Grandads onion gravy is a legend in my family. It goes great with Sunday roasts, sausages and pork chops.
Of course the best dish for onion gravy is Bangers and Mash!
Grandads Onion Gravy
- 50 g butter
- 2 large onions peeled, halved and thinly sliced.
- 2 tsp brown sugar
- 120 ml red wine
- 2 sprigs fresh thyme
- 1 large sprig fresh sage
- 500 ml beef stock
- 1 tsp Worcester sauce
- 1 tsp salt
- 1/2 tsp wholegrain mustard
- 1/4 tsp freshly ground black pepper
- 1 tsp balsamic vinegar
- 1 tbsp plain flour
- 2 tbsp cold unsalted butter for glazing
- Melt the butter in a saucepan over medium heat. Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden).
- Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes.
- Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes.
- Remove sprigs of herbs. Add the vinegar and simmer for another minute or two.
- Melt 50g of butter over a low heat in a suitable size pan. Add 50g plain flour and heat gently stirring continuously to make a roux. Once it looks smooth and glassy turn up the heat and very gradually add the onion mixture, a little at first, stirring constantly.
- Allow to simmer gently to cook out the flour, stirring regularly.
- Add the cold butter and whisk until dissolved. Add salt and pepper to taste.