Rich Onion Gravy
(Serves 2 generously)
2 medium onions, sliced
1 tblspn olive oil
1 glass red wine
200ml well flavoured stock
1 tspn cornflour mixed into a paste with a little stock
- Heat the butter and oil over a medium heat. Add the onions and cook for 20-30 minutes until the onions are richly coloured and falling apart.
- Add the wine, increase the heat and reduce by half.
- Add the stock and simmer gently for 15 mins. Season.
- Thicken with the cornflour paste and reduce a little. Sauce should be thick and glossy.
Serve with mashed potatoes (just a little milk and seasoning will do for this mash as the sauce is so rich), steamed/boiled white cabbage and good quality sausages. Not a fan of veggie sausages but, I’ve got to say, they are bad with this gravy at all!