« back to recipes search results
Onion Gravy Recipe
A delicious, but simple to make, gravy that's the ideal accompiment for the likes of sausages and mash or simply-fried liver and bacon. It can be prepared ahead and carefully re-heated, and any leftover can be frozen for another occasion.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - learn how to make top-class dishes from beginners upwards.
For 4 people:
1 lb/500gr Onions, peeled, halved, then thinly sliced
2 oz/60gr Butter
1 medium clove of Garlic, peeled and finely-chopped
1 teaspoon (5ml) Caster Sugar
1 rounded tablespoon (15ml) Plain White Flour
¼ pint/150ml warm Beef Stock (this can be made using ¼ of a stock cube)
¼ pint/150ml Red Wine
Salt and freshly-ground Black Pepper to taste
- Gently melt the butter in a medium-sized saucepan, over a low heat.
- Add the sliced onions and sweat them slowly until they're soft and translucent.
- Increase the heat to medium, and add the sugar. This will help them go golden-brown (which is what you're aiming for). They will need stirring at this stage to stop them sticking to the pan or burning.
- When they are golden, lower the heat and add the garlic and cook for a further minute. It's important not to burn this, or it will become bitter.
- Remove the pan from the heat, and stir in the flour, making sure you have no lumps.
- Add the red wine, a little at a time to form a smooth blend, followed by the warm beef stock - again a little at a time, and stirring as you go.
- Return the pan to a low heat, and stir constantly until the sauce thickens.
- Taste for salt and pepper, being careful not to burn your mouth. Then simmer the sauce very gently for a further 10 minutes. This is to cook-out the raw flavour of the red wine and flour.
Remove from the heat & cover, stirring occasionally, to stop a skin forming.