Rich Onion Gravy
2 medium onions, peeled and thinly sliced
2 Tablespoon vegetable or cold-pressed rapeseed oil
2 Tablespoon butter
1 teaspoon sugar
1 teaspoon balsamic vinegar
3 cups beef-style broth (follow McKay’s beef flavored
directions for 3 cups)
4 teaspoon corn starch
4 teaspoon cold water
Salt and black pepper
1. Melt the oil and butter in a large saucepan over a gentle heat.
2. Add the onion and cover with a lid. Cook slowly for approx 10 minutes or until the onions are soft and translucent. Take care not to burn, the onions should not be browned.
3. Add sugar and balsamic vinegar to the onions and stir well.
4. Cover with lid and continue to cook for a further 5 minutes, again making sure they don’t burn.
5. Add the stock and boil gently uncovered for 5 minutes.
6. In a heat-proof bowl mix the corn starch with the cold water to create a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened.
7. Season with salt and pepper and keep warm until ready to serve.
Note: To create a shine on the gravy whisk 1 tsp of ice cold butter into the finished gravy before serving. (Obviously this will make the recipe NOT vegan.)
This is a recipe I found on the net to pour over British bangers & mash. This is a very flavorful gravy and can be used on many recipes.