Caramelised Onion Gravy
This caramelised onion gravy is incredibly rich & packed full of flavour! Best served with a roast dinner or with bangers & mash.
Servings: 4 People
Equipment
- Large Saucepan
- Small Mixing Bowl
Ingredients
- 2 Red Onions
- 1 tbsp Vegetable Oil
- 2 tsp Caster Sugar
- 2 tsp Balsamic Vinegar
- 1 tsp Finely Chopped Thyme Leaves
- 200 ml Red Wine
- 500 ml Beef Stock
- 1 tbsp Cornflour
- 30 g Unsalted Butter
- 2 tsp Worcestershire Sauce
Instructions
- Peel the onions, thinly slice them then place into a large saucepan with the vegetable oil & a good pinch of sea salt.
- Set the pan over a low heat then cook the onions until they are soft & caramelised, stirring regularly. This will take around 15 minutes.
- Add in the balsamic vinegar & the caster sugar then cook for another 3-4 minutes. At this point the onions should be a deep golden brown.
- Next, stir in the chopped thyme then increase the heat to high. Pour in the red wine, bring to the boil then reduce until sticky. This will take 3-4 minutes.
- Add the beef stock to the onions then bring back to the boil. In the meantime, add the cornflour into a small, add in a tbsp of cold water then stir to make a paste.
- Stir the cornflour into the gravy, cook out for a minute or two until thick then stir in the butter & Worcestershire sauce. Season with salt & pepper to taste then serve.
Notes
1. Cooking On An Aga - Use the simmering plate to cook the onions then move over to the boiling plate when you add the wine & beef stock in. Reheat any leftover gravy using the boiling or simmering plate.
2. Onions - I used red onions for my gravy but white onions or shallots will work instead. I'd use 1 large white onion or 6 banana shallots.
3. Red Wine - Don't worry about using an overly expensive wine for this gravy! To make it without wine, use extra beef stock instead.
4. Beef Stock - You can use either homemade beef stock or a stock cube/pot dissolved in hot water.
5. 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.