- A heavy based saucepan
- A wooden spoon
INGREDIENTS: to make enough for 4 people
- 2 large red onions – don’t worry of you only have ordinary onions; they’re fine too – finely sliced
- A large sprig of fresh thyme, finely chopped
- 1 heaped teaspoon of plain flour
- 2 tablespoons of olive oil
- a knob of butter
- half a glass of red wine
- About 1/2 a pint of vegetable stock, or water
- Heat the oil and butter and when hot, add the onions and stir well.
- Reduce the heat, put the lid on and allow to cook for about 5 mins until the onions are soft, stirring occasionally.
- Add the chopped thyme and stir it in
- Turn up the heat slightly, and add the flour.
- Using quick movements stir and move the onions about until the flour is absorbed.
- Allow to cook, still stirring, for about 1 minute, then add the wine. Allow to bubble up and reduce. The gravy will start to thicken at this stage, so keep it moving all the time.
- add the stock, and stir well to combine
- Reduce the heat so that the gravy does not bubble too vigorously.
- Check that the consistency is correct, if it is too thick, add a little water, if it is too thin, allow to reduce for a little longer
- Check the seasoning, and add salt and pepper as needed.
- This gravy can be made ahead of time, and reheated when needed
- Try serving this with that old family favourite Toad-in-the-hole http://eatingforireland.com/recipe/toad-in-the-hole/
- Or even with Venison Sausages and individual large Yorkshire puddings http://eatingforireland.com/2018/03/18/posh-sausages-in-yorkshire-puddings-with-red-onion-gravy/