Caramelised Onion & Cranberry Gravy
This caramelised onion & cranberry gravy is incredibly rich, fruity & full of flavour. Best served with turkey at Thanksgiving & Christmas.
Servings: 6 People
Equipment
- Large Saucepan
Ingredients
- 2 Brown Onions (See Notes)
- 1 tbsp Vegetable Oil
- 40 g Butter
- 1 tsp Finely Chopped Thyme
- 1 tsp Balsamic Vinegar
- 1 Litre Chicken Stock
- 60 g Gravy Granules (See Notes)
- 75 g Cranberry Sauce
- 2 tsp Soy Sauce (See Notes)
- Gravy Browning (Optional - See Notes)
Instructions
- Peel the onions then thinly slice.
- Set a large saucepan over a low heat, add in the veg oil & butter then add in the sliced onions & a pinch of salt once the butter has melted.
- Cook the onions, stirring regularly until they're soft, golden & caramelised. This will take at least 15 minutes.
- Stir in the thyme & balsamic vinegar then cook for another minute.
- Add the chicken stock into the onions, turn the heat up to medium then bring the sauce to a gentle simmer.
- Next, stir the gravy granules into the stock, cook for another couple of minutes, until thick then stir in the cranberry sauce & soy sauce. If you're using gravy browning, add a few drops in now (just enough to darken the gravy slightly).
- Season the gravy with salt & pepper to taste then serve.
Notes
1. To Cook On An Aga - Use the simmering plate to cook the onions & gravy. Reheat any leftover gravy using the boiling or simmering plate.
2. Onions - I used brown onions for my gravy but red onions or shallots will work as well. If you're using shallots, I'd recommend using 4 large ones.
3. Gravy Granules - Either chicken or beef gravy granules will work for this gravy - I used bisto. If you'd prefer a thicker gravy, feel free to add in more gravy granules than specified in the recipe.
4. Stock - You can use either a homemade stock for this gravy or stock pots/cubes dissolved in hot water. As we're thickening the gravy with gravy granules, I'd recommend making the stock not as strong (if using a stock pot), to avoid making it too salty.
5. Soy Sauce - A small amount of soy sauce seasons the gravy & cuts through the sweetness from the cranberry sauce. I used Kikkoman soy sauce but other dark soy sauce will work.
6. Storage - Any leftover gravy should be stored in the fridge & will keep for 2-3 days. Make sure to get the gravy piping hot when reheating it.
7. Gravy Browning - If you like, you can add a small amount of gravy browning into your gravy to give it a dark, rich colour.