This gravy makes sausage and mash that little bit more special! And you’re getting an extra portion of veg into the meal- bonus!
2 medium red onions
1-2 Tbsp oil
1 tsp brown sugar
1 tbsp balsamic vinegar
2 tbsp flour
1 tbsp Worcestershire sauce
250ml red wine
500ml beef stock (or vegetable stock if making vegetarian)
Slice the onions thinly
In a frying pan heat the oil (I’m using rapeseed oil but any oil or butter will work)
Add the onions and stir to cover with oil. Leave to cook on a low heat for 10-15mins stirring occasionally.
Sprinkle over the sugar and add the balsamic vinegar. Stir and continue to cook for a further 5-10mins
Sprinkle over the flour and mix thoroughly as it cooks through
Pour in the stock a little at a time stirring constantly to avoid lumps forming
Add the red wine
And the Worcestershire sauce and bring to the boil. Reduce to a simmer and cook until the gravy thickens to your liking! Add a touch of salt at this point and if you prefer it sweeter add another half a teaspoon of sugar at this point.