I have always loved gravy but have never known how to make it unless using the meat juices from a roast dinner. Last year I discovered this recipe for onion gravy that is truly wonderful. It makes bangers and mash a proper meal and in my mind it also counts as a vegetable portion if it has onions in it!
I've made it in extra quantities and then frozen it in portions so that we always have proper home made gravy, even for the rushed meals.
It may take time but is well worth the effort:
Melt 75g butter in a heavy pan. Cook 2 thinly sliced onions for 10 minutes until soft. Turn heat low, cover and cook until onions are brown (30 minutes). Stir in 1 Tbsp plain flour and cook for 1 minute, add 100ml red wine (or bitter), 400ml meat stock, 1 tsp Worcester sauce and 2 tsp French mustard. Bring to the boil and simmer for 15 minutes, stir frequently.
I had never believed that it was possible to cook onions until they were brown without them actually being burnt ... but it is! Slow cooking releases all those wonderful sweet flavours. It is one of the most satisfying recipes I have cooked recently. Add to your favourite meaty meal and enjoy!
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