A thick onion gravy is the perfect sauce for many meat dishes. With this recipe for onion gravy it is quick and simple to make. Great with Bangers (sausages) and mash, roast meat or a filling for Yorkshire puddings.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 2 medium onions, peeled and thinky sliced
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 tsp sugar
- 1 tsp balsamic vinegar
- 750ml beef stock
- 4 tsp corn starch/corn flour
- 4 tsp cold water
- Salt and black pepper
Preparation:
- Melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent.
- Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
- Add the stock and boil gently uncovered for 5 minutes.
- In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.
