Caramelised Onion Gravy

Brown and saucy onion gravy in a black frying pan; sliced onion and a small portion of the gravy in a white bowl.

This caramelised onion gravy has a lovely syrup-like consistency with a balanced taste of sweet sugar and tangy vinegar. It's a hit with sausages and goes exceptionally well with other meats as well as roasted vegetables.

Course Side Dish

Cuisine British

Prep Time 10

Cook Time 20

Servings

Calories 91kcal

Author Lea

Equipment

frying pan

Ingredients

2 onions
2 - 3 tablespoon muscovado sugar light or dark; levelled
2 tablespoon balsamic vinegar
300 ml beef stock or chicken, vegetable
10 g butter optional

Instructions

Fry the onion on medium/high heat for about 10 - 12 minutes until it starts turning golden brow.
Add the sugar and vinegar to the pan; stir continuously until the sugar melts, and the vinegar almost evaporates.
Pour half of the stock into the pan, turn the heat up, bring the liquid to a rapid boil, and let it reduce.
After the most liquid evaporates and the sauce thickens, add the remaining half of the stock; cook until you like the consistency.
Take off the heat and melt in a dollop of butter.

Notes

Note: We have a pretty sweet tooth. You can add less sugar if you wish.

Nutrition