Make this easy, flavour-packed onion gravy to serve with bangers and mash, Sunday lunch or pies – it can easily be made vegan, too, if you like
- Serves: 4 persons
- 1tbsp vegetable oil
- 4medium onions (or two large), finely sliced
- 1tbsp white wine vinegar
- 1garlic clove, crushed
- 2rosemary or thyme sprigs, or bay leaves
- 2tbsp plain flour
- 600ml beef or vegetable stock
- a few dashes of worcestershire sauce (or vegetarian alternative)
- 1tsp english mustard
Step 1Heat the oil in a frying pan over a medium heat and fry the onions with a pinch of salt for 40 minutes, stirring frequently, until deeply golden and caramelised. Add a splash of water if the onions start to catch. It will take a while for the onions to caramelise but keep adding a few splashes of water at the start of cooking to help speed up the process.
Step 2Stir in the vinegar, garlic and herbs, fry for another minute, then sprinkle over the flour and stir until it has dissolved. Pour over the stock, a little at a time, stirring to prevent any lumps of flour. Simmer for 10-15 minutes or until the gravy is thickened to your liking. Season with salt, pepper and a few dashes of worcestershire sauce and the mustard.