Onion Gravy UK
Perfect with Bangers&Mash
The traditional Bangers&Mash is hardly imaginable without onion gravy. It is dark, tasty and not only connects the sausages with the mashed potatoes, but also your soul with the earth.
What you need
For about 350ml sauce
- butter 50g
- vegetable onion 1 very large or 2 small ones
- sugar 2TL
- red wine 150ml
- thyme 2 sprigs
- sage 1 sprig
- beef stock 600ml
- Worcester sauce 1 tsp
- salt 1 tsp
- medium hot mustard 1/2 tsp
- black ground pepper 1/4 tsp
- balsamico rosso 1 Tbsp.
- Mondamin 1 Tbsp.
- butter (for monté) cold 2 Tbsp
How to prepare the sauce
Melt the butter in a sauce pan over a medium heat, then add the sliced onions and sugar and cook over a high heat (170 degrees) until the sugar caramelizes. Reduce the heat again and fry slowly for about 25 minutes until the onions are golden brown.
This is what it can look like.
Add the red wine and herbs and bring everything to the boil briefly, then reduce the heat again and leave everything to simmer for about 10 minutes. Do not cover the sauce to reduce it. Less water means more flavor.
Add the stock, mustard, salt, pepper and Worcester sauce, bring to the boil and reduce the heat again to simmer for about 20 minutes. The sauce will continue to reduce and become stronger.
Now remove the herbs, stir in the balsamic vinegar and thicken the sauce with Mondamin until it reaches the desired consistency. The sauce is thickened with the cold butter to give it a glossy appearance and a creamier taste.
Season to taste with salt, pepper and mustard. Enjoy your meal!