Many holiday season recipes feel like they are thematically appropriate for any of the festive occasions celebrated this time of year, so on I continue sharing holiday recipes practical and fanciful alike.
And doing so gives me even more opportunities to be sentimental and thankful out loud for all the things deemed cheesy if uttered the rest of the year... When in fact I am thankful all year for the opportunity to write and be creative here on the blog, thankful for my wonderful friends here in blog land who actually read my notes and mutterings, thankful for our family and friends all over the country who call, text, and write daily and make me feel as though anywhere in the world is home. I'm thankful for my fellow Air Force wives, equally transplanted from across the map, who welcomed me with open arms and made me feel as though arriving in a new location from seemingly outer space every 3 to 4 years is normal. I'm thankful for my husband, who always makes me feel loved and cherished even if most days I only see him waving at me in passing on his way to the hospital.
I'll stop the happy tears now, I promise. On to something very brown, unphotogenic, and utterly essential - gravy. I always like to make a non-meat based gravy for holiday dinners, so that vegetarians and non-vegetarians alike can enjoy the delights of gravy on their mashed potatoes... and stuffing... and anything else imaginable. And, coming from the south where gravy carries almost as much weight as a measure of one's culinary abilities as one's pie crust, I fret over the gravy to such an extent each year that I only gather enough courage and fortitude to whisk and thicken one gravy - so a vegetarian gravy it is. In the past I've always used mushrooms for a deep, hearty flavor, but realizing with increasing awareness that not everyone is as madly in love with edible fungi as I am, I decided upon caramelized onions this year. With a creamy twist of decadence for festivity...
Is it strange to say I'm thankful for onions?
Onion Cream Gravy
2 T olive oil 2 onions, thinly sliced 2 cloves garlic, minced 1 cup vegetable broth 1 T Dijon mustard 3/4 cup 2% evaporated milk
~ In a saucepan over medium heat, saute the onions and garlic in the olive oil until limp and starting to brown. ~ Stir in the broth, mustard, and evaporated milk, and simmer, whisking constantly, until thickened. ~ Season to taste with salt and pepper, and serve warm! Delicious over steaks, chicken, or tempeh...