Red onion gravy
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Red onions are one of my favorite ingredients to work with, and this gravy is proof of why. Sweet, rich, and deeply savory, it comes together in just 45 minutes of mostly hands off cooking. Red onions are packed with antioxidants that support heart health, making this a delicious way to add something nutritious to your table. What I love most is how budget friendly it is, using humble pantry staples to create something that tastes restaurant quality. Whether you're serving it with a Sunday roast or spooning it over mashed potatoes, this gravy transforms simple ingredients into something truly special.
Ella x
Ingredients
- 2 tbspolive oil
- 20 gbutter
- 12 red onions finely sliced
- 2 largethyme sprigs
- 12 bay leaves
- 1 tspcaster sugar
- 1 tbspplain flour
- 1 tbspbalsamic vinegar
- 200 mlred wine
- 500 mlvegetable stock
Detail level
Instructions
- 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.
- 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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