Caramelised Onion Gravy

Caramelised Onion Gravy

Sweet, rich and savory. Perfect for a large roast during the holidays.

Adapted from Gordon Ramsay

Ingredients

Metric System
Servings
  • 1.6 qt beef stock
  • 5.3 oz flour
  • 1.1 pt wine
  • 4 onion
  • Step 1

    Place the roasting tray over a low heat on the hob, add the onions to the juices in the tray and cook gently for about 20 minutes, stirring occasionally, until really soft and caramelised. Stir in the flour until combined, then whisk in the red wine, making sure there are no lumps. Bring to the boil, whisking, then bubble rapidly until the red wine has reduced by half. Stir in the hot stock, then cook over a medium heat for about 8 minutes, stirring occasionally, until reduced to a thick gravy.

    Step 1

    Large pan

    Stir hot stock into the large pan, then cook over a medium heat for about 10 minutes, stirring occasionally, until reduced to a thick gravy.

  • 1.5 l beef stock
  • Step 2

    Large pan

    Bring the large pan to a boil, whisking, then bubble rapidly until the red wine has reduced by half.

    Step 3

    Large pan

    Stir flour into the large pan until combined, then whisk in the red wine, making sure there are no lumps.

  • 150 g flour
  • 500 ml wine
  • Step 4

    Large pan

    Place a large pan over a low heat on the hob, add onions and cook gently for about 20 minutes, stirring occasionally, until really soft and caramelised.

  • 4 onion
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