homemade red onion gravy

Weeknight dinners are often an excuse for something hearty yet quick. This week, we had a British classic – bangers and mash. Don’t worry, I’m not going to sit here and tell you how to fry sausages, make smooth mashed potatoes or boil some peas, but I will tell you how to make a great red onion gravy.

When served red onion gravy, I find it can often be a little bit watery. I want a gravy that’ll coat the food I’m eating with a warming goodness that only proper home-cooking can provide.

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ingredients

2 x red onions, sliced finely using a mandolin or a sharp knife (be careful though!)

1 tbsp olive oil

2 tsp brown sugar (i find muscovado sugar works best)

1 tsp balsamic vinegar/glaze

1 tbsp red wine vinegar

150ml red wine

1 tbsp cornflour

500ml fresh beef stock

dried thyme

2 x bay leaves

salt and pepper

serves 4

method

  1. heat the oil in a saucepan over a medium heat. add in the onions and soften them slowly for 10-15 mins. if they’re turning golden quickly or over-cooking, lower the heat. after 5 mins of softening the onions, sprinkle over the brown sugar and leave to caramelise for the rest of the time, only stirring once or twice.13704112_1755666358025876_528597455_n
  2. once your onions are nice and soft, add the balsamic vinegar/glaze and red wine vinegar to the pan and increase the heat to medium-high. this should quickly reduce and be soaked in by the onions.
  3. next – the red wine. again, with a higher temperature, this should quickly reduce down to about half in quantity. then stir in the cornflour until fully dissolved.
  4. stir in the fresh beef stock, a sprinkling of dried thyme and the bay leaves. leave to bubble away for 15-20 minutes, stirring often to prevent sticking to the bottom of the pan and creating lumps. i find this is often enough to get it thick enough, however if you find it’s too watery then leave a little longer. alternatively, mix a teaspoon of cornflour with a splash of water to create a paste, and stir in to thicken up.
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