ONION GRAVY

Ingredients

• 6 tablespoons butter
• 2 massive yellow onions reduce in 1/2 and sliced thin
• ⅛ teaspoon kosher salt
• 2 cups low sodium pork broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 ½ tablespoons cornstarch
• Kosher salt and black pepper to taste
• 1 tablespoon chopped clean thyme 1 teaspoon dried thyme

Instructions

Melt the butter in a giant skillet over medium heat. Add the onions and salt. Turn or stir the onions each and every few minutes till they attain a best golden brown color. If the onions are browning too speedy decrease the warmness a bit and if they stick to the backside of the pan deglaze them with a tablespoon of purple wine vinegar, wine, or balsamic vinegar.
Once the onions are browned and caramelized stir in the pork broth (reserving 1/4 cup to combine with the cornstarch), Worcestershire Sauce, and Dijon mustard. Stir to mix and carry to a low boil.
In a small bowl whisk collectively the reserved red meat broth and cornstarch. Slowly add the cornstarch combination to the gravy whisking to combine. Boil simply till thickened.
Reduce warmth to low and season with salt and pepper to taste. Whisk in the the clean thyme. For high-quality effects serve promptly.

Notes

Caramelizing onions is no longer difficult, however it can be time-consuming, so design appropriately. It can take up to forty five minutes. Of course, there are distinct ranges of caramelization, and for this precise gravy, you do not have to go the entire enchilada.
Slice these onions thin. They will be so a good deal less difficult to caramelize if they are thin.
Stir the onions, however no longer too frequently, as they have to have some floor time with the warm skillet to caramelize.
For vegetarian gravy, use vegetable broth.
Other clean herbs consist of sage, parsley, rosemary, and chives.

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