Bacon and Onion Gravy

My Favorite Bacon and Onion Gravy: A Recipe for Comfort

As a busy working mom, finding time to cook delicious and satisfying meals can be a challenge. Weeknights are often a whirlwind of homework, extracurricular activities, and the general chaos of family life. But Sundays? Sundays are for family, and Sundays are for gravy. This bacon and onion gravy recipe isn't just a side dish; it's a symbol of comfort, a warm hug in a bowl, and a testament to the simple joys of good food.

This recipe is my go-to when I want something rich, flavorful, and relatively easy to prepare. I often double the recipe, freezing half for those busy weeknights when even thinking about cooking feels daunting. The beauty of this gravy is its versatility. It's perfect drizzled over roast beef, chicken, or even mashed potatoes. The bold, savory taste complements almost any meat, making it a delightful addition to a Sunday roast or a quick weeknight dinner.

The Secret to Speedy Gravy

One of the things I love most about this recipe is the time-saving trick of using beef stock instead of making a broth from scratch. This significantly reduces the preparation time, allowing me to spend less time in the kitchen and more time with my family. The rich, deep flavor of the stock forms the base of the gravy, providing a robust foundation for the other ingredients. I usually pick up a good quality stock from the butcher, which brings a more sophisticated flavor profile compared to store-bought brands.

Flavor Explosion: Onion, Bacon, and More

The combination of sweet onions, crispy bacon, and a hint of red wine creates a symphony of flavors that will tantalize your taste buds. The red wine adds a depth of richness and complexity, enhancing the savory notes of the bacon and onions. A touch of Worcestershire sauce adds a subtle umami flavor, while the thyme and tomato paste provide a warmth and complexity that rounds out the entire dish perfectly. The process of sautéing the onions until they're beautifully browned brings out their natural sweetness and creates a wonderful caramelized flavor that infuses throughout the gravy.

Beyond the Sunday Roast: Weeknight Wonders

While this gravy is spectacular with a traditional Sunday roast, its versatility extends far beyond the usual celebratory meal. I frequently use it to elevate simple weeknight dinners. A quick pan-seared chicken breast with a generous helping of this gravy turns an ordinary meal into something truly special. It adds a burst of flavor to even the simplest dishes, proving it to be a culinary gem that enhances rather than competes with the main course.

Freezing for Future Feasts

One of my best tips for busy home cooks is to double the recipe and freeze half. Having a container of delicious, homemade gravy readily available in the freezer is a lifesaver. It's the perfect solution for those nights when you're short on time but don't want to compromise on flavor. The gravy freezes beautifully and thaws quickly, making it an effortless addition to any meal, transforming a rushed weeknight dinner into a comforting and flavourful experience.

More Than Just Gravy: A Culinary Journey

This gravy recipe isn't just about the ingredients; it's about creating memories and sharing delicious food with loved ones. It's about the comforting aroma that fills the kitchen as it simmers, the satisfaction of creating something from scratch, and the joy of sharing a delicious meal with family and friends. It’s a little slice of heaven, a testament to the simple pleasures of cooking and sharing.

So, on your next Sunday, or any day for that matter, give this recipe a try. You won't be disappointed. The rich, savory flavor will quickly become a family favorite, a culinary staple that transforms simple meals into special occasions. The ease of preparation makes it a perfect choice for busy cooks who don't want to sacrifice flavor for convenience.

Step-by-step

• In a large Pot add the Beef Stock, Bay Leaves, Onion Powder, Garlic Powder, Salt and Pepper, Bring to the boil and simmer for 50 to 60 Minutes or until stock has reduced to around 2 Cups.
• Pre-heat the oven to 180°C (Fan Forced), place the bacon on a baking tray lined with baking paper and bake for 10 minutes, turn the bacon and cook for a further 10 minutes or until crispy, remove from oven and roughly chop.
• Heat a large Frying pan on medium, add the Coconut Oil and Saute the Onion until browned (around 10 minutes).
• Add the Tomato Paste and Thyme, stir for 30 seconds or until fragrant.
• Add the Red Wine and stir constantly for 3 minutes or until the sauce has thickened, add the Worcestershire Sauce, gradually add the reduced Beef Stock 1 cup at a time.
• Bring to the boil and simmer for 5 to 6 minutes.
• Stir in the Bacon and simmer for a further 5 minutes, serve immediately or freeze for later.