Onion Gravy

Side Sauce Gravy
  • Prep Time: 15m
  • Cook Time: 1h
  • Total Time: 1h15m

Servings: 4-6

Source

Ingredients

  • 25g butter
  • 1 tbsp olive oil
  • 1 bay leaf
  • 2 sprigs of thyme
  • 4 onions sliced (red or white, or a mixture)
  • 1 tsp sugar
  • 1 tbsp flour
  • 200ml red wine
  • 2 tsp red wine vinegar
  • 500ml beef stock (or vegetable stock)

Instructions

  1. Melt the butter with the olive oil in a large frying pan over a medium heat.
  2. Add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs.
  3. 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.
  4. Add the flour and stir well, coating all of the onions and cook for one minute.
  5. 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.
  6. 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.
  7. Season well and serve.