Randy’s Recipes: Onion-Cocoa Gravy, with Meal Ideas


This gravy is a sautéed delight of onion, paprika and cocoa, serving as well for a vegetarian meal, as it does for a base of chicken or beef. This can be prepared Kosher, with the proper ingredients and utensils, if desired. Obviously, you wouldn’t use butter if preparing this as a Kosher meal using meat or chicken. Here, some of the ingredients used are not Kosher, and the meal is not meant to suggest Kashrut-compliance.


I enhanced the meal with the selections of beverages well-paired to the dish. I highly recommend a coffee served on the darkish side, something deep and earthy — perhaps a strong cup of Turkish roast, or even a slightly-lightened instant would do fine (again, not pairing dairy with meat or chicken, if cooking Kosher). Because I’m normally not one to drink a hot beverage with dinner, the cold beverage I made was a homemade lime-slurry (lime peel-infused cold-sugar syrup) mixed with cold water, for a lightly-blended, but not bland, fragrantly-flavored water. I’m not one for alcohol with meals, either, but I suspect the same earthy essences would pair nicely: oakey, leathers and chocolates, definitely deep into the berry with this; perhaps lighter-tinged if on the honeyed side.


This turns into an entrée by simply topping over rice or pasta or potatoes, etc. The gravy/sautée is prepared first and the meat is mixed in, once it has finished. So you will want to have your bulks pre-cooked, to mix-in at the end. Please enjoy!


Randy’s Recipes: Onion-Cocoa Gravy, with Meal Ideas (Randyjw; May 22, 2016)


Ingredients (Makes 1-2 servings; but for me, it was just one: FYI):


White onion; 3/4- to 1 whole; Large: sliced in varying sizes

Paprika: “Hot” (or you can use “sweet”)

Oil\butter: I used a combination of both oil and salted butter to sautée the onions, using roughly four slices off the stick throughout the sautèeing process.

Cocoa Powder, unsweetened: 1 REAL Tablespoon, levelled

Chopped dry-roasted peanuts\Garnish: (optional, but most highly recommended)

Rice\Pasta\Potatoes: Base for either vegetarian or meat/fowl-based meal. I used about 1/3-bag (2 lb. bag) brown rice, although I cooked an extra 1/3-bag at the same time to keep on-hand.

Fowl\Beef\Eggs: Main Entrèe Ideas; feel free to substitute your own – I used a can of chipotle chicken, which totally changed the flavor, but was still really good.


Prepare whatever add-ins you choose with this dish ahead of time, whether chicken, veal, bison, venison, duck, beef, etc. You could also add these to the pan after the onions have turned translucent during the sautè process.


Put your water on the boil in a saucepot if preparing additional vegetables, or a starch, such as rice, potatoes, pasta, and begin to prepare as you normally would. I made a plain-boiled brown rice, forgoing the extra fats in its preparation in the suggested package instructions, as it would have been overly heavy in addition to the oils used for sautèeing.


While your base is cooking, prepare the sautè. Place your oil or butter and chopped onion(s) into a frying/sautè pan and begin heating. (I used a bit of corn oil to emulsify the spice and make it slippery, supplemented by 2 slices off the stick of salted butter, to start; increasing to about 4 slices total, throughout the process). Stir occasionally. As the onions begin to soften, add some good dashes of paprika, to start. If you need to cook your meats, or prefer to do so now, then add that in now. Add a bit more paprika as it continues to cook, as well as butter as it starts to dry, as well as about a handful/1-4-cup of water, added in small amounts, to moisten and thin, as needed. Towards the end, sprinkle about a level tablespoonful of unsweetened cocoa powder on top, and stir. If adding pre-cooked extras, such as meats, add these now and heat through, stirring occasionally. I used a small can of chipotle white meat chicken; I’d never had it and wanted to try it. It changed the flavorings of the meal and overpowered the other flavors, slightly, but was still good.


Remove from heat when done and combine with your bases and any extra vegetables or additions you prepared. I spooned the gravy over a bed of brown rice and topped with a sprinkling of chopped, dry-roasted peanuts.


Drunken in tandem with the dark coffee and the lime-water, it was a rich, gourmet meal on a low budget and a full stomach!

8.2 Yums Up


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