Sailor’s Onions..?

July 15, 2007 at 12:15 am (Sauces & Gravies, Side dishes)

Yesterday, I planned an English comfort food, Bangers & Mash. For us Yanks, that’s sausages and mashed potatoes. I had several fake sausages in my refrigerator which I believed destined for this dish. However, upon inspection, it turned out my roommate absconded with my sausages. I did, however, have some zucchini that any gardener who’s ever planted it knows, quickly becomes a curse of squash. Being a known Kitchen Rat, I am apparently the go-to docking station for surplus squash. In any case, I figured I could cut this into roughly sausage-shaped logs and make do. Not that zucchini bears any flavor resemblance at all to sausage or even f’ausage– but it does have a very plain and easily altered flavor– and Bangers & Mash calls for a good onion gravy.

Now, the gravy. I’ve never actually made onion gravy before, and a quick skim of recipes online reveals it’s typically just beef gravy with onions in. Unacceptable. I inspected the spices on hand and came up with my Old Bay seasoning mixture… Hmmm! Said I. I actually did the following sauce and tossed my zucchini logs right into it to cook and get a bit of the gravy flavor, but if I had actually had the bangers I expected to have, I’d have browned them in the pan first in a bit of oil, then removed them from the pan, and continued on with making gravy with the sausagey oil. Next time….

Sailor’s Sauteed Onion Gravy

2 cloves garlic, smashed and diced
2 tablespoons olive oil
2 medium onions, sliced into thin rings
1/4 cup fat free milk
1/4 cup water
1 tablespoon Old Bay Seasoning
1 teaspoon cornstarch
Heat a large saute pan and add oil and garlic. Saute several minutes until fragrant, then add sliced onions, breaking the rings apart. Stir to coat with oil, cover pan, and saute on low heat until onions are soft– five minutes or so. Meanwhile, in a cup, combine water, milk, Old Bay, and cornstarch. When onions are softened, add Old Bay mixture and stir to coat. Cover pan again and simmer until the sauce is thickened, adding more water if it gets too thick for your liking.

Serve over Bangers & Mash, (or Zukes & Mash, as the case may be…)


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