I tried recipe after recipe for the perfect onion gravy to go with bangers and mash, and this is by far and away the best. It's a great gravy or sauce for any roast dinner.
25 people made this
3 medium onions, thinly sliced
400 ml chicken or beef stock
100 ml red wine
1 tablespoon plain flour
2 teaspoons mustard (I use French)
1 teaspoons Worcestershire sauce
Salt and black pepper
- Melt the butter in a heavy pan and cook the onion for 10 minutes until soft, then turn the heat down low, cover the pan and cook until the onions are brown, about 30 minutes.
- Stir in the flour and cook for a minute and then add the wine, stock, Worcestershire sauce and mustard.
- Bring the gravy to the boil and simmer for around 15 minutes, stirring frequently.
- Adjust seasoning to taste and serve.
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