Proper Onion Gravy

When I saw the first brussel sprouts at the grocer on Saturday I couldn't help myself, I had to have some. Some people really hate them, but they are amongst my top ten vegetables. The decision was made, brussel sprouts with bangers, mash and onion gravy were quickly added to this week's menu!

I guiltily admit to sometimes reaching for the packet of Bisto to make onion gravy to have with bangers and mash or chops. Especially if it is a midweek dinner and I want something quick, because making proper onion gravy takes time, but nothing comes close to real onion gravy.

It's all about slow cooking the onions, letting them brown over low heat for an hour and watching them slowly soften and then caramelise. I know some people say you can speed it the process up by adding some sugar for the onions to colour faster, but there is no need as they are full of natural sugar and all you need is a little time and patience. The reward is amazing and turns something that is a simple meal into a comforting, delicious feast.



Onion Gravy (serves 4)

large knob of butter
3-4 large onions, thinly sliced (I mix standard and red onions)
400ml beef stock
100ml red wine or bitter (optional)
2tsp wholegrain or French mustard
1tsp Worcestershire Sauce
salt, to taste
pepper, to taste

Melt the butter in a heavy based frying pan.

Add the sliced onions and fry for about 20 minutes over medium heat, stirring frequently until soft.

Turn the heat down low and continue to fry the onions. Don't cover them with a lid.
Continue to cook for about another hour, stirring occasionally until the onions are well browned.

Add the liquids and seasoning and bring to a simmer. Continue to simmer, stirring regularly until the gravy has reduced a little. Check the seasoning.

Enjoy with bangers and mash or over pork chops.