Add this simple onion gravy recipe to your repertoire. It’s the perfect accompaniment to sausages and roasts with the deep flavours of beef stock, red wine and herbs
Prep:10 mins
Serves 4 – 6
25g butter1 tbsp olive oil1 bay leaf2 sprigs of thyme4 onions, sliced (red or white, or a mixture)1 tsp sugar1 tbsp flour200ml red wine2 tsp red wine vinegar500ml beef stock (or vegetable stock)
STEP 1Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.STEP 2Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn’t lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.
