Description (Some HTML is OK)
Great for sausages and mash.
Ingredients
Makes 4 servings
- oil and butter
- 2 med-large white onions
- 1 med-large red onion
- 200ml of chicken stock (or stock cube and water)
- 100ml wine or bitter (red or white wine, or slightly less madeira, sherry or port etc)
- 1 tsp french mustard
- few drops worcs sauce
Preparation
In a large frying pan gently heat 1 tbsp olive oil plus a teaspoon of butter. Chop all the onions into half rings and fry gently. Sprinkle on a teaspoon of salt. When the onions have started to sizzle gently turn the heat down as far as possible and cook for a whole hour. (it really needs an hour here to make the best gravy). Stir regularly to stop it catching on the bottom. At the end of cooking the onions should be dark brown. Add the other ingredients and maybe a bit of extra water if its still all onions and no gravy. Taste and add a little salt and pepper. Bring up to a simmer for another 2 mins and then the gravy is ready to serve. Freezes well.
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