This rich red wine onion gravy is a treat to savour at any time or occasion. Serve alongside a juicy steak or with a variety of other meat and poultry dishes.
65 people made this
60g (2 1/4 oz) butter
1 large onion, sliced
salt and freshly ground black pepper, to taste
1 clove garlic, lightly crushed
3 sprigs thyme
3 tablespoons balsamic vinegar
200ml (7 fl oz) red wine
200ml (7 fl oz) beef stock
Method Prep:10min › Cook:50min › Ready in:1hr
Heat half of the butter in a frying pan over a low heat. Add the onion and cook slowly for 30 minutes or so, stirring occasionally until the onion starts to turn golden. Season with salt and pepper and add the garlic and thyme. Continue cooking for a further minute or so, stirring occasionally.
Pour in the vinegar and stir until it turns into a syrup. Pour in the wine, increase heat to high and cook, stirring occasionally, until it has reduced by half to two thirds.
Pour in the stock and bring to the boil; Turn down the heat and, still stirring occasionally, simmer the gravy until reduced to consistency required. Remove the garlic and thyme and discard. Season to taste and whisk in the remainder of the butter.
Great served with a meat dish such as roast beef of chicken. If available, add any juices from the meat to the gravy to add extra flavour.