Easy onion gravy

• butter↗25g g
• olive oil↗1 tbsp tbsp
• bay leaf↗1
• thyme↗2 sprigs of
• onions↗4

  sliced (red or white, or a mixture)

• sugar↗1 tsp tsp
• flour↗1 tbsp tbsp
• red wine↗200ml ml
• red wine vinegar↗2 tsp tsp
• beef stock↗500ml ml

  (or vegetable stock)

Step-by-step instructions

1. 1

   Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.

2. 2

   Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn’t lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.