This week I’m going to share with you how to make one of my favourite go to recipes to pump some extra flavour into your meals. This red onion gravy is the traditional accompaniment to sausage and mash, but you can also mix it up and use it in place of a smooth gravy on your Sunday roast – it will do wonders for your pork chops and roast potatoes.
This simple onion gravy has a wonderful depth of favour. It uses just a handful of ingredients, most of which will already be sitting in your kitchen cupboards and doesn’t require much attention during the cook, meaning you can keep enjoying that glass of red wine!
I often use a vegetable stock in onion gravy, so it’s perfect if you are catering for vegetarian and meat eaters, but you can also use beef or chicken stock if that’s what you have to hand. I always opt for red onions, rather than white, as they give a moorish subtle sweetness.
This is a foolproof onion gravy recipe that is packed full of delicious flavour and I’m sure it will become your go to accompaniment for your bangers and mash!
The perfect accompaniment for any meal!
- 4 red onions
- 2 garlic cloves
- 50 g salted butter
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tbsp demerara sugar
- salt and pepper to taste
- 1 tbsp plain flour
- 1/2 litre vegetable stock
- 1 small bunch thyme tied with kitchen string
Finely slice the onions and garlic
In a medium saucepan, add the butter, olive oil, Worcestershire sauce, sugar, salt and pepper. Put on a low heat to melt the butter
Add the sliced onions and garlic, and cook for about 10 minutes until softened, stirring occasionally.
Stir in the flour and cook for another couple of minutes
Turn down the heat as low as it will go and add the stock and thyme. Place a lid on the saucepan and leave for 30 minutes.
Remove the lid and keep on the heat until the gravy has reduced to your preferred consistency.
The gravy can be made ahead of time and gently reheated before serving