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FAQ
Sweet onions get sauteed in butter and then seasoned beef stock is added and thickened with cornstarch. It's ready in half an hour and is delicious on basically everything, especially meats and potatoes. Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.
Tapioca. Tapioca is derived from the cassava root. To thicken gravy, add 1 ½ teaspoons of tapioca starch into the hot liquid, whisking until well incorporated and the gravy thickens.
Why is my onion gravy too bitter? If your onion gravy is bitter, you may have used an old onion. Another culprit may be something that got burnt along the way. Be sure to use fresh ingredients and keep a watchful eye on the onions as they cook.
Well, it's basically how much water is in it. Onions contain roughly 90% water. Sweetness in onions is another way of saying that they lack pungency and are relatively mild. Surprisingly, sugars have nothing to do with it.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
