Red onion gravy

Name: Red onion gravy
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 20g butter; 2 red onions finely sliced; 2 large thyme sprigs; 2 bay leaves; 1 tsp caster sugar; 1 tbsp plain flour; 1 tbsp balsamic vinegar; 200ml red wine; 500ml vegetable stock

servings: 4 servings
Dish type: Main dish

Contains glutenContains milkContains sulphitesVegetarianPescatarianPork-freeKosher : to verify

Ingredients

servings

2 c. à soupe olive oil
20 g butter
2 red onions finely sliced
2 large thyme sprigs
2 bay leaves
1 c. à café caster sugar
1 c. à soupe plain flour
1 c. à soupe balsamic vinegar
200 ml red wine
500 ml vegetable stock

Adapt this recipe to your allergy

Select an allergen: the affected components will be highlighted with their replacement.

This recipe is broken down into 1 component (béchamel, pastry, custard…). Select an allergen to see how to adapt it.

Method

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.

Source : bbcgoodfood

Reviews

★★★★★

—

No ratings yet

Loading…

Comments

No comments yet. Be the first to share your thoughts!