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Onion Gravy
Ingredients
- 30g butter
- 3 onions, finely sliced
- 2 tsp flour
- 100ml red or white wine, masala, madeira or sherry
- 200ml chicken stock or water
- 1 tsp smooth or grainy mustard
- a dash of Worcestershire sauce
- salt, black pepper, sugar
Cooking instructions
Melt the butter in a pan over a low heat. Add the onions with a pinch of salt and pinch of sugar to cook, stirring occasionally, until very soft and golden, 15-20 minutes.
If the onions start to crisp and dry out, add a splash of water. Stir in the flour then pour in the wine and stock, bring to the boil and let bubble gently for 15-20 minutes. Stir in the mustard and sauce and season to taste, adding a pinch or so of sugar if you like. Serve hot with bangers and mash.
Note; if you have no wine to hand, use 250ml stock or water and add 1 tbsp balsalmic vinegar or 1 tbsp red wine vinegar and ½ tsp sugar as well.
