Alternatives to onion gravy

My technique:

• 1 tbsp Fat (from pan, or use butter)
• 1 tbsp Flour
• Pan Juice
• Stock (total liquid about 2 cups - omit if you have enough pan juice)

Step 1: Make Roux

1. Melt fat in medium high saute pan
2. Whisk in flour, getting out all the lumps. (This is called a roux)
3. Continue to heat until smooth, and the roux is just starting to darken.
4. Remove pan from heat.

Step 2: Prepare Liquids

1. Remove solids from roasting pan. (let meat stand... etc.)
2. Whisk, scrape, deglaze the roasting pan. If it's brown, you want it, and want it dissolved
3. Strain juices. skim off excess fat.

Step 3: Assemble

1. Return roux to heat, and keep whisking.
2. While whisking, slowly pour in the pan juices.
3. Once blended, reduce heat and let it thicken. Salt to taste.

Escallion = scallion = green onion.

I think it's possible to substitute regular onions in some situations, but there are a lot of variables.

First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong.

Then there's the question of which kind of onion you want to substitute. White onions have some of that same sharp flavor, and are quite strong. Yellow onions are much milder and sweeter, and might not be such a close flavor match. Red onions are somewhere in between, in my experience. I would probably try white onion, but in much smaller quantity than called for of scallions.

It's also important to consider how the scallions are being used. If they're being cooked into the recipe, that's very different than if they're being added right at the end, or even as a garnish. I think the substitution is less of an issue if the scallions are to be cooked. If they're to be more or less raw, I'd suggest white onion, not too much of it, and sliced very very thinly, as a raw white onion is really strong.

Whatever you try, bear in mind that it won't be exactly the same. But that certainly doesn't mean it'll be bad--just different.