I took a slightly different approach to mine.
I'd been saving an Onion Gravy recipe to try someday, but never got around to it. May 4th, the first Downtown Farmer's Market rolls around, and now I have a ton of ramps and spring garlic. I had to do some research on ramps- I wasn't sure how to use them. Wikipedia told me they're a cross between and onion and garlic. Score! I'm gonna make a ramp gravy! So I did. And it was amazing! I hope the recipe holds up with just plan old onions. If it doesn't, I froze some extra ramp gravy for when I need a fix later in the year.
Ingredients
1/3 pound of ramps, white and red parts chopped; discard leaves (or use in another dish)
2 cloves minced garlic
2 Tbsp butter
2 Tbsp flour
1 1/4 cup water
1 cup chicken broth
1 Tbsp Worcestershire sauce
1/4 tsp black pepper
Steps
I pan fried some chicken breasts before I started the gravy. If you're serving this gravy with meat, cook that first, leave the brown bits in the pan, and start your gravy in there. Use a 12 in wide sautee pan for best results.
1. Add Butter and ramps in a skillet, over medium heat.
2. Stir freqeuntly until ramps are browned and softened.
3. Add flour (to create a roux) and stir until combined.
4. Stir in Water, broth, Worcestershire, and pepper.
5. Bring to a simmer, while stirring. Scrape up any brown bits.
6. Keep at a simmer until gravy has thickened to desired consistency. Then serve!
Since I was making chicken along with the gravy, I tossed the chicken breasts back in the pan of gravy for another 10 minutes. It finished off the chicken nicely and the gravy got nice and thick.
I'm definitely not a vegetarian or vegan, but I suspect that this type of gravy would be great for those who are! Just use a vegetable broth and some kind of butter substitute and you're in business!
Original recipe I used as inspiration: http://www.epicurious.com/recipes/food/views/Onion-Gravy-231663?mbid=ipapp
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