Onion gravy
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
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Heat 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 2
Stir 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.