onion gravy
serves two
a splash of vegetable oil
25g butter
approx 300g red onions, thinly sliced
45ml marsala
300ml beef stock
a good splash of Henderson's Relish (or Worcestershire sauce)
black pepper
Splash a little oil into a large frying pan set over a low heat, add the butter and melt. Add the sliced onions and cook, stirring now and then, until they are meltingly soft and have taken on colour but are not burnt at all - I left mine for about 45 minutes.
Add the marsala and let it reduce to almost nothing. Now add the stock, a good splash of Hendo's and a couple of grinds of black pepper.
Bring the gravy to a low simmer and let it bubble away happily for half an hour or so.
a splash of vegetable oil
25g butter
approx 300g red onions, thinly sliced
45ml marsala
300ml beef stock
a good splash of Henderson's Relish (or Worcestershire sauce)
black pepper
Splash a little oil into a large frying pan set over a low heat, add the butter and melt. Add the sliced onions and cook, stirring now and then, until they are meltingly soft and have taken on colour but are not burnt at all - I left mine for about 45 minutes.
Add the marsala and let it reduce to almost nothing. Now add the stock, a good splash of Hendo's and a couple of grinds of black pepper.
Bring the gravy to a low simmer and let it bubble away happily for half an hour or so.
