Red onion gravy

Name: Red onion gravy
Yield: 4
Ingredients: 2 tbsp olive oil; 20g butter; 2 red onions finely sliced; 2 large thyme sprigs; 2 bay leaves; 1 tsp caster sugar; 1 tbsp plain flour; 1 tbsp balsamic vinegar; 200ml red wine; 500ml vegetable stock

Ailsa Burt

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Serves 4

Easy

Prep: 5 mins

Cook: 40 mins

A star rating of 5 out of 5.3 ratingsRate

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Get ahead at the weekend making this onion gravy, then use it to make our roasted cauliflower cheese toad-in-the-hole with red onion gravy later in the week

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App onlyRoasted cauliflower cheese toad-in-the-hole with red onion gravy. This is a premium piece of content available to subscribed users.

A star rating of 3.1 out of 5.9 ratings

Ingredients

Units:

MetricUS

2 tbsp olive oil
20g butter
2 red onions

finely sliced
2 large thyme sprigs
2 bay leaves
1 tsp caster sugar
1 tbsp plain flour
1 tbsp balsamic vinegar
200ml red wine
500ml vegetable stock

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Method

step 1

Heat the olive oil and butter in a wide saucepan over a medium heat and add the red onions, thyme sprigs, bay leaves, caster sugar and a pinch of salt. Stir to coat. Pour in just enough boiling water to cover, and bring to the boil. Simmer for 10-15 mins until the water has completely evaporated.
step 2

Continue to cook for 10-15 mins until the onions start to caramelise and become sticky. Stir in the plain flour and cook for 2 mins before splashing in the balsamic vinegar and red wine. Bubble and reduce until the alcohol has evaporated, then pour in the vegetable stock. Bring to the boil and cook for 8-10 mins until thickened and slightly reduced. Season to taste, then remove from the heat and cool completely. Transfer to an airtight container. Will keep chilled for up to four days or frozen for up to three months. Use this to make our roasted cauliflower cheese toad-in-the-hole with red onion gravy.

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A star rating of 5 out of 5.3 ratings

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