Red Onion Gravy

This is a sweet gravy that will go with any roast meat. It also freezes well if you have managed to keep some over.

Ingredients

4 red onions

Olive oil

5 tablespoons balsamic vinegar

Knob of butter

Sea salt and black pepper to season

400ml chicken or vegetable stock

Method

• Finely slice the onions and put them into a saucepan with a tablespoon of oil on a medium heat. Sweat the onions for about 15 minutes.

• Turn up the heat to full and when hot add the balsamic vinegar and stir until it has evaporated. Turn the heat back down again and add the butter. Season well with sea salt and black pepper.

• Add the stock to the onions. Bring to a simmer for 10 minutes – then it’s ready to serve.

  Tip: If you are not too confident on your knife skills I would suggest purchasing a mandolin. They are fast and convenient but very, very sharp, so watch the fingers! However, if you are serious about cooking, stick with the knife … speed and skills will come through practice.