Ingredients
Equipment
Method
- Measure the completely soft cooked onion and the homemade meat stock. Let them cool before using the Ninja BN801 blender.
- Blend the onion with the full measured stock until evenly cloudy and pourable. For a little texture, pulse briefly instead, keeping the same ingredient quantities.
- Transfer to a small saucepan and warm gently, stirring. Serve warm over stage-appropriate meat and cooked vegetables. Stir with a fork if the gravy separates a little on standing.
Notes
Stage by preparation: Stage 1: onion fully softened in the book’s meat-stock soup method. Stage 2: onion from a covered meat-and-vegetable stew cooked at least 2½ hours. Separately fat-cooked onion belongs to the Stage 3 method. Use foods already introduced and tolerated.
Meat stock: For early Intro, use the plain chicken-and-feet meat stock. The bay-seasoned beef meat stock is a Full GAPS alternative. Keep the same measured cup, and use the complete stock recipe that fits your stage. Long-cooked bone broth is a separate later food.
Optional Full GAPS gelatin finish, at 1×: Add 1 tablespoon plain unflavored bovine gelatin powder for the same 1 cup stock. Sprinkle it over ½ cup cold stock, rest 1 minute, then stir into the other ½ cup warm stock until dissolved. Cool before blending with the cooked onion, then rewarm gently. At 2×, use 2 tablespoons gelatin with the 2 cups stock, divided into 1 cup cold and 1 cup warm. Gelatin is not required for the Intro base and firms further as the gravy cools. Ratio and bloom method: Rachael Mamane, Mastering Stocks and Broths, Table 7.1.
Timing and yield: One batch. Start with the onion and meat stock already cooked. Allow time for cooling before blending and for warming the finished gravy.
Storage: Refrigerate promptly in a shallow covered container. Rewarm gently and stir any separated liquid back into the gravy.