Rich onion gravy is such a classic of the British kitchen. This recipe for onion gravy is so quick and simple to make and is perfect with and sausage and mash, roast meats, potatoes, slathered on a toad in the hole, or as a filling for Yorkshire puddings.
The onion gravy does freeze really well so make a large batch, you will be so happy that you did.
2 medium onions, peeled and thinly sliced
2 tablespoons vegetable oil
2 tablespoons butter
1 teaspoon sugar
1 teaspoon balsamic vinegar
750ml beef stock
4 teaspoon corn flour
4 teaspoon cold water
Salt and black pepper
Make the rich onion gravy
Over a gentle heat, melt the oil and butter in a large saucepan. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent, stir occasionally.
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 cornflour 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 use.
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