Slightly simple maybe, delicious? Definitely! A perfect accompaniment for nut roast, sausages, or indeed the mainstay of whatever you have for a Sunday lunch…
The key is browning the onions adequately. Finally, for a complex flavour add a little red wine, or balsamic vinegar and a pinch of brown sugar. For a vegan gravy, omit the butter.
- ~1 tbsp of oil (e.g. rapeseed or a non-virgin olive oil)
- A generous knob of butter (or a little extra oil)
- A very finely diced onion
- 1/2 cup of red wine, or ~2 tbsp balsamic vinegar and 1/2 tsp of brown sugar
- A vegetable stock cube, and ~1 tsp of powdered bouillon or Marmite (or a bit of all!)
- 1 tsp of oregano (or mixed herbs)
- 1 tsp of cornflour and 1 tsp of plain flour.
- Pepper, to taste
- In a heavy saucepan or deep-sided frying pan heat the oil and knob of butter. As it starts to splutter add the onions. If they start to brown too quickly lower the heat. After a couple of minutes they should become more ‘non-stick’, keep stirring until they are a deep brown.
- If using the wine, add it and allow it to dissipate – when nearly dry all the alcohol will have evaporated. You can then add the water, stock, ad herbs. If using the vinegar, throw in the vinegar, sugar, stock, water and herbs together.
- In a small bowl, mix the flours and a little water – until they make a smooth paste. Stir into the gravy and allow to come to the boil. It should thicken to a good consistency – too thick add a little water, too thin add a little more flour.
- Season with pepper and taste. If it needs it, add a little more bouillon (if you have it) or season with a little salt.