This makes a thick rich gravy. Very easy to make and is a nice hearty autumn / winter gravy - very good with mashed potato.
Time: 1 1/2 to 2 hours.
Ingredients (serves 3-4 people):
4 large onions. 2 white, 2 red.
400 ml chicken, vegetable or beef stock.
100 ml red wine.
75 g butter (or Olive oil / veg oil).
2 teaspoons French mustard.
1 teaspoon Worcestershire sauce.
A newspaper or book of your choice.
Method:
- Chop the onions into thin rings.
- Melt butter (or heat oil) in a heavy pan.
- Soften onion (stirring frequently) for around 20 mins on a moderate heat.
- Reduce heat to a very low level and let the onions brown for at least one hour. Read the paper (or your book) while waiting! Stir occasionally (every 10 - 15 mins).
This long slow cooking is what gives the gravy it's colour and flavour. Once this has finished:
- Mix the wine, stock, mustard and Worcestershire sauce and mix into the onions.
- Turn up the heat and simmer the contents of the pan to reduce the mixture until it thickens (the thicker the gravy, the richer the taste).
- Add salt and pepper to taste.
Serve with high quality grilled sausages and MASH potato or anything else you fancy.
