I recently made a vegan bangers and mash recipe and needed a really simple, easy onion gravy to go with it. It came out so well, I thought I would photograph it and chuck the recipe up here as a bonus.
It is seriously easy, the only thing I really have to add is the longer you cook the onions, the better it will be. I have said cook them for 25 minutes but if you can do 40, even better! Just remember to keep the heat as low as you can.
I am going to be adding a much more complex all round gravy soon. Amazing, but not as simple. Keep an eye out for that.
Serves 4 (swimming in gravy) or 6 as a normal amount
- 1 large onion or 2 small onions, sliced
- 2-3 tablespoons balsamic vinegar
- 1 small glass red wine (optional)
- 2 tablespoons flour (gluten free if you prefer)
- 2 cups vegetable stock
- Salt and pepper
- Olive oil
- Heat some oil in a sauce pan over medium heat
- Add the onions and give everything a stir. Make sure all onions are covered in oil
- Lower the heat to the lowest it can go, cover and leave to fry for 25 minutes, minimum, stirring regularly
- If adding wine, do that at this now. Turn heat to high and boil until it has nearly all disappeared
- If not, turn the heat to high, add the balsamic vinegar, stir and let it cook down a bit
- Add the flour and give everything a stir
- Pour in the stock, bring to a boil, lower the heat to a simmer and leave to cook until it thickens to a good gravy consistency. This could take anything from 10 to 20 minutes
Paul Weller “Wild Wood”
This is fairly relaxed recipe, one that you do a bit of work and then do nothing for a while, a bit of work and then nothing for a while. Therefore, you need a good album that is relaxing in parts and upbeat in parts. You will also, if using wine, have pretty much a whole bottle left, so pour yourself a drink and enjoy a near perfect classic album.