Friday, April 8, 2011
Roasted Onions in Brown Gravy
2 pounds purple or other sweet onions (about 6)
3 tablespoons fat (saved from the pork roast)
3 tablespoons flour
1⁄2 teaspoon salt
1/8 teaspoon pepper
2 cups warm meat broth
Wrap each onion in foil and roast at 500degrees for about an hour or until tender. Take the onions from the oven and unwrap them. The skin should be blackened and caramelized. Once the onions are cool enough to handle, peel off the skins.
Place fat in pan on medium and add flour and seasonings, stirring until smooth. Heat until bubbly and slightly brown. Stir in the broth until sauce thickens. Continue cooking, stirring constantly for 2-3 minutes.
Place the onions in a casserole dish, pour the gravy over the onions. Place them in the oven at 350 until heated through. (10-15 minutes)