Onion-Brown Gravy

   Gravy has never been very high on my priority list but we needed some for dinner last night. We intended to prepare really lean thin-sliced round steak and it just looked like it would need braising to tenderize it. So my husband asked if I could make up some gravy for him to add to the pan for slow cooking. His idea for making gravy used to involve opening a packet or a jar. Since then we have experimented with several types of gluten-free gravy and this is one that works for both of us.
   The gravy was ready when he started dinner and after browning the meat he added it to the pan, covered it, and turned down the heat. It cooked for about an hour and was perfect.
   This gravy recipe could also be used in place of a can of condensed soup as sauce in a baked casserole dinner – a chicken, rice, and veggie combo comes to mind.

2 T. butter, margarine, oil, or shortening (we used Earth Balance this time)
¼ – ½ cup onion, finely chopped
1 T. + 2 T. cornstarch
2 cups of broth or water plus bouillon
salt & pepper to taste

Mix 1 tablespoon of the cornstarch with ¼ cup of the broth/water and set aside.

Sauté the onions in the fat (add salt to help draw out the juices). Continue until the edges of the onions are beginning to color a bit and most of the moisture is evaporated. Add the 2 tablespoons of cornstarch to the pan and continue stirring until it takes on a light golden brown color.

Quickly stir in the broth and bring slowly to a simmer. The gravy takes on a translucent quality as the starch cooks. Add the reserved liquid/starch mixture and stir it in quickly. Continue stirring while gravy simmers 2 to 3 minutes. Add salt and pepper to taste. If it gets too thick, add a little more broth or water. Serve hot.



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