Onion Gravy

Best Used for Bangers and Mash - about 4 servings

Inspired and stolen from Spruce Eats

  • 2 tablespoons vegetable oil

  • 2 tablespoons butter

  • 2 medium onions (peeled and thinly sliced)

  • 1 teaspoon sugar

  • 1 teaspoon balsamic vinegar

  • 1 1/4 pints beef stock

  • 4 teaspoons cornstarch (or corn flour)

  • 4 teaspoons water (cold)

  • Salt (to taste)

  • Freshly ground black pepper (to taste)

  1. Gather the ingredients.

  2. Melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approximately 10 minutes or until the onions are soft.

  3. Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.

  4. Add the stock and boil gently, uncovered, for 5 minutes.

  5. In a heatproof jug or bowl, mix the cornstarch with the cold water to form a thin paste.

  6. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy.

  7. Raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Season with salt and pepper to taste.

  8. Keep warm until ready to serve.