It's a pretty easy one, but onion gravy lifts a simple supper to a new level. If you've got some nice sausages and some onions and potatoes, then this meal is great way to end a long day.
This recipe really is very easy, it just takes some time to allow it to be as delicious as it should! This makes enough for about 6 people (or 4 hungry people).
3 large onions
3 cloves of garlic
Butter
Olive oil
1 500ml bottle of pale ale
Worcester sauce
1 bay leaf
150ml vegetable stock
1 tsp dijon mustard
Chop (or slice in the magimix) the onions. They need to be as thin as possible, which is why I slice them in the magimix. This also reduces eye pain whilst onion chopping! If you don't have a magimix you can slice them with a knife or use a mandoline. Crush the cloves of garlic. Heat a large, deep frying pan over a very low heat. Add a knob of butter and a small drizzle of olive oil, then all the sliced onions and crushed garlic. The onions need to cook like this for 45 minutes, stirring occasionally. This may seem like a ridiculously long time, but the onions need to cook really slowly, and by doing so, they will become soft, golden and sweet.
Once the onions have turned the colour of toasted white bread, add the bottle of pale ale, a splash of Worcester sauce (I couldn't find this last time so used Mushroom ketchup which was equally as yummy) and a bay leaf to the pan. Turn the heat up to medium, and bubble the ale away so that all the alcohol burns off. Once the sauce has reduced by half, add 150ml of meat or vegetable stock, a teaspoon of dijon mustard and salt and pepper. Cook for a further 5-10 minutes until the sauce has thickened.
If the sauce has not thickened as much as you'd like, scoop out a small amount of the juice from the pan in a mug, and add a spoonful of flour to the juice in the mug. Stir until there are no lumps, and pour back into the sauce.
Serve with sausages, greens and buttery mashed potato.
This recipe really is very easy, it just takes some time to allow it to be as delicious as it should! This makes enough for about 6 people (or 4 hungry people).
3 large onions
3 cloves of garlic
Butter
Olive oil
1 500ml bottle of pale ale
Worcester sauce
1 bay leaf
150ml vegetable stock
1 tsp dijon mustard
Chop (or slice in the magimix) the onions. They need to be as thin as possible, which is why I slice them in the magimix. This also reduces eye pain whilst onion chopping! If you don't have a magimix you can slice them with a knife or use a mandoline. Crush the cloves of garlic. Heat a large, deep frying pan over a very low heat. Add a knob of butter and a small drizzle of olive oil, then all the sliced onions and crushed garlic. The onions need to cook like this for 45 minutes, stirring occasionally. This may seem like a ridiculously long time, but the onions need to cook really slowly, and by doing so, they will become soft, golden and sweet.
Once the onions have turned the colour of toasted white bread, add the bottle of pale ale, a splash of Worcester sauce (I couldn't find this last time so used Mushroom ketchup which was equally as yummy) and a bay leaf to the pan. Turn the heat up to medium, and bubble the ale away so that all the alcohol burns off. Once the sauce has reduced by half, add 150ml of meat or vegetable stock, a teaspoon of dijon mustard and salt and pepper. Cook for a further 5-10 minutes until the sauce has thickened.
If the sauce has not thickened as much as you'd like, scoop out a small amount of the juice from the pan in a mug, and add a spoonful of flour to the juice in the mug. Stir until there are no lumps, and pour back into the sauce.
Serve with sausages, greens and buttery mashed potato.
