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Slow Onion Gravy
Onions caramelised for a patient half hour into a dark, glossy gravy — the only acceptable flood for bangers, mash, or toad in the hole.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Yield
- Makes about 600ml
- Difficulty
- Easy
- Era
- Pub essential
Ingredients
- 3 large onions, thinly sliced
- 40g butter; 1 tsp sugar
- 1 tbsp plain flour
- 500ml good beef stock
- 1 tbsp balsamic vinegar; few thyme sprigs; splash of Worcestershire sauce
Method
- Melt the butter, add the onions and sugar, and cook gently for 20–25 minutes, stirring, until deep amber throughout.
- Stir in the flour and cook 1 minute.
- Add the stock gradually, then the vinegar, thyme and Worcestershire sauce.
- Simmer 5–8 minutes until glossy and coating. Season and serve in unwise quantities.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.