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 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Calories 91kcal
Author Lea
Equipment
frying pan
Ingredients
2onions
2 - 3tablespoonmuscovado sugarlight or dark; levelled
2tablespoonbalsamic vinegar
300mlbeef stockor chicken, vegetable
10gbutteroptional
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.