• 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)


  • STEP 1

    Melt 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 2

    Add 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.

Goes well with


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A star rating of 4.4 out of 5.47 ratings