Yorkshire Pudding recipe found here. I followed it pretty much - making the puddings in muffin tins with a pea-sized dot of Crisco in each one. I also used skim milk and egg substitute because it was what I had on hand. They were a little chewy, but still really good.
- 1 medium white onion, slice into thin half-moons
- 1 tbsp olive oil
- 1 1/2 cups vegetable stock
- 1 1/2 tbsp flour (gravy flour like Wondra is amazing)
- 6-10 sprigs of fresh thyme
- salt and pepper, to taste
1. The key to this gravy is the caramelized onions. It takes a while, but it add a depth of flavor similar to what you would get from meat fat. Heat a skillet over medium heat. Add the olive oil and once hot, the onions. Stir occasionally until they are soft and brown. This could take up to 30 minutes.
2. Once your onions are browned, stir in your flour to coat the onions. I prefer a gravy flour like Wondra since it never clumps and thickens right up. But regular flour will do you just fine.
3. Add your vegetable stock and stir well.
4. Toss in your thyme springs - 10 will be pretty strong, so you may want to start with 6 and see how it goes. Bring the gravy to a soft simmer to thicken it and infuse the thyme.
5. When it's thickened to your liking, season to taste with salt and pepper. If it doesn't thicken enough, add flour, a little at a time, until it's where you want it to be.
6. Take the thyme sprigs out - little leaves are okay, but you'll want to remove the actual stalks.
Serves 5. Original post here.