized onion and black garlic gravy will bring even the most boring plate of food back to life. It works well with white and red meat as well as roasted veggies. You can make it ahead of time or on the day, in only 40 minutes. Fantastic Thanksgiving or Christmas gravy – rich, punchy and generous, as it should be during any festive season!
Caramelized Onion & Black Garlic Gravy recipe is sponsored by Balsajo Black Garlic
This is a recipe you want to bookmark, as not every festive season you’ll come across such find! This one is bold and unapologetically Christmassy, with full on celebration at its velvety, black garlic heart.
Over the years I have learnt that the world of a traditional roast meal is divided between those who don’t do gravy, those who drown everything that’s put on their plate in gravy and those who quite like gravy in moderate quantities, but don’t always trust it. And I’m one of those gravy-non-believers.
When dining out, I’ll discreetly dip the tip of my fork to see if the gravy is actually a real gravy or (can’t help the chuckle here!) a fake gravy – made with gravy granules and water. If it seems like the real thing at first I will still need some convincing, because even the best pan drippings are hardly ever enough to produce a quality natural gravy for everybody at a table to enjoy.
Believe it or not, but I can actually sense if there was a pan sauces based gravy rescue job performed with the help of gravy granules! Yup. Been there and done that myself! And nothing wrong with that when you’re in trouble, because we all mean well! I really do get it. But things just never taste the same when they come out of a packet and for me there is no hiding fake gravy!
This is exactly why I am campaigning for my caramelized onion and black garlic gravy to become a part of your menu this festive season. Make it easy for yourself by making an amazing gravy ahead of time, so you don’t have to stress about things with last minute rescue jobs.
Caramelized onion and black garlic gravy how to
- Quality stock base is a real deal breaker here. Don’t take chicken-stock-cube-shortcuts. You can do so much better with real stock! I like to buy a whole chicken and after portioning it (remove legs and breasts to freeze for future meals) I use carcass, wings and bones to make up the stock. For this recipe I wanted my stock to be super rich so I also used 8 extra chicken wings and 1 turkey drumstick. This combination is not expensive and produces an excellent base for my caramelized onion and black garlic gravy. Cover the meat & bones with plenty of water and simmer for about 2h, topping up water as necessary to keep everything submerged for most of the process. You do want to reduce the liquid eventually to 1 liter in total though and then discard the bones.
- Onions need to caramelize for long enough to turn really nice, golden brown brown and sweet. This is where my gravy gets the lovely touch of sweetness, balanced with sherry added at the very end.
- Black garlic is the holy grail of this recipe. Simply irreplaceable ingredient that adds that elusive je ne sais quoi. It makes caramelized onion and black garlic gravy super moreish turning those who normally don’t have any gravy into those who drown their food in it!
Velvety smooth caramelized onion and black garlic gravy has a lovely butter and sherry finish making a plate of Christmas roast a full-on celebration oozing with flavour and festive joy. I hope you’ll try it, enjoy it as much as I do and share the festive love on!
- 400g (14oz) yellow onions, chopped
- Splash of olive oil + 1 tablespoon of butter
- 1 teaspoon fresh thyme (or ½ teaspoon dry), finely chopped
- 1 teaspoon fresh rosemary (or ½ teaspoon dry), finely chopped
- 1 teaspoon fresh sage (or ½ teaspoon dry), finely chopped
- 1 teaspoon fresh tarragon leaves (or ½ teaspoon dry), finely chopped
- 1 liter chicken or chicken and turkey quality stock (check out how I make it in post above)
- 1 teaspoon celery salt
- 100g Balsajo Black Garlic cloves
- Black pepper to taste
- 4 tablespoons sherry
- 100g butter
- In a small saucepan set over medium-low heat, slowly caramelize chopped onions in a splash of olive oil and 1 tablespoon butter. This might take as long as 15-20 minutes, but don’t rush this process or instead of sweet your onions will turn bitter. You want them to turn translucent first before they start to lose more moisture and sugars begin to caramelize and stick to the bottom of the pan.
- Stir all herbs in and continue cooking the onions down until they reduce by over a half in volume and turn golden brown.
- Add 200 ml of stock to the saucepan with onions and pour it all into a food processor. Process until smooth. Pour it all back into the saucepan, add another 600 ml stock and simmer for about 20 min on high heat to reduce by good 30%.
- Pour remaining stock with black garlic cloves into a food processor and process until velvety smooth. Add it into the saucepan with onion and stock mixture followed by celery salt, a few turns of black pepper grinder and 100g butter. Bring it all to simmer and then turn the heat off. Stir sherry in and serve.