A pan filled with onion gravy

Onion gravy

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Prep: 10 mins Cook: 1 hr, 5 mins

Easy

Serves 4 - 6

Add this onion gravy to your repertoire. It's the perfect accompaniment to sausages and roasts with the deep flavours of beef stock, red wine and herbs

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal150
  • fat6g
  • saturates3g
  • carbs10g
  • sugars6g
  • fibre2g
  • protein3g
  • salt0.3g
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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 bay leaf
  • 2 sprigs of thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 onions, sliced (red or white, or a mixture)
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 200ml red wine
  • 2 tsp red wine vinegar
  • 500ml beef stock (or vegetable stock)

Method

  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.

  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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