Onion Gravy for bangers and mash

By msweeney

Ingredients

• 20 g butter
• 2 –3 onions, finely sliced
• 2 garlic cloves, finely chopped
• 2 tsp flour
• 1/2 glass of red wine
• 250 ml chicken or veg stock
• 1 –2 tbsp balsamic vinegar

Details

Servings 4
Adapted from jamieoliver.com

Preparation

Step 1

1. Melt the butter in a wide, shallow pan over a medium heat. Add the onion and garlic, then cook over a medium-low heat until golden and soft, stirring regularly. Add a splash of water any time it looks too dry.

2. Once golden and soft, put a lid on and cook for another 10 minutes or so over a low heat. The onions should be falling apart and a lovely deep brown colour, but not burning.

3. Stir in the flour and cook for a couple of minutes before stirring in the red wine. Bubble to reduce and cook off the alcohol a little, about 2–5 minutes, then add the stock and season well to taste.

4.Cook, stirring, for 15 minutes more, or until the gravy is soft, sticky and delicious. Finally, stir through a splash of balsamic vinegar. Serve with bangers,