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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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The long slow cooking of this recipe is what really makes it special and gives it a deep and rich flavour beautiful colour. Ingredients:
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 |
Directions:
1. 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.
2. Add the stock, red wine, Worcestershire sauce and mustard.
3. Bring the gravy to the simmer and reduce slightly, stir frequently, check the seasoning and serve.
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