Easy onion gravy recipe | Good Food

25g butter
1 tbsp olive oil
1 bay leaf
2 sprigs of thyme
4 onions
sliced (red or white, or a mixture)
1 tsp sugar
1 tbsp flour
200ml red wine
2 tsp red wine vinegar
500ml beef stock
(or vegetable stock)

Method

step 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.
step 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.