Prep 10 mins
Cook 1 hr 20 mins
The long slow cooking of this recipe is what really makes it special and gives it a deep and rich flavour beautiful colour.
- 3 -4 large onions, thinly sliced in rings (at least 1 red onion)
- 400 ml chicken stock or 400 ml beef stock
- 100 ml red wine
- 75 g butter
- 2 teaspoons French mustard (optional)
- 1 teaspoon Worcestershire sauce (optional)
- salt and black pepper
- Melt the butter in a heavy pan and cook the onions for about 20 minutes, stirring frequently until soft. Turn the heat down low, do not cover the pan and cook until the onions are brown, this should take about 1 hour so don't try and rush it.
- Add the stock, red wine, Worcestershire sauce and mustard.
- Bring the gravy to the simmer and reduce slightly, stir frequently, check the seasoning and serve.
This is better than any restaurant onion gravy I have had, yes you could and see onion (o'kay if you did not want to see onion strain and you have a jus that is to kill for). When I added the stocK, wine, mustard (dijon) and worcestershire I bought it to the boil for a minute or two to boil of the alcohol and then turned down to a simmer for 20 minutes and a perfect onion sauce with heaps of flavour. I did have to use 3 large brown onions and then realized I did not have a red one but did have a large red shallot so added than but anyway the result was delicious served over a t/bone steak for me and saugaes for the DS and DM (if I served the DH I think he would thrown a hatchet at me with his intolerance to onion). Thank you Terese, made for Recipe Swap 41, June 2010 Aussie/Kwi forum.
I accidentally followed this one because I thought it was the one I had made before, and it crashed and burned. How is it gravy without a flour/butter roux?? I had to rescue it at the last minute with some flour at high heat to even get it to thicken properly into an actual gravy.
So very delish! I made it exactly as written to go with a vegetarian loaf and we all loved it.