Momma always said, life was like a box of wine.
You never know when you’re almost empty.
This day–two days before Christmas–is dedicated to that person in your life who “makes Christmas happen.” You know the one! It’s the person who does the extra shopping, the most wrapping, the best, most-yummy baking, the decorating, the silver polishing, the cleaning, the waiting on line, the running around, the…
Well, you know the one! Cheers to her! (Or, occasionally, veeeeeerrrrry occasionally, to him!) Give her a hug and an offer to help, although it’s probably too late. She’s done it all. She is THAT organized!
Sure, if you can’t find her, she’s at the liquor store!
Ho ho ho!!!
If you want the house smelling AWESOME upon her return, make a great double batch of caramelized onion gravy, which will come in handy for the holiday meals ahead. (OK, well, I made a double batch. You may halve the recipe if you’re just making it for one holiday meal.)
Vegan Caramelized Onion Gravy
This gravy is a vegan staple fit for a holiday table, either Thanksgiving or Christmas! Wonderful over Tofurky or chickpea cutlets or whatever “meat” your vegan heart desires!
- 2 tablespoons olive oil
- 3 medium-to-large-sized yellow onion, chopped
- 2 teaspoons sugar
- 6 cups vegetable broth, divided
- 6 tablespoons vegan butter (I use Earth Balance)
- ½ cup all-purpose flour
- 1 teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 teaspoon dried thyme
- 2 tablespoons Tamari
- 2 bay leaves
- 2 teaspoons balsamic vinegar
- Heat the olive oil in a large saucepan over medium-low heat. Add the onion and sugar.
- Cook, stirring occasionally, until the onions are soft and golden brown (caramelized), about 40 minutes. (Watch for burning and lower the temperature if necessary).
- Once cooked, stir in ½ cup of the vegetable broth, scraping up any cooked bits stuck to the pan. Set this onion and broth mixture aside and allow to cool to room temperature.
- When cool, pour the onion mixture into a food processor fitted with the s-blade. Puree until smooth. Set aside.
- Place the saucepan back on the burner, this time over medium heat. Add the vegan butter and heat until melted. Stir in the flour, salt and pepper. Cook, stirring constantly, for three minutes. Stir in the thyme. Slowly drizzle in the remaining vegetable broth, stirring constantly with a whisk.
- Stir in the Tamari, bay leaf and the pureed onion mixture. Cook, stirring frequently, until the mixture comes to a boil. Let boil, stirring constantly, until it has thickened slightly, about 3-4 more minutes.
- Remove from heat and discard the bay leaf. Stir in the balsamic vinegar. Taste and add additional salt and pepper if desired before serving.
And a Merry Christmas to all!