Deluxe Caramelised Red Onion Gravy with Sausage and Mash
I was going to title this dish “Sausage and Mash with Caramelised Onion Gravy” but this wonderful onion gravy is just too good to take second place.
So I’m going to let you go ahead and cook the sausages and mash in your own favourite way and I’ll show you how to produce, and introduce the star of the show.
You will need;
1 – Red Onion (chopped)
1 teaspoon - Dried Mixed Herbs
A little Olive Oil
100 Ml - Red Wine
1 desert spoon - Plain Flour
250 Ml – Beef Stock (or vegetable stock if you prefer)
Salt and Ground White Pepper to taste
Heat the olive oil in a saucepan on a medium heat, add the onions and cook uncovered for about 1 minute, then for 1 minute covered.
Then turn the heat off, keep covered and leave for about 10 minutes. This will let the onions soften and caramelise in their own steam without burning.
Put back on the heat, sprinkle over the flour and mix well so that there are no lumps then add the mixed herbs and stir well.
Now add the wine and mix into a paste.
Cook for 5 minutes on a medium heat stirring as you go.
Add the beef stock and simmer for 10 minutes stirring occasionally then add the salt and pepper to taste.
Let it cool a little then add it to your sausage and mash.