Easy onion gravy
- Elena Silcock
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Serves 4 - 6
Easy
Prep: 10 mins
Cook: 1 hr and 5 mins
A star rating of 4.4 out of 5.81 ratingsRate
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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
Egg-free
Healthy
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
25g butter
-
1 tbsp olive oil
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1 bay leaf
-
2 sprigs of thyme
-
4 onions
sliced (red or white, or a mixture)
-
1 tsp sugar
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1 tbsp flour
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200ml red wine
-
2 tsp red wine vinegar
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500ml beef stock
(or vegetable stock)
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Nutrition: Per serving
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kcal134
-
fat6g
-
saturates2g
-
carbs10g
-
sugars6g
low
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fibre2g
-
protein3g
-
salt0.3g
low
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Method
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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.
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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.
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A star rating of 4.4 out of 5.81 ratings
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